PER SERVING (1/6th of recipe, 2 taco salads): 119 calories, 2.5g fat, 446mg sodium, 15.5g carbs, 2.5g fiber, 1.5g sugars, 8.5g protein -- PointsPlus® value 3*
These guys have all the crunch and flair of big taco salads, but they're adorably itty-bitty. Awwwwwww...
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
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.
Bake in the oven for about 8 minutes, until the bottoms of the wrappers begin to brown. Set aside to cool.
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.
Serve and enjoy!
MAKES 6 SERVINGS