Mini Vegetarian Taco Appetizers Food

MINI CHICKEN TACOS RECIPE BY TASTY

Mini Chicken Tacos Recipe by Tasty image

Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole

Provided by Claire Nolan

Categories Appetizers

Time 30m

Yield 50 mini tacos

Number Of Ingredients 7

Ingredients

7 flour tortillas
2 tablespoons butter, melted
1 rotisserie chicken, shredded
1 ½ cups salsa
sour cream
mexican blend cheese
guacamole

Steps:

Preheat oven to 375˚F (190˚C).
Generously brush butter onto both sides of the tortillas.
Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
Shred a rotisserie chicken, removing all bones and skin.
Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
Serve along with your favorite taco toppings.
Enjoy!

Nutrition Facts : Calories 34 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

VEGETARIAN TACOS WITH AVOCADO SAUCE

Vegetarian Tacos with Avocado Sauce image

These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.

Provided by Jeanine Donofrio

Categories Main Course

Time 15m

Number Of Ingredients 19

Ingredients

1 small Japanese eggplant (chopped into 1-inch pieces)
1 cup chopped summer squash
1 red bell pepper (chopped into 1-inch pieces)
1 cup cherry tomatoes (sliced)
extra-virgin olive oil (for drizzling)
6 tortillas
1 cup cooked black beans (drained and rinsed)
1 avocados (diced)
chopped cilantro
1 serrano pepper (sliced, optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice (to taste)
sea salt and freshly ground black pepper

Steps:

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

MINI VEGETARIAN TACO APPETIZERS

Mini Vegetarian Taco Appetizers image

These tasty two-bite appetizers will be the hit of any party or family night. The filling can be prepared ahead, and the taco bites only take 8 minutes to bake. Each contains a whole serving of vegetables, and tons of fiber too! But feel free to add whatever veggies you have, just chop really fine--green peppers, zucchini, herbs, hot peppers, rice, leftovers, whatever. So tasty!

Provided by Suse40

Categories Corn

Time 53m

Yield 48 appetizers, 12 serving(s)

Number Of Ingredients 13

Ingredients

48 wonton wrappers
2 tablespoons cooking oil
1/2 onion, chopped
1 large garlic clove, chopped
1 (15 ounce) can black beans
1 (8 ounce) can white corn
5 leaves kale, chopped fine
1 (1 1/4 ounce) package taco seasoning
1 cup salsa (select hotness to personal taste, but the "drier" salsa is better)
1 cup cheese, shredded (cheddar is good, but a Mexican blend would be good too)
sour cream (optional)
olive (optional)
cilantro (optional)

Steps:

Saute onion and garlic in oil until browned.
Stir in taco mix, corn, beans, and kale or other greens, and salsa/picante sauce.
Simmer for 3-5 minutes, until flavors are mixed. This mixture can be prepared ahead and cooled and refrigerated at this point, if appetizers are not needed today.
Preheat oven to 420.
Press wonton wrappers into mini muffin cups.
Spoon veggie mixture in cups and top with the cheese, evenly divided.
Bake in preheated 420°F oven for 8 minutes, or until the wontons are nicely browned.
Place cilantro leaf in each cup, on top of melted cheese.
Serve hot with extra salsa, sour cream, olives and guacamole if desired.

Nutrition Facts : Calories 208, Fat 5.5, SaturatedFat 1.9, Cholesterol 8.9, Sodium 645.1, Carbohydrate 32.5, Fiber 4.3, Sugar 2, Protein 8.3

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CRUNCHY BAKED BLACK BEAN MINI TACOS ~ VEGGIE INSPIRED

Web Jan 21, 2019 Heat the oil in a small skillet over medium heat. Add the minced garlic and sauté 2 to 3 minutes until fragrant. Add the cumin, …
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5/5 (2)
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Category Appetizers And Light Bites, Entrées, Snacks
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Heat the oil in a small skillet over medium heat. Add the minced garlic and sauté 2 to 3 minutes until fragrant. Add the cumin, chili powder, and oregano, and sauté 1 minute. Add the black beans and salsa. Stir to combine and smash the beans a little with the back of a wooden spoon. Don't smash them all, you want some texture to remain. Cook, stirring frequently, for 5 to 6 minutes. Add a squeeze of lime juice and stir.
Meanwhile, smash the avocados on a plate or in a bowl. Add a squeeze of lime and dash of salt, to taste, and stir to combine.
Spread 1 tablespoon of avocado on a tortilla. Spoon 1-2 tablespoons of black beans on top of the avocado. Top with a few pickled red onions, chopped cilantro, and diced tomato. Fold the tortilla in half and secure with a toothpick. Place onto the prepared baking sheet. Repeat with the remaining ingredients.

Mini Vegetarian Taco Appetizers Food

MINI CHICKEN TACOS RECIPE BY TASTY

Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole

VEGETARIAN TACOS WITH AVOCADO SAUCE

These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.

MINI VEGETARIAN TACO APPETIZERS

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