Mini Vegetarian Taco Appetizers

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48 appetizers

Ingredients Nutrition

  • 48 wonton wrappers
  • 2 tablespoons cooking oil
  • 12 onion, chopped
  • 1 large garlic clove, chopped
  • 1 (15 ounce) can black beans
  • 1 (8 ounce) can white corn
  • 5 leaves kale, chopped fine
  • 1 (1 1/4 ounce) package taco seasoning
  • 1 cup salsa (select hotness to personal taste, but the "drier" salsa is better)
  • 1 cup cheese, shredded (cheddar is good, but a Mexican blend would be good too)
  • sour cream (optional)
  • olive (optional)
  • cilantro (optional)


  1. Saute onion and garlic in oil until browned.
  2. Stir in taco mix, corn, beans, and kale or other greens, and salsa/picante sauce.
  3. Simmer for 3-5 minutes, until flavors are mixed. This mixture can be prepared ahead and cooled and refrigerated at this point, if appetizers are not needed today.
  4. Preheat oven to 420.
  5. Press wonton wrappers into mini muffin cups.
  6. Spoon veggie mixture in cups and top with the cheese, evenly divided.
  7. Bake in preheated 420°F oven for 8 minutes, or until the wontons are nicely browned.
  8. Place cilantro leaf in each cup, on top of melted cheese.
  9. Serve hot with extra salsa, sour cream, olives and guacamole if desired.

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