Mini Taco Cups {Meatless Tacos!}

24 wonton wrappers (defrosted)
1 12 oz. package of Mexican Style Veggie Crumbles (Lightlife Smart Ground)
1 16 oz. jar of salsa
8 oz. shredded cheddar cheese
Guacamole for serving (optional)

Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) While the wrappers bake, heat up a frying pan with cooking spray and cook the veggie crumbles over medium heat. Break up the crumbles and cook for about 5 minutes until heated through. (careful to stir so it doesn’t stick to the pan!) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Layer each wonton cup with 1 tablespoon veggie crumble, 1 tsp. salsa, and 1 tsp. of shredded cheddar cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 10 minutes, until cheese is nice and bubbly. Serve with remaining salsa, cheese and guacamole on the side.

~ Recipe submitted by Nina Safar

Print Friendly, PDF & Email


One thought on “Mini Taco Cups {Meatless Tacos!}”

  • so my family does not like soy meat

    So I made a taco meat with real fleish – particularly turkey meat
    salsa – trader joe’s pinepple salsa
    and I used Daiya cheddar cheese

    Once cooked I added avocado :)

    Was an instant hit in my family!!

Leave a Reply

Your email address will not be published.

You might also like