I like to make use of every ingredient in my fridge, so sometimes that means I have to get creative. I bought wonton wrappers for my wonton ravioli recipe, and had leftover wrappers. Next thing you know, I’ve made some wonton bites!
Just bake them in a muffin tin for 10 minutes and wonton wrappers become mini bowls that can hold lots of different delicious fillings, savory or sweet! These would make an amazing little dessert bite, but here we went for a savory snack with taco flavors.
I highly suggest trying out these taco bites, but you should also get creative and customize them to your tastes and your family’s favorite flavors!!
vegan non-stick spray (I used Trader Joe’s coconut oil spray)
20 vegan wonton wrappers (Twin Dragon brand)
2 Tbsp olive oil
2 Tbsp sofrito
1 clove garlic, minced
2 cups frozen mixed peppers
2 cups frozen Gardein beefless crumbles
2 Tbsp taco seasoning
1/2 cup salsa
1/2 cup Daiya mozzarella shreds
avocado, vegan sour cream, and/or more salsa for serving, if desired
Preheat oven to 350 degrees. Spray a muffin tin with vegan non-stick spray and place two wonton wrappers in each muffin cup, overlapping them a bit at the bottom and allowing the corners to stick up out the top to create a small bowl-like shape. Place them in the oven for 7-8 minutes or until the corners are golden brown and they have hardened to hold their shape. Meanwhile, in a large skillet over medium high heat, add olive oil, sofrito, garlic, and mixed peppers, and saute for 2-3 minutes. Add beefless crumbles and saute for another 2-3 minutes or until defrosted. Add taco seasoning and stir to distribute. Pour in salsa and Daiya shreds and stir until the shreds are melted into the mixture. Spoon a heaping tablespoon of filling into each wonton wrapper cup and serve with your toppings of choice.
Makes 10 taco bites