Crispy Mini Taco

These beauties are perfect for SUPER BOWL Sunday and must have on your charcuterie board. Just whip up a creamy spiced black bean spread and make cheesy corn & spinach filling to make these absolutely delicious. It pairs great with a my Queso Blanco and don’t be afraid to dunk it in.

Crispy Mini Taco

Course: AppetizersCuisine: Mexican


Prep time


Cooking time




  • 1 cup frozen corn, thawed

  • 2 cups spinach, chopped

  • 2 garlic cloves, minced

  • 1 jalapeño, chopped

  • 1 tbsp olive oil

  • 1 tbsp taco seasoning

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • salt to taste

  • 1 1/2 cup shredded pepperjack cheese, divided

  • 1/4 cup fresh cilantro, chopped

  • 12 @missionfoodsus street style flour tortillas

  • 0.5 cup Queso Blanco

  • Whipped Black Beans Mixture
  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 Habanero pepper or jalapeño

  • 2 tbsp lime juice

  • 2 garlic clove

  • 1 tsp ground cumin

  • salt to taste

  • 1 tsp ancho or chipotle chili powder

  • 1/4 cup fresh cilantro, chopped


  • To make the whipped black beans; place the beans, habanero pepper, lime juice, garlic, cumin, chili powder and 2 tbsp water into a food processor and blend until smooth. Taste test and season with salt. Add the cilantro and pulse until finely chopped. Keep aside.
  • In a skillet on medium heat add oil, onion, garlic and jalapeño and cook for 3-4 minutes until onions are translucent.
  • Add spinach, corn, taco seasoning, cilantro, oregano, cumin powder, and chili powder into a skillet. Season with salt and cook for 3-4 minute until spinach is wilted and all the seasoning are incorporated well.
  • Remove from the stove and once it’s cooled add 1 cup of cheese into the corn mixture and keep aside.
  • Spread about 1-2 tsp of the bean mixture starting from the center of the tortilla.
    Next, place veggie mixture onto one half of the tortilla. And top it off with some cheese.
  • Place prepared tortillas on greased skillet and Cook until the bottom of the tortilla is lightly browned and crispy, about 1-2 minutes. Fold tacos in half, gently pressing with a spatula. Cook them for a few minutes on each side.
  • Serve mini tacos with my spicy Queso Blanco!

Leave a Reply