Southwest Veggie Won-ton Cups

Quick, easy, and uber customizable, these Southwest Veggie Won-ton Cups are ready to take your snack game to the next level! Serve them up as a side dish, appetizer, or snack, or add your favorite protein and give them spotlight status at mealtime.

Southwest Veggie Won-ton Cups: quick, easy and uber customizable, they're filled with fresh corn, beans and peppers and topped with a chipotle yogurt sauce!

I could come up with a fun intro to today’s recipe, or a story, or maybe a musing of sorts…

Or I can simply shove veggies in your face and tell you to eat them.

I think I may do the latter today.

Veggies: they’re healthy, they’re delicious, eat them.

Preferably in Southwest Veggie Won-ton Cup form.

Southwest Veggie Won-ton Cups

 

Eat. Yo. Veggies.

Southwest Veggie Won-ton Cups

Southwest Veggie Won-ton Cups
5 from 3 votes
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Southwest Veggie Won-ton Cups

Quick, easy, and uber customizable, these Southwest Veggie Won-ton Cups are ready to take your snack game to the next level! Serve them up as a side dish, appetizer, or snack, or add your favorite protein and give them spotlight status at mealtime.

Course Appetizer
Cuisine American
Keyword Southwest Veggie Won-ton Cups
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 12 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1/3 cup diced bell pepper
  • 1/3 cup yellow corn
  • 1/3-1/2 cup black beans
  • 2-3 oz grated cheese
  • 12 won-ton wrappers
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 2 TBSP fresh cilantro or to taste

chipotle yogurt sauce:

  • 3 TBSP greek yogurt
  • 1 tsp chipotle adobo sauce
  • 1 tsp white vinegar
  • 1/4 tsp paprika
  • 1/8 tsp garlic powder
  • a pinch of salt to taste

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Prep a muffin tin with mini or standard sized cups by spritzing with oil.
  3. In a bowl, combine bell pepper, corn, black beans, and cheese. Set aside.
  4. Next lay out your won-ton wrappers on a cutting board and season each side with paprika and garlic powder.
  5. Mold each won-ton square to the cups in the muffin tin and fill with your veggies and cheese.
  6. Bake at 350 for 10-14 minutes or until the won-ton cups are crispy and golden and the cheese has melted.
  7. For extra crispy cups, bake the won-tons first at 350 for 8-10 minutes, fill shells with veggies and cheese, then bake for an additional 10 minutes.
  8. While you wait on the oven, whisk together your sauce and chop your cilantro.
  9. Garnish each completed veggie cup with a dizzle of sauce and a sprinkle of cilantro. Dig in!

Recipe Notes

I used a blend of mozzarella and cheddar cheese but feel free to use any of your favorites! Pepper Jack cheese would taste great and so would Gouda! Have fun with it!For a speedy no-chop no-blend sauce I simply used the adobo sauce from the canned chipotle peppers to season my yogurt sauce with. If you want to dice or blend the peppers into this tasty condiment, go for it! I'll often blend a big batch and put in on everything from quesadillas to french fries. It's cool, creamy, smoky, and beyond delicious! Enjoy!

For a freezer-friendly snack, under-bake the won-ton cups by a few minutes an freeze, spaced on a baking sheet. Transfer to a freezer safe container and simply pop them in the oven or toaster-oven for a speedy snack or uber-easy appetizer!

Feeling saucy? Double or triple the sauce recipe and put it on everything!

If you get a chance to try these tasty southwest veggie won-ton cups, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

I totally won’t tell if you make yours extra cheesy. It’ll be our delicious little secret.

Pinky Promise.

Southwest Veggie Won-ton Cups: quick, easy and uber customizable, they're filled with fresh corn, beans and peppers and topped with a chipotle yogurt sauce!

special diets and swaps

Gluten-free? No problem!

