These Mediterranean Taco Cupcakes have a crispy golden layer. We prepare these cupcakes with whole wheat wonton wrappers, lean ground turkey, olive oil, onion, garlic, black beans, spinach, cherry tomatoes, Kalamata olives, tomato paste, mozzarella cheese, feta cheese, plain Greek yogurt, lemon juice, and fresh herbs. These cupcakes contain approximately 15 g net carbs and 245 calories. We bake these cupcakes in approx. forty minutes. These Mediterranean Taco Cupcakes are perfect for busy weeknight dinners, meal prep, lunch boxes, appetizers, game-day snacks, and family gatherings. We can refrigerate them for 4 days or freeze them for 2 months, so you can prepare these cupcakes earlier. You can serve these taco cupcakes with Greek Cucumber Salad, Lemon Herb Quinoa, Roasted Mediterranean Vegetables, Tzatziki Sauce, or Hummus with Fresh Vegetables.
STATS:
- Total Time: 40 minutes
- Course: Main Course, Appetizer, Lunch
- Calories: 245 kcal
- Cook Time: 20 minutes
- Diet: Mediterranean
- Cuisine: Mediterranean
- Servings: 12 taco cupcakes
- Prep Time: 20 minutes
- Portion Size: 1 taco cupcake
- Cooking Method: Oven
- Difficulty: Easy
TOOLS:
- Muffin pan
- Pan
- Bowls
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Cheese grater
INGREDIENTS:
TACO FILLING:
- 1 lb. ground turkey
- 1 tbsp olive oil
- One onion
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp chili powder
- ¼ tsp red pepper flakes
- ½ tsp sea salt
- ½ cup cherry tomatoes
- ½ cup black beans
- ½ cup spinach
- ¼ tsp black pepper
- ¼ cup Kalamata olives
- 2 tbsp tomato paste
- 2 tbsp water
LAYERS:
- 24 wonton wrappers (whole wheat)
- ½ cup mozzarella cheese
- ½ cup feta cheese
TOPPING:
- ½ cup Greek yogurt
- Lemon juice, one tbsp.
- One tbsp. parsley
- Cilantro, one tbsp.
- ¼ cup cucumber
- ¼ cup tomatoes
- 1 tbsp mint
INGREDIENT NOTES & THEIR SUBSTITUTIONS:
WONTON WRAPPERS:
- Whole wheat wonton wrappers create crispy, golden layers while adding extra fiber. Alternatively, you can use regular wonton wrappers or tortilla circles.
GREEK YOGURT:
- Greek yogurt adds a creamy, tangy topping with extra protein. Instead, you can use tzatziki sauce or dairy-free yogurt.
FETA CHEESE:
- Feta cheese gives these taco cupcakes their signature salty Mediterranean flavor.
MOZZARELLA CHEESE:
- Mozzarella provides a creamy, melty texture that holds the filling together.
BLACK BEANS:
- Black beans add fiber, protein, and a hearty texture to the filling. Alternatively, you can use chickpeas or cannellini beans.
OLIVE OIL:
- Olive oil adds healthy fats and authentic Mediterranean flavor while cooking the filling. Alternatively, you can use avocado oil.
INSTRUCTIONS:
- Warm the oven to 190°Celcius and gently coat a twelve-cup muffin pan.
- In a pan with preheated olive oil, cook the onion till it becomes tender.
- Put the garlic & heat for approx. thirty seconds.
- Cook the ground turkey till it gets brown.
- Whisk in red pepper flakes, cumin, pepper, paprika, salt, oregano, and chili powder.
- Mix in water and tomato paste.
- Include olives, tomatoes, spinach, and black beans.
- Cook till spinach wilts.
- Blend 1 wonton wrapper in all muffin cups.
- Include a tbsp. of turkey filling.
- Garnish with mozzarella cheese.
- Put the other wonton wrapper on the surface.
- Include extra filling and garnish with feta cheese.
- Bake till brown and golden, for almost eighteen minutes.
- Allow to cool for almost five minutes.
- Stir the Greek yogurt with cilantro, lemon juice, and parsley.
- Garnish all the taco cupcakes with mint, yogurt mixture, cucumber, and tomatoes.
- And then serve these taco cups.
TIPS:
- Strain the beans perfectly to prevent soggy cupcakes.
- Sprinkle feta and additional parsley, and then serve.
SERVING SUGGESTIONS:
FRESH MEDITERRANEAN SALADS:
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- Tomato Basil Salad
- Arugula Lemon Salad
- Cucumber Dill Salad
GRAIN & RICE DISHES:
- Lemon Herb Quinoa
- Brown Rice Pilaf
- Mediterranean Couscous
- Garlic Herb Bulgur
- Cilantro Lime Rice
HEALTHY SIDE DISHES:
- Roasted Mediterranean Vegetables
- Garlic Green Beans
- Grilled Zucchini
- Roasted Asparagus
- Lemon Herb Broccoli
DIPS & SAUCES:
- Tzatziki Sauce
- Classic Hummus
- Roasted Red Pepper Hummus
- Avocado Yogurt Dip
- Garlic Herb Yogurt Sauce
LIGHT BEVERAGES:
- Sparkling Lemon Water
- Fresh Mint Lemonade
- Unsweetened Iced Tea
- Cucumber Mint Water
- Citrus Herbal Tea
STORAGE INFORMATION:
FRIDGE:
- Put these taco cupcakes in a closed box and store them for 2-4 days.
FREEZER:
- Store without toppings for approx. 1 to 2 months.
FAQs:
May we prepare these taco cupcakes vegetarian?
- Yes, you can use additional veggies, lentils, or chickpeas as an alternative to turkey.
Will we prepare these taco cupcakes earlier?
- Yes, you can assemble these taco cupcakes beforehand, chill them, and then bake.
Could we utilize ground beef?
- Yes, you can use lean ground beef, as it is a perfect alternative.
NUTRITIONAL INFORMATION:
Fiber: 3 g
Caloric Content: 245 kcal
Fat: 11 g
Sodium: 380 mg
Total Carbs: 18 g
Protein: 18 g
Net Carbs: 15 g
Sugar: 2 g
Portion Size: 1 Mediterranean Taco Cupcake