Vegetarian Mini Tacos
Delight your taste buds with these vibrant and flavorful Vegetarian Mini Tacos, perfect for appetizers, party snacks, or a light meal! Made with crispy baked corn tortilla shells and filled with a colorful medley of sautéed vegetables, black beans, creamy avocado, and tangy crumbled feta cheese, these bite-sized tacos are a fiesta of textures and bold flavors in every bite. Seasoned with aromatic ground cumin and chili powder, then topped with a squeeze of fresh lime and a sprinkle of cilantro, these tacos are as refreshing as they are satisfying. Quick and easy to prepare in under 30 minutes, they’re an ideal choice for busy weeknights or entertaining guests.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 12 small corn tortillas
- 2 tablespoons olive oil
- 0.5 red onion
- 1 red bell pepper
- 1 small zucchini
- 12 cherry tomatoes
- 1 cup black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 lime
- 0.5 cup fresh cilantro
- to taste salt
- to taste black pepper
- 1 avocado
- 0.5 cup crumbled feta cheese
Instructions
Preheat the oven to 350°F (175°C).
Using a round cookie cutter or glass, cut small circles from the corn tortillas to form mini taco shells, roughly 3-4 inches in diameter.
Brush both sides of the tortilla rounds with olive oil and drape them over the oven rack bars to create a taco shell shape. Bake for 10-12 minutes until they are lightly golden and crispy. Remove from oven and set aside.
While the taco shells are baking, dice the red onion, red bell pepper, and zucchini into small, even cubes.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onion and bell pepper, sautéing for 3-4 minutes until slightly softened.
Add the diced zucchini and cook for another 3 minutes until all the vegetables are tender.
Rinse and drain the black beans. Add them to the skillet along with cumin, chili powder, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes to heat the beans through.
Meanwhile, halve the cherry tomatoes and dice the avocado. Chop the cilantro roughly.
To assemble the mini tacos, fill each taco shell with a spoonful of the vegetable-bean mixture, a couple of cherry tomato halves, a few avocado pieces, a sprinkle of feta cheese, and some chopped cilantro.
Squeeze lime juice over each taco for a burst of freshness before serving.
Serve immediately while the taco shells are still crisp.
Nutrition Facts
Calories |
123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 3.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
