Vegetarian Mini Tacos

Perfect for parties, appetizers, or a fun weeknight dinner, these Vegetarian Mini Tacos are a delightful bite-sized twist on a classic favorite. Featuring crispy baked corn tortilla shells filled with a vibrant medley of spiced black beans, sautéed red bell pepper, zucchini, and red onion, these tacos deliver bold flavors and wholesome ingredients in every bite. Topped with juicy cherry tomatoes, creamy avocado, crumbled feta cheese, and a sprinkle of fresh cilantro, each taco is finished with a refreshing squeeze of lime for a zesty kick. Ready in just 35 minutes, these mini tacos are as easy to make as they are to eat, offering a healthy, crowd-pleasing recipe that's perfect for vegetarians and taco enthusiasts alike.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

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
• 0 to taste salt
• 0 to taste black pepper
• 1 avocado
• 0.5 cup crumbled feta cheese

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

While the taco shells are baking, dice the red onion, red bell pepper, and zucchini into small, even cubes.

Step 5

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.

Step 6

Add the diced zucchini and cook for another 3 minutes until all the vegetables are tender.

Step 7

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.

Step 8

Meanwhile, halve the cherry tomatoes and dice the avocado. Chop the cilantro roughly.

Step 9

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.

Step 10

Squeeze lime juice over each taco for a burst of freshness before serving.

Step 11

Serve immediately while the taco shells are still crisp.

Nutrition Facts

Serving size	(3008.6g)

Amount per serving	% Daily Value*
Calories	2097.0

Total Fat 79.7g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 53.4mg	0%
Sodium 5592.6mg	0%
Total Carbohydrate 304.8g	0%
Dietary Fiber 73.6g	0%
Total Sugars 71.5g
Protein 65.1g	0%

Vitamin D 0IU	0%
Calcium 828.4mg	0%
Iron 18.2mg	0%
Potassium 6375.7mg	0%

*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.

Source of Calories

Fat: 32.7%

Protein: 11.9%

Carbs: 55.5%