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To truly appreciate the Spicy Green Chili Veggie Mini Tacos, it’s essential to understand the key components that make up this dish. At the heart of the recipe are black beans and corn, both of which are excellent sources of plant-based protein and fiber. Black beans are rich in antioxidants and can help regulate blood sugar levels, while corn adds a natural sweetness and is packed with vitamins.

Green Chili Veggie Mini Tacos

Discover the delicious world of Spicy Green Chili Veggie Mini Tacos, a vibrant plant-based dish that's as nutritious as it is flavorful. These mini tacos are packed with a delightful blend of black beans, sweet corn, and fresh vegetables, topped with a creamy avocado crema. Perfect for anyone looking to embrace meatless meals, they offer a satisfying burst of flavor, health benefits, and endless customization options. Ideal for any occasion, these tacos make healthy eating enjoyable!
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Ingredients
  

For the Tacos:

12 mini corn tortillas

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 cup zucchini, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1-2 green chilies, finely chopped (adjust based on spice preference)

1 tsp cumin powder

1 tsp smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Juice of 1 lime

For the Avocado Crema:

1 ripe avocado

1/2 cup Greek yogurt (or sour cream)

Juice of 1 lime

Salt to taste

Fresh cilantro leaves for garnish (optional)

Instructions
 

Prepare the Avocado Crema: In a blender or food processor, combine the ripe avocado, Greek yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust salt or lime juice if needed. Set aside.

    Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the finely chopped red onion and sauté for 2-3 minutes until it becomes translucent.

      Add Garlic and Veggies: Stir in the minced garlic, diced bell pepper, and zucchini. Cook for another 5-6 minutes, or until the veggies are tender.

        Incorporate Beans and Corn: Add the black beans, corn, chopped green chilies, cumin, smoked paprika, salt, and pepper to the skillet. Mix well and cook for another 3-4 minutes to heat everything through and allow the flavors to meld. Finish with a squeeze of lime juice.

          Warm the Tortillas: In a separate skillet or on a grill, warm the mini corn tortillas for about 30 seconds on each side, until soft and pliable.

            Assemble the Tacos: Spoon a generous amount of the veggie filling onto each mini tortilla. Drizzle with avocado crema and garnish with fresh cilantro if desired.

              Serve: Arrange the tacos on a serving platter. Enjoy these vibrant and flavorful mini tacos with a side of extra lime wedges and your favorite salsa!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4 (3 tacos per serving)