Minutes Prep time: 30
Minutes Total time: 30
Servings: 12
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
36 wonton wrappers
2 tablespoons canola oil
1 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
1 pouch Frontera® Ground Beef Taco Skillet Sauce
2 cups shredded iceberg lettuce, shredded
3/4 cup Pico de Gallo
1 small avocado, diced small
1 cup sliced black olives
Vegan sour cream, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 15 mg | 2% |
| Carbohydrate | 20 g | 7% |
| Cholesterol | 2 mg | 1% |
| Total Fat | 7 g | 10% |
| Iron | 1 mg | 5% |
| Calories | 149 kcal | 7% |
| Sodium | 530 mg | 22% |
| Protein | 3 g | 6% |
| Saturated Fat | 1 g | 3% |
| Sugars | 3 g | 0 |
| Vitamin C | 2 mg | 4% |
Preheat oven to 350°F.
Lightly spray mini muffin pan with cooking spray. Fit wonton wrappers into pan and bake until golden brown, 5 to 10 minutes. Set aside.
Meanwhile, heat oil in medium skillet over medium heat until shimmering. Cook Gardein® Plant-Based Ground Be'f in skillet according to package directions. Add taco sauce and continue to cook until heated through, about 2 minutes. Remove from heat.
Evenly scoop mixture into wonton cups, pressing down lightly. Top vegan taco salad bites with shredded lettuce, Pico de Gallo, avocado, olives, and vegan sour cream, if desired. Place on serving tray and enjoy!
Vegan Taco Salad Bites
