From “Big Green Cookbook” by Jackie Newgent, RD

Makes 12 servings: 2 sombreros each

24        wonton wrappers, thawed, if frozen

1          (12-ounce) package soy burger crumbles

1 1/2    cups canned diced organic tomatoes with juices

2          tablespoons finely chopped fresh cilantro

1          teaspoon chili powder

3/4       teaspoon crushed red pepper flakes, or to taste

1          cup shredded soy-based cheddar-style cheese or organic or locally produced aged cheddar cheese

1/4       cup finely diced red onion

Coat two mini muffin tins with homemade cooking spray (fill a spray bottle with oil of choice) and press a wonton square into each cup. Lightly coat squares with cooking spray. Place in toaster oven (do not preheat). Turn to 350°F, and bake until light brown and nearly crisp, about 7 minutes, rotating trays halfway through baking. (Toaster oven sizes and cooking times will vary. Bake in batches if necessary.) Turn off toaster oven and let bake in off oven until golden brown and crisp, about 3 minutes. Let cool in pan.

Mix soy crumbles, tomatoes, cilantro, chili powder, and crushed red pepper in large skillet. Place over medium heat and cook while stirring until heated through, about 5 minutes. Divide mixture among wonton-cup “sombreros,” about 2 tablespoons each. Top with cheese and onion and serve

Courtesy of Family Features