Mini Vegetarian Taco Appetizers Recipes

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

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 PHYLLO TACOS

Mini Phyllo Tacos image

For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. -Roseann Weston, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 6

Ingredients

1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1-1/4 cups shredded Mexican cheese blend, divided
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Steps:

Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

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

MINI TACO CUPS APPETIZERS

Mini Taco Cups Appetizers image

Found this in a magazine, tried it and liked it! I also liked the fact the magazine had nutritional counts so I wasn't afraid to try the recipe

Provided by kwlabear

Categories < 15 Mins

Time 7m

Yield 48 serving(s)

Number Of Ingredients 5

Ingredients

48 corn tortilla chips, shaped
3/4 cup fat free sour cream
1 1/2 teaspoons taco seasoning
1 (14 ounce) can no-bean chili
1/2 cup cheddar cheese, shredded

Steps:

Heat toaster oven to broil.
In small bowl, combine sour cream and taco seasoning.
Place 1 tsp chili in each taco cup (I used tostitos scoops).
Top with 1/2 tsp cheese.
Place in toaster oven and broil 1-2 minutes.
Top with sour cream.

Nutrition Facts : Calories 15.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.8, Sodium 44.2, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 1.1

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