Ingredients:

  • 1 pound ground chicken breast
  • 1 packet taco seasoning (low-sodium, if available)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce
  • 1 cup shredded reduced-fat Mexican blend cheese
  • 24 wonton wrappers
  • Salsa and low-fat sour cream for serving
  • Optional toppings: sliced olives, chopped green onions, cilantro

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray.
  2. In a large skillet over medium heat, cook the ground chicken until no longer pink. Break it into crumbles as it cooks.
  3. Add the taco seasoning to the chicken, following the package instructions. If you’re using a low-sodium seasoning, you might want to adjust the salt level to your liking.
  4. Stir in the black beans and corn, cooking for an additional 2-3 minutes until heated through.
  5. Place a wonton wrapper into each muffin cup, pressing down to form a cup shape.
  6. Spoon the chicken taco mixture into each wonton cup.
  7. Top each cup with diced tomatoes, shredded lettuce, and a sprinkle of cheese.
  8. Bake in the preheated oven for about 10-12 minutes or until the wonton edges are golden brown, and the cheese is melted and bubbly.
  9. Remove from the oven and let them cool for a few minutes.
  10. Carefully lift the taco “cupcakes” out of the muffin tin and place them on a serving platter.
  11. Top with your favorite salsa, low-fat sour cream, and optional toppings like sliced olives, chopped green onions, or cilantro.