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In the ever-evolving landscape of culinary trends, Mini Veggie Queso Taco Boats stand out as a delightful fusion of flavor and nutrition. This innovative recipe captures the essence of traditional tacos while integrating a variety of wholesome vegetables and grains, making it a perfect choice for health-conscious diners. As the popularity of plant-based meals continues to surge, this dish appeals not only to vegetarians but also to anyone seeking lighter, more nutritious fare without sacrificing taste.

Mini Veggie Queso Taco Boats

Discover the joy of Mini Veggie Queso Taco Boats, a delicious and nutritious meal that fuses traditional taco flavors with wholesome ingredients. Perfect for health-conscious diners, these miniature taco shells are stuffed with quinoa, black beans, fresh veggies, and topped with a creamy queso sauce. Ideal for quick dinners or gatherings, they offer a fun and interactive dining experience. Customize with your favorite toppings and enjoy this vibrant dish that satisfies both taste and nutrition!
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Ingredients
  

12 mini taco boat shells

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen, thawed)

1 red bell pepper, diced

1 small zucchini, diced

1 tsp olive oil

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

1 cup queso cheese sauce (store-bought or homemade)

1/2 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped

1 avocado, diced

Lime wedges for serving

Instructions
 

Prepare the Veggies: In a large skillet, heat olive oil over medium heat. Add the diced red bell pepper and zucchini, sautéing for about 3-4 minutes until they soften slightly.

    Mix the Base: Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, until everything is warmed through and well combined.

      Build the Taco Boats: Preheat your oven to 350°F (175°C). Arrange the mini taco boat shells on a baking tray. Spoon a generous amount of the veggie quinoa mixture into each taco shell.

        Add the Queso: Drizzle the queso cheese sauce over the filled taco boats, ensuring each boat is coated with cheesy goodness.

          Top with Cheese: Sprinkle shredded cheddar cheese on top of each taco boat to add an extra cheesy layer.

            Bake: Place the tray in the preheated oven and bake for 10-12 minutes, or until the cheese is bubbly and melted.

              Garnish and Serve: Carefully remove from the oven. Top each taco boat with fresh cilantro and diced avocado. Serve with lime wedges on the side for squeezing over the top.

                Prep Time, Total Time, Servings: 15 min | 25 min | 4-6 servings