Lightly brush one side of wonton wraps with olive oil. Place each wrap, oil side down, into a nonstick, mini muffin tin to form a cup.

Bake for 5 minutes until wonton wrap is lightly browned and crisp.

Remove from oven and cool in tin.

To a food processor, add the cream cheese,¾ cup black beans and the taco seasoning. Blend on high until fully combined (about 30 seconds).

Transfer the cream cheese mixture to a bowl and fold in the remaining ¾ cup black beans and the scallions.

Fill each wonton cup to the top with a generous teaspoon of the bean mixture then top each cup with plant-based cheese of your choice.

Return wonton cups to the oven and bake for 4-5 minutes.

Remove from oven. Let cool about 2 minutes and top with garnishes of your choice.

Makes 24 bites.