Ingredients
The following ingredients have 4 Servings
- 1 recipe Slow Cooker Salsa Verde Honey Lime Chicken
- 1 15 oz. can black beans, rinsed and drained
- 24 wontons wrappers (*)
- 1/2 cup shredded Monterrey Jack Cheese, more or less
- 1 large Avocado, peeled and pitted
- 1 mango, chopped
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- salt and pepper (to taste)
- lettuce
- Tomatoes
- cilantro
- sour cream
- Tomatoes
- salsa
- fresh lime
Instruction
- Prepare Slow Cooker Salsa Verde Honey Lime Chicken according to directions but add 1 can black beans to cook with chicken. Once cooked, drain off any excess liquid. Set aside.
- While chicken is cooking, make Easy Mango Guacamole by adding all of the ingredients to a medium bowl EXCEPT mangoes. Mash guacamole to desired consistency then stir to fully incorporate sour cream and mayonnaise. Stir in mangoes. Season with salt and pepper and additional lime juice to taste. Refrigerate.
- Preheat oven to 375 degrees F. Spray the wells of 2 12-count muffin tins with non-stick spray. Press a wonton wrapper into each well and bake for 5 minutes.
- Scoop about 2 tablespoons of Chicken into each wrapper and top with approximately 1 teaspoon cheese. Bake an additional 5-7 minutes or until cheese is melted and wonton wrappers are crispy. Broil cheese until golden if desired.
- Top taco cups with lettuce, Mango Guacamole and any other desired Taco Toppings and serve!
