This recipe yields about 18-20 tacos.
1 package wonton wrappers (about 50 wrappers usually)
1 lb ground chicken
1 can black beans
2 tbsp Penzey's Arizona Dreamin' seasoning or 1 package taco seasoning
1 package Mexican-style shredded cheese
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1-2 cloves garlic, minced
handful of baby spinach
For the guacamole:
handful cilantro, chopped
Preheat your oven to 400 degrees. Brown the ground chicken in a pan. When about halfway done, toss in the bell peppers and garlic. Cook on medium-low heat until the chicken is done and the peppers are slightly soft. Mix in the seasoning and a pinch of salt.
Drain the black beans, but don't rinse them. Toss them in the chicken mixture along with the baby spinach. Cook until the spinach is wilted. Turn off the heat and let the mixture cool for five or ten minutes.
Meanwhile, make the guacamole: Smash the avocado with lemon juice and salt. Add a serrano pepper if you like things spicy.
Spray a muffin tin with some nonstick cooking spray, then line the tin with one wonton wrapper each.
Put in a spoonful of the chicken mixture.
Top with cheese.
Add another wonton wrapper and gently press the edges down so that it's tucked nice and snug into the bottom half of the taco.
Repeat another layer of chicken mixture and cheese.
Bake for ten minutes or until golden brown and bubbly. Top with guacamole and sprinkle with cilantro.