Refried bean cupcakes

I've been eyeing the wonton cupcakes from emiybites.com like food porn. On the way home from getting a foot and leg massage at the mall this weekend I stopped into Whole Foods. First, I ate this yummy Spicy Tuna Salad, which had salmon sashimi, avocado, and a bit of spicy sauce (and lettuce, which I skipped). Sleevie wasn't too sure about it, but we'll get there.

Whole Foods Spicy Tuna Salad

While I was there, I decided to grab some wonton wrappers in honor of my official four-week post-surgery milestone. I wasn't ready for the full monty (so to speak :) since I'm still introducing new foods one by one to check sleevie's tolerance level. So I decided to take the spirit of the wonton cupcake but stick to some basics. And refried bean cupcakes were born! Sleevie seems to be okay after one, and frankly one was just right. It was one of the first times I left the table satisfied, but not actually "feeling" it in my tummy. I think next time I'll add a little taco meat. Yum!

Refried Bean Cupcakes
Put wonton wrapper in mini muffin pan
Add tbsp of refried beansTop with dash of chipotle seasoning (or whatever)
Drizzle hot sauce (I did very little)
Top with grated cheddar

Bake 375 for 10 mins or whenever cheese is melted and edges of wonton wrappers start to brown. Garnish with dab of avocado and tsp of Greek yogurt. Nutritional info down below.

If you're interested in some guidance from emilybites.com on using the mini muffin pan instead of the full-fledged pan used in most recipes, you can read the Cupcake FAQs. Enjoy! Gastricsleeve4me

Beans in wonton wrapper with some spices and hot sauce

 

Fresh outta the oven

Garnished and ready for eatin'

The facts