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Before diving into the preparation of your Mini Veggie Queso Taco Boats, it’s crucial to preheat your oven to 375°F (190°C). Preheating ensures that your taco boats cook evenly, allowing the tortillas to crisp up perfectly while the cheese melts to gooey perfection. An adequately preheated oven also helps in achieving the desired texture for your taco boats, preventing them from becoming soggy or unevenly cooked. Take a moment to let your oven reach the desired temperature while you prepare the filling.

Mini Veggie Queso Taco Boats

Mini Veggie Queso Taco Boats are the perfect dish for any occasion, whether it's a family dinner or a fun party snack. These bite-sized delights feature colorful veggies, gooey melted cheese, and crispy mini tortilla shells. Easy to prepare and customizable, they cater to various tastes and dietary preferences. Packed with nutrition and bursting with flavor, these taco boats will be a hit with both kids and adults. Enjoy a delicious, healthy meal that’s as fun to make as it is to eat!
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Ingredients
  

12 mini tortilla boats (store-bought or homemade)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup diced bell peppers (red, yellow, green)

1 cup black beans, rinsed and drained

1 cup corn kernels (canned or frozen)

1/2 cup finely chopped red onion

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Sour cream for serving (optional)

Sliced jalapeños for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Filling: In a large mixing bowl, combine the diced bell peppers, black beans, corn, red onion, diced tomatoes, and cilantro. Sprinkle in the ground cumin and chili powder, then season with salt and pepper to taste. Mix well to combine.

      Add Cheese: Stir in the shredded cheddar and mozzarella cheese into the veggie mixture, ensuring everything is well incorporated.

        Fill the Taco Boats: Place the mini tortilla boats on a baking sheet. Carefully spoon the veggie and cheese filling into each boat, generously mounding the mixture.

          Bake: Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly, and the tortilla boats are lightly golden.

            Garnish: Once out of the oven, allow them to cool for a few minutes. Sprinkle extra cilantro and jalapeño slices on top if desired.

              Serve: Serve warm with a dollop of sour cream on the side for dipping.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings