Mini Taco Salad Cups



12 2-inch round won ton wrappers
1 cup Old El Paso black bean refried beans
1/2 cup chopped romaine lettuce
1 Roma tomato, diced
1/4 cup sliced Kalamata olives
1/4 cup shredded cheddar cheese
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro leaves

1. Preheat oven to 350 F. Lightly oil a 12-cup muffin tin or coat with nonstick spray. Fit a wonton wrapper into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 8-10 minutes, or until golden brown.
2. Reheat refried beans according to package instructions. Fill each wonton cup with refried beans. Top with lettuce, tomato, olives and cheese. Serve immediately, drizzled with sour cream and garnished with cilantro, if desired.

Yield: 12 servings

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