Tiny Taco Salads (Hungry Girl Recipe)

Ingredients

• 12 small wonton wrappers
• 1 cup ground-beef style soy crumbles frozen
• 1/2 cup fat-free refried beans
• 1 teaspoon taco seasoning
• 1 1/2 cups lettuce shredded
• 1/2 cup shredded reduced-fat cheese mexican
• 1 tablespoon sliced black olives chopped
• 6 tablespoons chunky salsa or pico de gallo
• 2 tablespoons fat-free sour cream

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 12 cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray wrappers with nonstick spray.
3. Bake in the oven for about 8 minutes, until the bottoms of the wrappers begin to brown. Set aside to cool.
4. Once completely cool, place baked wonton shells on a plate or tray and set aside.
5. In a microwave-safe bowl, combine soy crumbles, refried beans, and taco seasoning. Microwave for 1 1/2 minutes, or until hot. Stir well and set aside.
6. Evenly distribute shredded lettuce among wonton shells, 2 tbsp each. Top lettuce with soy-crumble mixture, about 1 tbsp. per shell. Evenly distribute cheese and chopped olives among the shells.
7. Finish off each mini taco salad with 1/2 tbsp. salsa and 1/2 tsp. sour cream.
8. Serve and enjoy!
9. MAKES 6 SERVINGS
10. Serving Size: 1/6th of recipt (2 taco salads)
11. Calories: 119
12. Fat: 2.5g
13. Sodium: 446mg
14. Carbs: 15.5g
15. Fiber: 2.5g
16. Sugars: 1.5g
17. Protein: 8.5g