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While the mini veggie queso taco boats are already bursting with flavor, adding optional toppings like sour cream or Greek yogurt can elevate them even further. Both options provide a creamy contrast that complements the spice of the filling and the richness of the melted cheese. Greek yogurt is a healthier alternative, packed with protein and probiotics, making it a great choice for those looking to enhance their nutritional intake. Sour cream, on the other hand, offers a tangy flavor profile that balances well with the savory elements of the dish.

Mini Veggie Queso Taco Boats

Get ready for a flavorful and engaging dining experience with Colorful Mini Veggie Queso Taco Boats! These delightful mini taco boats allow everyone to customize their own creations, making them perfect for gatherings or cozy family meals. Filled with fresh, vibrant ingredients like black beans, bell peppers, and queso cheese, they not only taste great but also offer healthy benefits. Their versatility caters to different dietary preferences, ensuring everyone can enjoy this fun dish!
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Ingredients
  

10 mini flour or corn tortillas

1 cup queso cheese (store-bought or homemade)

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1/2 cup bell pepper, diced (mix of red, yellow, and green)

1/2 cup cherry tomatoes, quartered

1/4 cup red onion, finely chopped

1 avocado, diced

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Olive oil for drizzling

Sour cream or Greek yogurt for topping (optional)

Instructions
 

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

    Prepare the Tortilla Boats: Take your mini tortillas and use a muffin tray to shape them into boats. To do this, gently press each tortilla into the muffin tray cups, forming a bowl-like shape. Bake the tortillas for about 8-10 minutes until they are lightly golden and crisp. Remove from the oven and let them cool.

      Make the Veggie Filling: In a mixing bowl, combine the black beans, corn, bell peppers, cherry tomatoes, and red onion. Add the cumin, chili powder, lime juice, salt, and pepper. Toss everything together until well mixed. Let the mixture sit for 5 minutes to meld the flavors.

        Assemble the Taco Boats: Once the tortilla boats have cooled, take the queso cheese and spoon a generous amount into the bottom of each tortilla boat. Then top with the veggie filling, ensuring an even distribution.

          Final Bake: Return the assembled taco boats to the oven and bake for an additional 5-7 minutes, or until the cheese is bubbly and the filling is warm.

            Garnish and Serve: Remove the taco boats from the oven, and let cool slightly. Top with diced avocado, fresh cilantro, and a drizzle of olive oil. If desired, add a dollop of sour cream or Greek yogurt on top. Serve warm.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 10 servings.