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Mini Veggie Queso Taco Boats are an exciting and flavorful addition to any meal, appealing to both veggie lovers and taco enthusiasts alike. These bite-sized creations offer a delightful twist on traditional tacos, serving as a perfect choice for appetizers, snacks, or even a light meal. With their vibrant colors and hearty ingredients, Mini Veggie Queso Taco Boats not only look appealing on the plate but also pack a flavor punch that everyone will enjoy.

Mini Veggie Queso Taco Boats

Discover the delightful world of Mini Veggie Queso Taco Boats! These colorful, bite-sized tacos are perfect for any occasion, from casual gatherings to quick family dinners. Made with fresh corn tortillas, black beans, bell peppers, and topped with melty cheese, these taco boats offer both nutrition and flavor. Easy to make and fully customizable, they make for a fun and tasty meal everyone will love. Dive into this versatile recipe and impress your guests with a delicious twist on tacos!
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Ingredients
  

12 small corn tortillas

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced bell peppers (red, yellow, or green)

1 cup diced cherry tomatoes

1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)

1 avocado, diced

½ cup sour cream or Greek yogurt

1 tsp ground cumin

1 tsp chili powder

1 tsp garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Tortillas: Lightly toast the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are warm and slightly pliable. This will help them keep their shape when you form them into boats.

      Make the Filling: In a large bowl, combine black beans, corn, diced bell peppers, and cherry tomatoes. Sprinkle with ground cumin, chili powder, garlic powder, salt, and pepper. Mix well to ensure the spices are evenly distributed.

        Assemble the Taco Boats: Carefully mold each tortilla into a small boat shape by folding up the edges. Place them on a baking sheet lined with parchment paper. Fill each tortilla boat with the veggie mixture, pressing down lightly to secure.

          Add Cheese: Sprinkle the shredded cheese generously over the filled taco boats.

            Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly and the tortillas are slightly crisp.

              Garnish and Serve: Remove the taco boats from the oven and let them cool for a minute. Top each boat with diced avocado and a dollop of sour cream or Greek yogurt. Garnish with chopped fresh cilantro.

                Enjoy: Serve the Mini Veggie Queso Taco Boats warm with lime wedges on the side for squeezing over. Enjoy your flavorful and colorful creation!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings