Turn oven to 375F.
Spray or brush some oil into the muffin tins.
Line each tin with 2 wonton wrappers, pushing down delicately.
Fill each cup with the beef/bean mixture, top with some salsa, then vegan cheese shreds.
Bake for 8 minutes covered with a piece of aluminum foil.
Remove foil and bake for another 3-5 minutes until edges are crispy and the cheese is melted.
Keep an eye during the last few minutes to make sure that they wrappers don't burn.
Lift one cup to make sure that the bottom is crisp.
Serve immediately topped with avocado slices, and or chopped fresh cilantro.