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Embarking on a culinary adventure that tantalizes the taste buds while promoting health and wellness is a delightful journey. Enter the Spicy Green Chili Veggie Mini Tacos, a vibrant dish bursting with flavors that are sure to excite any palate. These mini tacos are not just a meal; they are an experience, combining the zest of fresh vegetables with the bold kick of green chilies. Whether you're hosting a casual get-together or simply looking for a fun weeknight dinner, these mini tacos offer a versatile and enjoyable option for all.

Green Chili Veggie Mini Tacos

Dive into the world of flavor with Spicy Green Chili Veggie Mini Tacos! These vibrant, bite-sized delights are perfect for sharing, packed with nutritious ingredients like black beans, corn, and fresh veggies. Whether you’re hosting a casual gathering or looking for a fun weeknight dinner, these customizable tacos cater to everyone’s tastes. Don’t forget the creamy avocado crema for the perfect finishing touch. Explore this delicious recipe and enjoy a healthy culinary adventure!
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Ingredients
  

For the Tacos:

12 mini corn tortillas

1 cup black beans, rinsed and drained

1 cup fresh or frozen corn kernels

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 to your spice tolerance)

1 teaspoon ground cumin

1 teaspoon 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 the mixture is smooth and creamy. Taste the crema and adjust the salt or lime juice to your liking. Set the crema aside.

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

      Add Garlic and Vegetables: Stir in the minced garlic, diced red bell pepper, and zucchini. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender and have released their flavors.

        Incorporate Beans and Corn: To the skillet, add the rinsed black beans, corn kernels, chopped green chilies, cumin, smoked paprika, and season with salt and pepper. Stir everything together and continue to cook for another 3-4 minutes to heat through and allow the flavors to meld. Finish the filling with a squeeze of fresh lime juice.

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

            Assemble the Tacos: Take each warm tortilla and spoon a generous amount of the veggie filling onto the center. Drizzle with the prepared avocado crema and garnish with fresh cilantro leaves if desired.

              Serve: Arrange the assembled tacos on a serving platter. For an extra pop of flavor, serve with additional lime wedges and your favorite salsa on the side.

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