Taco Cupcakes

Taco Cupcakes

It took me a while to find vegan wonton wrappers, but thankfully I did find them.  Sometimes your local grocery store will carry them.  You need to read the ingredient list to make sure.  Most have egg whites.  I asked Whole Foods once and they did not even know what I was talking about.  Your best bet would be a small asian market.  I found out that Fred Meyer, a grocery chain near me, carries them in the organic produce section.

Taco cupcakes are simple and really do not require a recipe.  But I will write down my favorite way of cooking them.  I have a large muffin pan that makes six large muffins.  This recipe makes six taco cupcakes in this tin.


18 vegan wonton wrappers

1 cup cooked brown rice

1 cup organic black beans

1 cup daiya cheddar cheese

6 heaping tablespoons of tofutti sour cream

6 heaping tablespoons of salsa


Preheat your oven to 350 degrees.

Lightly spray muffin pan. Hold on wonton wrapper up so it looks like a diamond.  This is how you place it in the tin.  Place three wonton wrappers in each muffin indention. They should be slightly overlapping completely covering the tin and spilling out the sides of the tin.  Add in brown rice, dividing the cup into the 6 muffin tins, do the same with the black beans.  Top with daiya cheese and cook for 15 minutes or until the wonton wrappers are crispy. 

The muffins should slide right out of the tins.  Top with sour cream and salsa and enjoy.


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