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In the world of culinary creativity, the Mini Veggie & Hummus Taco Boats stand out as a vibrant and health-conscious option that appeals to a wide range of palates. This recipe combines the delightful crunch of fresh vegetables with the rich, creamy goodness of hummus, all nestled within a perfectly shaped tortilla. Whether you’re seeking a light meal, a nutritious snack, or a fun appetizer for gatherings, these taco boats are sure to impress.

Mini Veggie & Hummus Taco Boats

Discover the delightful Mini Veggie & Hummus Taco Boats, a perfect fusion of flavor and nutrition! These bite-sized creations feature a crunchy tortilla filled with a colorful mix of fresh veggies and creamy hummus, making them an ideal light meal, snack, or party appetizer. Packed with vitamins and plant-based protein, they cater to various dietary preferences. Customize with your favorite fillings and enjoy the vibrant taste of wholesome ingredients. Perfect for any occasion!
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Ingredients
  

8 small corn or flour tortillas

1 cup hummus (store-bought or homemade)

1 medium cucumber, diced

1 cup cherry tomatoes, halved

1 bell pepper (red, yellow, or orange), diced

1/2 cup corn kernels (canned or frozen, thawed)

1/4 red onion, finely chopped

1 avocado, diced

1/2 cup shredded carrots

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

Optional toppings: feta cheese, olive oil, or hot sauce

Instructions
 

Prepare the Tortillas:

    - Preheat your oven to 350°F (175°C). Lightly brush each tortilla on both sides with olive oil.

      - Place them in muffin tins to form little boats. Bake for about 8-10 minutes or until they are lightly golden and crispy. Remove from oven and let cool.

        Make the Filling:

          - In a medium bowl, combine diced cucumber, halved cherry tomatoes, diced bell pepper, corn kernels, red onion, diced avocado, shredded carrots, and chopped cilantro.

            - Squeeze lime juice over the mixture, adding salt and pepper to taste. Gently toss everything together until well combined.

              Assemble the Taco Boats:

                - Take the cooled tortilla boats and generously spoon hummus into each one, filling them about halfway.

                  - Pile the veggie mixture on top of the hummus, creating a colorful, vibrant boat.

                    Add Optional Toppings:

                      - If desired, sprinkle some feta cheese on top, drizzle with olive oil, or add a few drops of hot sauce for an extra kick.

                        Serve:

                          - Arrange the mini taco boats on a platter and serve immediately, or chill them for about 30 minutes before serving for a refreshing appetizer.

                            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6