This recipe is easily made using those little crunchy tortilla chip “bowls” for frugal and tasty swap! The filling will make 24 cups instead of 12 using this simple substitute.

t-rex chefs

feel free to add your favorite protein to the mix! These taco cups make a great base for leftovers! Shredded chicken, rotisserie poultry, ground turkey, ground beef, pulled pork… have at it!

vegansaurus chefs

skip the cheese, sub your favorite hot sauce or salsa for the yogurt sauce and use corn tortilla chip bowls instead of won-ton wrappers [since most are made with eggs] and you’re good to go!

but really . . . how are they!?

Ah-mazing! The filling is great every which way (and plays best supporting role in my Guacamole Taco recipe) and they can even be made in advance for easy snacking! Make it a meal by adding a side salad to the mix or simply serve them up as an after school snack or party appetizer!

In other news, hotel living has me a tad delirious. Correction: hotel living with a toddler has me straight up cuckoo for cocoa puffs. On the bright side, since our future abode doesn’t come with a fridge, I get to pick my own. This will be my 9th kitchen in just over 10 years I’m pretty sure I know exactly what I want.

I want it to wash my dishes.

What? That’s what a dishwasher is supposed to do? I have one of those… it doesn’t seem to do a good job at clearing the dishes from the table, the sink, and all over the countertops. Maybe my fridge could pick up the slack…

A girl can dream!

Speaking of dreams, I did manage to find the fridge of my dreams! Unfortunately for me it had the price tag of my nightmares so I’m going to call a hard pass on that one. I’d like to be able to afford the fridge AND the groceries that go it. It’s really not too much to ask! There are so many options on the market right now it’s ridiculous. One even had speakers inside it so it can play music for you while you root around for that frozen bar of chocolate you hid from yourself.

Seriously bro!?

If I’m shelling out for extras it better chop my veggies and tell me I’m pretty.

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Comments

  • Dana DeVolk

    YES, these were sooooo good!! I love the little cups especially, I’m going to do a variety of this recipe and guacamole cups this weekend. And, you know I had to get fancy with it, LOL!

  • These are so cute! I can’t believe I never thought to make wonton cups!! What a great idea, I can see so many uses!

  • Shannon

    I made this for a get together with friends and it received rave reviews. I like the extra crunch from pre-baking the won-tons and used smoked paprika.

  • Devanshi

    I am trying to make this ahead of time for a party. Will they taste good cold? What would be the best way to reheat?

    • Hi Devanshi! You’ll get the best prep-ahead results this way:

      Make your yogurt sauce and pop it in the fridge, it’ll be good up to four days. Next make your won-ton cups the morning or night before the party but underbake them by a few minutes (we want them to be slightly cooked and hold their shape) – then store in an airtight container of your choice in the fridge. Before the party, prep your oven or a large toaster oven to 375 degrees F, line the cups on a baking sheet and bake until golden and crispy, I’ll usually yank them after 10-15 min. Making ahead causes them to lose their crispiness so this method allows you to crisp them back up without having do all the prep-work before the party. I hope this helps + that y’all have a blast! 🙂

      • I should also mention that they can be frozen and enjoyed later but the bake time will be double so the fridge method would be best for bake-and-serve before a party! xo

    • Shannon

      I ate the leftovers cold and thought they were great!

  • I’ll take all of the veggies…and these wonton cups, too!

  • I can only imagine hotel life with a toddler would make anyone a bit stir crazy! I dreamed about our new fridge too when we moved into our house. And the washer dryer set. Even though I hate laundry… At least the machines look pretty? They have to since there are always piles of laundry sitting next to it 🙂

    Ps read any good books lately??

  • What a fun way to get your veggies!

    • Jenn

      Thanks Julie! <3

  • laura

    Just made sushi for the first time following your ideas have to say Amazing!!!!. Thank you so much for making what I thought was going to be so complicated so easy . They tasted amazing and total love the spicy mayo .

  • Okay. Speakers in a fridge is too far. Way too far. Who’s even in the fridge that long?

    I need these immediately. They look so yummy!

  • You can stuff veggies in my face anytime.

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