There are lots of great flavors in Crunchy Veggie Taco Cups, which are a fun and easy way to eat them. There is a colorful and tasty mix of vegetables inside these mini taco cups, and cheese melts on top. They are then baked until they are perfect. As a starter or party snack, they're great.
Ingredients: 1 cup black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 cup diced tomatoes. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese. 24 small taco-sized flour tortillas. Cooking spray.
Instructions: Turn on your oven and heat it up to 375F 190C. Put black beans, corn, diced tomatoes, red and green bell peppers, red onion, and fresh cilantro in a large bowl. Add chili powder, cumin, paprika, salt, and pepper to the vegetables. Combine well by mixing. Spray cooking spray on the inside of each muffin tin cup. Making a little cup shape, press one small flour tortilla into each muffin tin cup. Put some of the vegetable mix into each tortilla cup, and then sprinkle some shredded cheddar cheese on top. Place the dish in an oven that has already been heated up. Bake for 12 to 15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbling. Take it out of the oven and let it cool down for a while. With care, take the taco cups out of the muffin tin and put them on a platter to serve. Add more cilantro on top, and serve hot. Have fun with your crunchy veggie taco cups!
Prep Time: 20 minutes
Cook Time: 15 minutes
Sanketlipi
