Taco cup recipe is a really easy recipe, you can enjoy with your friend whether you’re watching the big game, or having a movie night.

You’re gonna need egg roll wraps for the taco cups. I like to use Nasoya brand egg roll wraps. They are low in carb and very crispy when they’re baked. Also get some low-sodium black beans, onions and garlic, lean ground turkey or ground beef if you like it more, and your choice of seasons.

For the tacos, I like to use greek yogurt instead of sour cream, steamed corn, fresh guacamole, and my favorite pico de gallo. But, there are endless ways to mix and match the flavors and ingredients, so you can change this recipe a bit by adding your favorite toppings or spices.

Start by spraying the muffin pan with coconut oil, and add egg roll wraps. Trim the edges of wraps and bake them for 12 minutes at 360F.

While taco cups are baking, prepare the filling. Season the meat to your liking. I used coconut aminos and Mrs. Dash. Cook in a nonstick skillet, stirring and chopping the meat constantly.

When done, place the meat in a bowl and in another pan saute onions with garlic, and add black beans. Stir and cover the pan, and leave for a few minutes to cook. Then mash the beans with a spatula to create a paste, then cook on low heat for another 10 minutes.

Fill the baked egg roll wraps with meat and beans, and garnish with greek yogurt, guacamole, corn and pico de galo.

You can make taco cups vegetarian simply by omitting meat and stuffing them only with beans with your favorite taco toppings.

These wonton taco cups are perfect when you’re expecting guests. But no one says you can’t make them just for yourself and prepare a wonderful evening for yourself, enjoying delicious food.