Follow these steps carefully for perfect Mini Veggie Taco Cups every time:

1. Preheat Oven & Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or two if making all 24 at once) with cooking spray or a little olive oil.
2. Form Wonton Cups: Gently press one wonton wrapper into each muffin cup. Push it down so the bottom is flat and the corners stick up, forming a cup shape. Don’t worry if they aren’t perfectly symmetrical.
3. Pre-Bake Wonton Cups: Place the muffin tin(s) in the preheated oven and bake for 5-7 minutes, or until the edges of the wonton wrappers are lightly golden brown and starting to crisp up. Keep a close eye on them as they can brown quickly. Remove from the oven and set aside. This pre-baking step is crucial for ensuring a crispy base that won’t get soggy.
4. Sauté Aromatics: While the wonton cups are pre-baking, heat the olive oil in a large skillet or frying pan over medium heat. Add the finely chopped yellow onion and sauté for 3-4 minutes, until softened and translucent.
5. Cook Vegetables: Add the finely chopped bell peppers and zucchini to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. You want them cooked but still retaining a slight bite.
6. Incorporate Beans and Corn: Stir in the rinsed and drained black beans and the corn (frozen or drained canned). Cook for 2 minutes more, just to heat them through.
7. Season the Filling: Sprinkle the taco seasoning over the vegetable mixture. Add the 2 tablespoons of water. Stir everything together well, ensuring the vegetables are evenly coated with the seasoning. Cook for another 1-2 minutes, allowing the flavours to meld and any excess liquid to evaporate slightly. The mixture should be moist but not watery. Remove the skillet from the heat.
8. Fill the Wonton Cups: Carefully spoon the warm vegetable filling evenly into the pre-baked wonton cups in the muffin tin. Fill them generously, but avoid overfilling to the point where the contents might spill over excessively during the final bake.
9. Add Cheese: Sprinkle the shredded cheese evenly over the top of the filling in each wonton cup. Be as generous or as light with the cheese as you prefer.
10. Final Bake: Return the muffin tin(s) to the oven and bake for another 8-12 minutes, or until the cheese is completely melted and bubbly, and the edges of the wonton cups are golden brown and crisp.
11. Cool and Serve: Carefully remove the muffin tin(s) from the oven. Let the Mini Veggie Taco Cups cool in the tin for a few minutes – this helps them firm up and makes them easier to remove without breaking. Use a small offset spatula or a butter knife to gently lift the cups out of the tin. Arrange them on a serving platter.
12. Add Toppings: Garnish with your desired optional toppings just before serving. Offer bowls of sour cream, salsa, chopped cilantro, green onions, avocado, or jalapeños on the side so guests can customize their cups.