Servings
Font
Back
Vegetarian Wonton Taco Cups
5 from 18 votes

Vegetarian Wonton Taco Cups

Vegetarian Wonton Taco Cups combine crisp baked wonton wrappers filled with warm refried beans, salsa, cheddar cheese, and fresh vegetables like sweet mini peppers and jalapeños. This recipe allows for a range of customizable toppings, inviting assembly creativity. The cups have a crunchy shell with savory and fresh fillings, creating a handheld snack or appetizer suitable for sharing or casual meals.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 20 servings
Calories: 71 kcal
Course: Main Course, Appetizer

Ingredients

  • 40 wonton wrappers (2 for each crispy wonton cup)
  • 1 refried beans vegetarian, canned
  • 6 sweet mini peppers
  • 2 jalapeños
  • 2-3 green onion stalks
  • 1/3-1/2 cup salsa
  • 1 cup cheddar cheese grated
  • sour cream or greek yogurt, to taste
  • cilantro fresh, to taste
TASTY TOPPINGS TO TRY - choose your favorites!
  • corn salsa
  • black beans
  • guacamole
  • avocado chopped
  • chickpea taco seasoned
  • red onion minced
  • Pickled red onion
  • hot sauce
  • salsa verde
  • olives sliced
  • Pico de Gallo

Instructions

    Cup of Yum
  1. Pre-heat oven to 365 degrees F.
  2. Gently place won-ton squares in a standard nonstick muffin tray spritzed with spray oil. For extra crunch you can also lightly spray the won-ton wrappers themselves with a little oil.
  3. Place tray on the center rack and bake for 8-10 minutes until crisp with golden edges.
  4. While the wontons bake, chop and prep your veggies. Remove the seeds/stem from the peppers and finely chop. Slice your green onion and grate your cheese. Warm up your refried beans (microwave or stovetop) and grab remaining toppings. I like to set out my toppings in little bowls or on a tray for easy assembly. You can even serve toppings in a muffin tin with spoons and allow friends and family to assemble and customize their own cups! 
  5. Once the wonton cups are ready, add a spoonful or two of warm refried beans into each cup and top with fresh or jarred salsa. Next pile on the toppings and serve. They're great warm and also fabulous once cooled to room temperature so set them out and ENJOY!

Notes

  • Measurements given are starting points; customize with preferred toppings for taste and texture.
  • Meat alternatives like shredded chicken or ground turkey can replace vegetarian beans for non-vegetarian versions.
  • This recipe can be adapted to vegan by omitting cheese or using plant-based cheese substitutes.
  • Serve toppings in individual bowls to allow guests to build their own taco cups.

Nutrition Information

Calories 71kcal (4%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 7mg (2%) Sodium 152mg (6%) Potassium 55mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 367IU (7%) Vitamin C 13mg (14%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 71

% Daily Value*

Calories 71kcal 4%
Carbohydrates 10g 3%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 152mg 6%
Potassium 55mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 367IU 7%
Vitamin C 13mg 14%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.