Preheat oven to 350. Cook meatballs according to package instructions. When finished set aside for later use. Heat oil over medium-high heat in a skillet, add the red onion and sauté for 3 minutes. Add the garlic and sauté for 1 more minute. Add the tomato sauce, black beans, taco seasoning and mix together, cook for an additional 2 minutes. Season with salt and pepper. Lightly coat each wonton wrapper with oil and nestle into a muffin tin. Bake in the oven for 3 minutes, to start crisping the wrapper. Remove from the oven and fill each cup with a turkey meatball, bean mixture and cherry tomato. Top with cheese and stick back in the oven for about 8 more minutes, until the cheese melts and the wontons crisp up. While they’re baking, make your guacamole. Cut avocados in half and remove the pit, scoop out the avocado into a bowl and smash. Add the cilantro, lime juice and season with salt – mix to combine all ingredients. Top each turkey cup with a dollop of the guacamole, sour cream (optional) and garish with a sprig of cilantro. Give a squeeze of lime juice over each turkey cup and serve.
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