Ingredients
-
Taco Cups
-
2 Trays Muffin Tins
-
1 Case Wonton Skins
-
Filling
-
1 Can Kidney Beans
-
1 Package Mild Cheddar CheeseUse Daiya or other Dairy free substitute for Vegan option
-
1 Teaspoon PaprikaYou can substitute with 1/4 teaspoon Cayenne
-
1 Teaspoon Geramin La Brie’s Garam Masala
-
1 Medium Diced Onion
-
3 to 4 Cloves Minced GarlicYou may substitute with Garlic Salt
-
1/4 inch Grated Ginger Root
-
3 Medium Tomatos
-
3-4 Tablespoons Cooking Oil or Olive Oil
Directions
Directions to make the taco cups:
Pre-heat the oven to 376 degrees- Place the wonton skins on the muffin tin and press it down to make it like individual cups. Place them in the oven for about 7-8 minutes watch till the edges turn slightly brown.- Remove from oven and take them out and put them into airtight plastic bags and can be used at a later date – or use them at the same time or day.
Directions for filling:
Sauté the onions garlic ginger for about 4 minutes on medium heat in about 2-3 Tb of vegetable oil– add the Garam Masala. paprika or cayenne and sauté for a few a minute or so- make sure dry spices do burn- Add the tomatoes. Add about 2 TB of water so to make the tomatoes really mushy. Add the beans and let it simmer and then mash the beans relay smooth with a spoon. Turn off the stove.
Add the bean mixture to each individual taco cup add some shredded cheese and return to oven and bake again at 375 degrees for about 5-6 minutes or till cheese starts to melt remove – garnish with chopped cilantro leaves and serve
