Indulge in the colorful and wholesome goodness of Mini Veggie Tacos. This vegetarian delight combines a medley of fresh vegetables including bell peppers, onions, zucchinis, and tomatoes, all sautéed to perfection and nestled in crisp mini taco shells. To enhance the flavors, each taco is filled with a hearty mix of corn and black beans, seasoned with a zesty blend of spices. These tacos are not only a visual treat but also offer a burst of flavors that cater to both vegetarians and health-conscious individuals. Enjoy them as a quick snack or serve them as a vibrant addition to your party menu.

Ingredients

• 1 whole bell peppers, diced
• 1 whole onion, sliced
• 1 whole zucchini, diced
• 1 whole tomato, chopped
• 1 cup corn kernels
• 1 16 oz can black beans, rinsed and drained
• 1 Tbsp taco seasoning
• 1 Tbsp olive oil
• 1/2 cup salsa
• 1/4 cup cilantro, chopped
• 1 package mini taco shells

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add bell peppers, onion, zucchini, and tomato. Stir frequently and cook until the vegetables are tender, about 5 to 7 minutes.
3. Add corn and rinsed black beans to the skillet. Sprinkle taco seasoning over the vegetables and stir to combine. Continue to cook for an additional 5 minutes, allowing the flavors to meld.
4. Spoon the vegetable mixture into each mini taco shell, filling them generously.
5. Arrange the filled taco shells on a baking sheet. Bake in the preheated oven for 10 minutes, or until the shells are crisp.
6. Remove from oven and immediately top each taco with a spoonful of salsa and a sprinkle of chopped cilantro.
7. Serve while warm.

Keywords: Healthy, Vegetables, Black Beans, Snack, Mexican

Spice Rack: Taco Seasoning, Cilantro, Salsa

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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