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Tacos have long held a cherished place in culinary culture, celebrated for their incredible versatility. From traditional beef and chicken to vibrant vegetarian options, the taco can be adapted to suit a wide range of tastes and dietary preferences. One exciting evolution of this beloved dish is the concept of taco boats, which offer a fun, bite-sized variation perfect for any occasion. These mini taco delights are not only visually appealing but also packed with nutritious ingredients that make them a hit at gatherings, parties, and family dinners.

Mini Veggie Queso Taco Boats

Elevate your taco night with these colorful mini veggie queso taco boats! Perfect for any gathering, these fun, bite-sized treats are made from mini tortillas filled with nutritious veggies like bell peppers, black beans, and cherry tomatoes. Topped with creamy queso and fresh avocado, they’re not just delicious but also visually stunning. Easy to customize for any dietary preference, these taco boats are a delightful way to enjoy a classic 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 mixed bell peppers, diced (red, yellow, and green)

1/2 cup cherry tomatoes, quartered

1/4 cup red onion, finely chopped

1 ripe avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Olive oil for drizzling

Optional: Sour cream or Greek yogurt for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking your tortilla boats.

    Prepare the Tortilla Boats: Gently take your mini tortillas and press each one into the cups of a muffin tray, shaping them into small bowls. This will create the base for your taco boats. Bake the tortillas in the preheated oven for 8-10 minutes, or until they are lightly golden and slightly crisp. Once done, carefully remove them from the oven and allow them to cool while you prepare the filling.

      Make the Veggie Filling: In a mixing bowl, combine the drained and rinsed black beans, corn, diced bell peppers, quartered cherry tomatoes, and finely chopped red onion. Season the mixture with ground cumin, chili powder, lime juice, salt, and pepper. Toss everything together until the ingredients are well incorporated. Allow this mixture to rest for about 5 minutes to let the flavors meld beautifully.

        Assemble the Taco Boats: Once the tortilla boats have cooled enough to handle, take the queso cheese and spoon a generous layer into the bottom of each tortilla. Follow this by topping each boat with the colorful veggie filling, ensuring an even distribution for optimal flavor enjoyment.

          Final Bake: Place the assembled taco boats back in the oven and bake for another 5-7 minutes, or until the cheese is bubbly, and the filling is piping hot.

            Garnish and Serve: After baking, remove the taco boats from the oven and let them cool for a minute. Top each boat with diced avocado and fresh cilantro. Drizzle with a little olive oil for an extra touch. If you like, finish with a dollop of sour cream or Greek yogurt on top. Serve warm and enjoy the explosion of flavors!

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

                Presentation Tips: Serve the taco boats on a colorful platter, and garnish the serving dish with extra lime wedges and cilantro sprigs for a vibrant presentation.