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Mini Veggie Queso Taco Boats are a delightful culinary creation that brings a fresh and exciting twist to traditional taco night. These bite-sized vessels, made from corn tortillas and filled with a medley of vibrant vegetables, are not only visually appealing but also offer a healthy option for gatherings, family dinners, or even a quick weeknight meal. The beauty of this recipe lies in its versatility; it can easily be adapted to suit various dietary preferences, including vegetarian and plant-based diets, while still delivering a satisfying and flavorful experience that everyone will enjoy.

Mini Veggie Queso Taco Boats

Discover the fun and healthy twist on taco night with Mini Veggie Queso Taco Boats! These delightful bite-sized creations use corn tortillas filled with a vibrant mix of fresh vegetables, making them perfect for any occasion. Ideal for gatherings or quick weeknight dinners, these taco boats are easy to prepare and can be customized to fit any dietary preference. Enjoy vibrant flavors and a communal dining experience as everyone assembles their own creations!
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Ingredients
  

12 small corn tortillas

1 cup black beans, drained and rinsed

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

1 cup diced bell peppers (choose a mix of red, yellow, and green for color)

1 cup diced cherry tomatoes

1 cup shredded cheese (cheddar, Monterey Jack, or a plant-based alternative)

1 ripe avocado, diced

½ cup sour cream or Greek yogurt

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) so it’s hot and ready for baking.

    Prepare the Tortillas: In a dry skillet over medium heat, lightly toast each corn tortilla for about 30 seconds on each side, until warm and slightly pliable. This step ensures that the tortillas don’t crack when shaped into boats.

      Make the Filling: In a spacious mixing bowl, add the rinsed black beans, corn, diced bell peppers, and cherry tomatoes. Season with the ground cumin, chili powder, garlic powder, salt, and pepper. Stir gently but thoroughly to combine and ensure all ingredients are well-coated with the spices.

        Assemble the Taco Boats: Gently fold the edges of each tortilla upwards to create a boat shape, making sure the base is supported. Arrange the shaped tortillas on a baking sheet lined with parchment paper. Spoon the veggie mixture into each tortilla boat, pressing down slightly to pack the filling securely.

          Add Cheese: Generously sprinkle the shredded cheese over the filled tortilla boats, covering them evenly to ensure a gooey, melting goodness when baked.

            Bake: Transfer the baking sheet to your preheated oven. Bake for approximately 12-15 minutes, or until the cheese is melted, bubbly, and slightly golden, while the tortillas become slightly crisp.

              Garnish and Serve: Once baked, carefully remove the taco boats from the oven and allow them to cool for a minute. Top each boat with diced avocado and a dollop of sour cream or Greek yogurt. Finish with a sprinkle of fresh cilantro for a burst of color.

                Enjoy: Serve your Mini Veggie Queso Taco Boats warm, accompanied by lime wedges for a zesty squeeze over the top. Relish each flavorful and vibrant bite!

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