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Taco bowls have rapidly gained popularity as a versatile and fun dish that can cater to a wide range of tastes and dietary preferences. Whether you're hosting a casual gathering, looking for a quick snack, or seeking a satisfying weeknight dinner, taco bowls can be customized to suit any occasion. Among the many variations, mini sweet corn taco bowls stand out for their vibrant flavors and healthy ingredients, making them an enticing option for anyone looking to indulge without the guilt.

Mini Sweet Corn Taco Bowls

Discover the joy of making mini sweet corn taco bowls, a fun and versatile dish perfect for any occasion! With vibrant sweet corn, hearty black beans, and creamy avocado, each bite is packed with flavor and nutrition. These taco bowls are easy to customize, making them great for gatherings or a quick weeknight dinner. Learn how to create crispy tortilla bowls and assemble a delicious filling, ensuring a delightful culinary experience for you and your guests!
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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 tsp ground cumin

1 tsp chili powder

½ tsp garlic powder

½ tsp smoked paprika

Salt and pepper, to taste

6 mini corn tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Sour cream or Greek yogurt (optional)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s properly heated for baking the tortilla bowls.

    Prepare the Taco Filling: In a medium-sized mixing bowl, combine the sweet corn, rinsed black beans, halved cherry tomatoes, diced avocado, and finely chopped red onion. Add in the ground cumin, chili powder, garlic powder, smoked paprika, and season generously with salt and pepper. Mix all the ingredients together gently to avoid mashing the avocado, then set the mixture aside to let the flavors meld.

      Make the Tortilla Bowls: Take each mini corn tortilla and gently press them into a muffin tin to form bowl shapes. Ensure they are shaped well for holding the filling. Bake the tortillas in the preheated oven for about 8-10 minutes, or until they are crispy and golden brown. Keep an eye on them to prevent burning.

        Assemble the Taco Bowls: Carefully remove the crispy tortilla bowls from the muffin tin. Begin filling each bowl generously with the sweet corn and bean mixture. Once filled, sprinkle a good amount of shredded cheddar cheese atop each bowl.

          Melt the Cheese (Optional): For an extra delicious touch, place the filled taco bowls back in the oven for an additional 2-3 minutes, just until the cheese melts and becomes bubbly.

            Garnish and Serve: After removing the bowls from the oven, garnish each one with a sprinkle of fresh cilantro for a vibrant touch. Serve with lime wedges on the side for an added zing. If desired, add a dollop of sour cream or Greek yogurt for a creamy finish!

              Enjoy: These Mini Sweet Corn Taco Bowls are perfect for a fun appetizer or a shareable main dish. Serve warm and enjoy the delightful flavors and textures!

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