Mini Sweet Corn Taco Bowls

In recent years, the trend of mini-sized foods has captivated diners, providing a playful twist on traditional dishes. Mini taco bowls are particularly appealing as they offer a fun and interactive dining experience. Guests can customize their bowls to their liking, making it easy to cater to various dietary preferences—be it vegan, vegetarian, or meat-lover friendly. This element of personalization not only enhances the dining experience but also allows for creative expression in the kitchen. Perfectly portioned, these mini bowls are ideal for serving at gatherings, allowing guests to sample a variety of flavors without overindulging.

Discover the joy of cooking with these delightful mini sweet corn taco bowls! Perfect for any gathering or quick weeknight meal, these customizable bowls combine sweet corn, hearty black beans, and fresh vegetables for a nutritious twist on a modern favorite. With the option to personalize ingredients, everyone can enjoy their ideal flavor profile. Easy to make and full of vibrant colors, these mini taco bowls are a fun way to serve up a healthy and delicious dish that satisfies all tastes.

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Ingredients

1 cup sweet corn kernels (fresh or canned)

1 cup black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup red onion, finely chopped

1/2 cup chopped fresh cilantro

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

Juice of 1 lime

10 mini taco shells (store-bought or homemade)

Optional toppings: sour cream, shredded cheese, jalapeños, lime wedges

Instructions

Prepare the Corn Mixture: In a mixing bowl, combine the sweet corn, black beans, cherry tomatoes, avocado, red onion, and cilantro.

Season the Mixture: Sprinkle in the ground cumin, chili powder, salt, and pepper. Drizzle the lime juice over the mixture and toss gently until well combined.

Assemble Taco Bowls: If using store-bought mini taco shells, arrange them on a serving platter. If making homemade mini shells, preheat the oven to 350°F (175°C). Press small tortilla circles into muffin tins and bake until slightly golden (about 8-10 minutes).

Fill the Taco Shells: Use a spoon to carefully fill each mini taco shell with the corn mixture, ensuring an even distribution among all shells.

Add Toppings: Add any optional toppings like sour cream, shredded cheese, and jalapeños as desired.

Serve and Enjoy: Serve immediately with lime wedges on the side for an extra zing!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 10 mini taco bowls