Tiny Taco Salads

By clawson

Ingredients

• 12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
• 1 cup frozen ground-beef-style soy crumbles (like the kinds by Boca and MorningStar Farms)
• 1/2 cup fat-free refried beans
• 1 tsp. taco seasoning
• 1 1/2 cups shredded lettuce
• 1/2 cup shredded reduced-fat Mexican-blend cheese
• 1 tbsp. sliced black olives, chopped
• 6 tbsp. chunky salsa or pico de gallo
• 2 tbsp. fat-free sour cream

Preparation

Step 1

Preheat oven to 350 degrees.

Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray wrappers with nonstick spray.

Once completely cool, place baked wonton shells on a plate or tray and set aside.

In a microwave-safe bowl, combine soy crumbles, refried beans, and taco seasoning. Microwave for 1 1/2 minutes, or until hot. Stir well and set aside.

Evenly distribute shredded lettuce among wonton shells, 2 tbsp. each. Top lettuce with soy-crumble mixture, about 1 tbsp. per shell. Evenly distribute cheese and chopped olives among the shells. Finish off each mini taco salad with 1/2 tbsp. salsa and 1/2 tsp. sour cream.