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: Mexican4
servings10
minutes30
minutesINGREDIENTS
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
INSTRUCTIONS
- 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!
