It’s back to school season so of course I am on the hunt for easy meals we can quick grab during those busy week days. These little mini salad bowls make a perfect after school snack or an easy light dinner.
I love how you can make these however you like! I made these vegetarian with refried black beans, but you could easily add some ground turkey or beef. As far as the toppings you can use whatever you like on your tacos. Diced avocado, salsa, sour cream, jalapenos, the list goes on!
Mini Taco Salads
2016-08-28 10:03:42
Serves 4
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Nutrition Facts
Serving Size
134g
Amount Per Serving
Calories 160
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 498mg
21%
Total Carbohydrates 24g
8%
Dietary Fiber 4g
16%
Sugars 1g
Protein 8g
Vitamin A
18%
Vitamin C
8%
Calcium
9%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 12 2-inch round wonton wrappers (usually found in the refrigerated produce section)
- 1 cup refried black beans
- 1/2 cup chopped romaine lettuce
- 1 tomato, diced
- 1/4 cup kalamata or black olives, sliced
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 12 cup muffin tin with cooking spray.
- Place wonton wrapper into each of the muffin tins, pressing to the sides to make sure there is an opening in the center. Place into oven and bake for 8-10 minutes, or until golden brown.
- Heat refried beans in a pot on the stove top.
- Fill baked wontons with heated refried black beans. Top with lettuce, tomatoes, olives, and cheese.
- Serve immediately.
Adapted from Damn Delicious
Adapted from Damn Delicious
Kim's Healthy Eats https://www.kimshealthyeats.com/
If you are fan of these, you should also try my Black Bean Chicken Enchilada Cups. They are always a hit at parties and game day get togethers.