Black Bean Wonton Taco Cups
These Mini Wonton Taco Cups with Black Beans make the perfect small-bite vegetarian party appetizer!
Servings: 24 cups
Calories: 142kcal
Ingredients
For the wonton cups:
- 24 wonton wrappers
- 1 tablespoon avocado oil
- ½ cup guacamole
- ½ cup pico de gallo
For the beans:
- 2 teaspoons olive oil
- ¼ cup chopped yellow onion
- 1 clove garlic minced
- 1 (15 ounce) can of black beans drained and rinsed
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- pinch of ground chipotle pepper
- ¼ cup salsa
For the cilantro-lime sauce:
- ½ cup plain greek yogurt
- pinch of sea salt
- ¼ teaspoon sugar
- ½ teaspoon lime zest
- 1 tablespoon minced green onion
- ¼ cup cilantro leaves chopped
- ¼ teaspoon finely minced jalapenño
Instructions
For the wonton cups:
- Preheat oven to 375°F.
- Brush both sides of each wonton wrapper with avocado and press into mini muffin pans. Bake for 6 minutes then remove from pan and let cool.
For the beans:
- While the wontons are cooking, add olive oil to a small saucepan and heat over medium-high heat. Add onions and sauté for 1 minute; add garlic and sauteé for an additional 30 seconds. Add the cumin, oregano and chipotle, cook for about a minute, until fragrant.
- Add the beans and salsa. Bring to a simmer over medium-low heat and cook for 15 minutes. Keep warm.
For the cilantro lime sauce:
- While the beans are cooking mix yogurt, salt, sugar, lime zest, onion, cilantro and jalapeño in a small bowl.
- Refrigerate until ready to use.
To assemble the taco cups:
- Fill each cup with a scoop of black beans, top with guacamole, pico and some cilantro lime sauce.
- Repeat until all 24 cups are full. Serve immediately.
Notes
If you are pre-making the taco cups and the beans, wail until just before serving to assemble so the taco cups stay crispy.
Nutrition
Serving: 2taco cups | Calories: 142kcal