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In recent years, the trend of mini food has taken social gatherings by storm. From bite-sized appetizers to petite desserts, mini dishes have a unique charm that resonates with guests of all ages. Mini Sweet Corn Taco Bowls are a perfect example of this culinary trend, combining the fun of handheld food with the delightful flavors of a traditional taco. These vibrant and shareable bowls are not only visually appealing but also offer a healthy option for those seeking to impress their friends and family at gatherings.

Mini Sweet Corn Taco Bowls

Discover the irresistible charm of Mini Sweet Corn Taco Bowls! Perfect for parties or family meals, these colorful bowls combine the fun of handheld food with the delicious flavors of traditional tacos. They're versatile and customizable, catering to various dietary preferences while delivering a healthy option packed with sweet corn, black beans, and fresh veggies. Easy to make and full of flavor, they invite creativity and sharing at any gathering. Enjoy a communal dining experience that’s sure to impress!
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Ingredients
  

1 cup sweet corn kernels (fresh or frozen)

1 can (15 oz) black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 ripe avocado, diced

1 small red onion, finely chopped

1 cup shredded cheddar cheese (or a dairy-free alternative)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon smoked paprika

Salt and pepper, to taste

6 mini corn tortillas

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Sour cream or Greek yogurt (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the tortilla bowls.

    Prepare the Taco Filling: In a medium mixing bowl, combine the sweet corn kernels, rinsed black beans, halved cherry tomatoes, diced avocado, and finely chopped red onion. Add in the cumin, chili powder, garlic powder, smoked paprika, and season with salt and pepper. Stir everything together gently until well mixed, then set aside to let the flavors meld.

      Shape the Tortilla Bowls: Take each mini corn tortilla and gently press it into the cups of a muffin tin, creating a bowl shape. Ensure they fit snugly. Place the muffin tin in the preheated oven and bake for 8-10 minutes, or until the tortillas become crisp and golden brown.

        Fill the Bowls: Once the tortilla bowls are baked to perfection, carefully take them out of the muffin tin. Spoon the sweet corn and bean mixture into each tortilla bowl, filling them generously. Sprinkle a layer of shredded cheddar cheese on top of each filled bowl.

          Melt the Cheese (Optional): If you desire extra melty goodness, place the filled tortilla bowls back into the oven for an additional 2-3 minutes, just until the cheese is fully melted and starts to bubble.

            Garnish and Serve: Carefully remove the taco bowls from the oven. Garnish each bowl with freshly chopped cilantro for a burst of color and flavor. Serve immediately with lime wedges on the side for squeezing. For an extra creamy touch, offer a dollop of sour cream or Greek yogurt on top.

              Enjoy: These Mini Sweet Corn Taco Bowls are served warm, making them a delightful appetizer or a fun main dish perfect for sharing with family and friends!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6