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In recent years, there has been a significant shift towards healthier eating habits, with many people embracing plant-based meals that prioritize nutrition and flavor. This trend reflects a growing awareness of the benefits of whole foods and the desire to incorporate more vegetables into our diets. One such fun and nutritious option is the Mini Veggie Taco Boats. These delightful bite-sized treats not only cater to those seeking a healthy meal but also deliver vibrant colors and textures that make them visually appealing.

Mini Veggie Taco Boats

Discover the delicious world of Mini Veggie Taco Boats—a fun twist on traditional tacos! Made from colorful mini bell peppers, these bite-sized treats are packed with nutritious fillings like black beans, corn, and fresh veggies. Perfect for parties or quick meals, they are customizable to fit any dietary preference. With their vibrant colors and wholesome ingredients, Mini Veggie Taco Boats not only satisfy the taste buds but also make healthy eating enjoyable!

Ingredients
  

8 small bell peppers (assorted colors for a vibrant presentation)

1 cup canned black beans, thoroughly rinsed and drained

1 cup corn (fresh or frozen, thawed if frozen)

1 small red onion, finely chopped

1 cup cherry tomatoes, diced

1 ripe avocado, diced

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and freshly cracked black pepper to taste

1 cup shredded lettuce (iceberg or romaine for extra crunch)

1/2 cup crumbled feta or cotija cheese (optional, for added creaminess)

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) so it's hot and ready for the taco boats.

    Prepare the Peppers: Gently cut the tops off the small bell peppers and scoop out the seeds and membranes. Drizzle a little olive oil in a baking dish and arrange the peppers standing upright.

      Make the Filling: In a medium mixing bowl, combine the black beans, corn, chopped red onion, diced cherry tomatoes, and diced avocado. Sprinkle in the ground cumin, chili powder, salt, and black pepper. Mix everything together until fully combined and set aside.

        Stuff the Peppers: Using a spoon, carefully fill each mini bell pepper with the veggie mixture, pressing down gently to pack the filling tightly for maximum flavor.

          Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and slightly blistered.

            Serve: Once out of the oven, allow the taco boats to cool for a few minutes. Top each pepper with a generous handful of shredded lettuce, a sprinkle of crumbled cheese (if using), and a few fresh cilantro leaves for brightness.

              Enjoy: Serve the mini taco boats warm, accompanied by lime wedges for a zesty squeeze over the top.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  - Presentation Tips: Arrange the stuffed peppers on a colorful platter and drizzle with extra lime juice for an appealing look. Add some extra cherry tomatoes and avocado slices around the plate for garnish.