Ingredients
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Taco Cups
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2 Trays Muffin Tins
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1 Case Wonton Skins
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Filling
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1 Can Kidney Beans
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1 Package Mild Cheddar CheeseUse Daiya or other Dairy free substitute for Vegan option
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1 Teaspoon PaprikaYou can substitute with 1/4 teaspoon Cayenne
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1 Teaspoon Geramin La Brie’s Garam Masala
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1 Medium Diced Onion
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3 to 4 Cloves Minced GarlicYou may substitute with Garlic Salt
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1/4 inch Grated Ginger Root
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3 Medium Tomatos
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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