Refried Bean & Tempeh Taco Cupcakes with Sour Cream

Wonton wrappers are clearly my new obsession.

My constant need for wonton wrappers is paralleled only by my constant need for Orange is the New Black. It obviously doesn’t have anything to do with this recipe, but it’s been on my mind more than anything else recently and I just had to bring it up. If you’re hooked too, I know you’ll understand.

I noticed someone had pinned a recipe on Pinterest that was very UN-vegan-wont wrappers filled with beef, cheese and sour cream. So considering they were egg wrappers there were ZERO things about this dish I would eat. But I thought it was a brilliant idea and very veganize-able. That word is totally made up, but you get my drift.

Subbing in tempeh “meat”, refried beans and cashew mayo, and adding more veggies to the egg-less wrappers was simple. They came out really cute (is it even possible to make something in wonton wrappers and have it NOT be cute?) and it was another meal/appetizer I was sad to have to share with clients. The flavors are really complex and the filling itself is incredibly rich.

72 wonton wrappers

3 cups homemade or organic refried beans

4 Roma tomatoes, chopped

1 cup cilantro, chopped

TEMPEH MEAT

1 8 ox package organic tempeh

1 large red onion, chopped

2 green bell peppers, chopped

1 jalapeno pepper, minced

1/4 cup Bragg’s liquid aminos (or soy sauce)

Juice of two limes

2 cloves garlic, minced

4 tsp chili powder

3 tsp cumin

2 tsp oregano

1 tsp paprika

Sea salt and black pepper

CASHEW SOUR CREAM

2 cups cashews, soaked

1 1/2 cups water

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp olive oil

Sea salt

Preheat oven to 375 degrees
For the “meat”, cook onion in a frying pan over medium heat for 7 minutes
Add tempeh, jalapeno, garlic and green bell pepper and cook for 5 more minutes
Add Bragg’s, lime juice, chili powder, cumin, oregano, paprika, salt and black pepper and cook for another few minutes, stirring continuously
Set aside and prepare the wonton cups, by greasing three muffin tins
Place a wonton wrapper at the bottom of each tin
Spoon about 1 tbsp refried beans on the bottom of the wrapper
Top with 1 tsp chopped tomato and 1 tsp chopped cilantro
Add another wrapper over those layers
Top with a heaping tbsp of tempeh meat
Bake at 375 degrees for 15 minutes
Meanwhile, blend all sour cream ingredients together until creamy
Top cupcakes with cashew sour cream and scallions