Mini Veggie Tacos

Mini Veggie Tacos are a delightful blend of fresh vegetables and spices, wrapped in soft tortillas, making them a perfect snack for any time of day. Packed with flavor and nutrition, these bite-sized treats are sure to please both vegetarians and meat-lovers alike.

Ingredients

• Corn tortillas - 4 small (about 10 cm diameter)
• Black beans - 1 cup (cooked and drained)
• Red bell pepper - 1 medium (diced)
• Zucchini - 1 small (diced)
• Corn kernels - 1/2 cup (fresh or frozen)
• Red onion - 1/4 cup (finely chopped)
• Cilantro - 1/4 cup (chopped)
• Lime juice - 1 tablespoon
• Cumin - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Avocado - 1 small (sliced, for topping)
• Sour cream - 2 tablespoons (for serving)

Steps

1. In a medium skillet, heat olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
2. Add the diced red bell pepper and zucchini to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
3. Stir in the black beans, corn kernels, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until heated through.
4. Remove the skillet from heat and stir in the chopped cilantro and lime juice. Adjust seasoning if needed.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
6. To assemble, place a spoonful of the veggie mixture on each tortilla, top with avocado slices, and a dollop of sour cream.
7. Serve immediately and enjoy your mini veggie tacos!

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from black beans and vegetables, promoting digestive health.
• Contains healthy fats from avocado, supporting heart health.

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