Tiny Tacos go meatless and they’re just as delicious and have just as much flavor as the meaty version. Veggie Tiny Tacos use refried beans and they taste great if you make your own refried beans. Watch out though, this version is also addictive. I made them this morning for my blog and I ate every one of them! Tiny Tacos would be a perfect appetizer at any party.
Tiny Tacos Veggie Version
1 Recipe Refried Beans
Cheddar Cheese, grated
Salsa (I like to use the Chili’s salsa recipe on my blog)
Preheat oven to 400 degrees. Make refried beans and cool about 5 minutes. Put desired amount of beans in Tostidos Scoops. Place on a cookie sheet. Top each with cheddar cheese. Bake for 5 minutes.
Remove from oven and top each scoop with a little salsa and chopped tomatoes.
1 27 ounce can pinto beans, UNDRAINED -Bush’s beans are good and they are at Publix
1 onion, chopped
2 cloves garlic, chopped
4 tablespoons butter (try and use 1/2 the butter next time)
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
lime wedges for garnish
1/2 cup Monterey jack cheese or cheddar cheese ( I like cheddar better, more flavor and it gives it some color) – CAN OMIT, grated
1. Cook onion, garlic, butter and seasonings over medium heat until onions are wilted. Add beans and liquid. Mash beans while cooking, but leave some shape to them. Cook 10-20 minutes until thickened. Garnish with lime wedges. Top each serving with cheese before serving, if desired.
Tip: Don’t fill the scoops with the beans until just before baking. The scoops get soggy faster using the beans.