Taco Wontons
Taco flavors get an Asian twist using wonton wrappers instead of tortillas. Baked up to crispy goodness in muffin tins, these taco wontons have built-in portion control for a low-calorie meal with big flavor.
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Servings: 4 meals
Calories: 362kcal
Ingredients
For Wontons
- 16 wonton wrappers sub with coconut wraps cut into 4 squares for gluten-free
- ½ lb. 96% lean ground beef
- ½ cup black beans drained and rinsed
- ½ cup salsa + ½ cup for serving
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ cup reduced fat shredded cheddar cheese
- ½ cup light sour cream
For Cilantro-Lime Slaw
- 4 cups shredded Coleslaw mix green and purple cabbage, carrots
- ⅓ cup chopped cilantro
- 3 tablespoon olive oil
- 2 tablespoon fresh lime juice
- ½ teaspoon sea salt
Instructions
- Preheat oven to 375ºF and spray 8 standard muffin tins with non-stick cooking spray. Place 1 wonton wrappers in each muffin tin.
- Heat a medium skillet over medium heat and add ground beef. Brown for 5 minutes. Stir in chili powder, cumin and sea salt. Continue to cook for 3 minutes longer. Turn heat off and stir beans and salsa into ground beef.
- Spoon half of the beef mixture on top of the wontons and sprinkle with half the cheese. Place another wonton on top and repeat with another layer of the ground beef mixture and sprinkle with cheese. Bake for 10-12 minutes, until wontons are crisp and golden around the edges.
- While taco wontons bake, combine ingredients for cilantro-lime slaw in a medium mixing bowl and stir well to combine. Refrigerate.
- Place 2 taco wontons in the large compartments of 4 MPOF teal containers with a small cup of sour cream next them. Divide slaw between each small compartment.
Notes
For the wonton wrappers, please use a gluten-free version if necessary.
Nutrition
Calories: 362kcal | Carbohydrates: 24g | Protein: 24g | Fat: 19g | Fiber: 3g