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
Serving Size: 1/6th of recipt (2 taco salads)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (37g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.4mg||0 %|
|Sodium 137.1mg||5 %|
|Potassium 99.4mg||3 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 2.7g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 23
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