Vegetarian Taco Boats

Recipe: Vegetarian Taco Boats

Vegetarian Taco Boats are easy to make, delicious and excellent as a meal for Taco Nights or as appetizer or starter option for any get together parties. What I like about this recipe is that it comes together in a matter of few minutes as the boat shells are ready. Make the filling with canned beans and corn and ready salsa or homemade one.

Memories

I had first shared this recipe with the group FoodieMonday/Bloghop. The theme was Mexican Food. At that time I was in Montreal visiting my son. Hubby and I went to the local supermarket Metro to buy some tortilla. The plan was to make enchiladas. I put a packet of tortilla in the cart. As I walked down the aisle, looking for black beans, I came across these interesting boat shaped soft tacos. Immediately picked them up and then and there the plan changed.

I was very excited to try out a new ingredient. Coming from Mombasa, these boats were a novelty to me. Whenever I want to make Mexican dishes, I have to make the tortilla at home. So you can gauge my excitement. For 3 of us the pack of 12 boats was a filling meal.

Subsequent trips to Montreal and taco boats featured on our menu.

Fast Forward

I simply love these El Paso Boats. I prepare them often as a starter option whenever hubby and I have guests over. It allows me to prepare the filling a day ahead to save time. Also, I prefer to bake the empty boats for a bit to make them a bit more crispy and sturdy.

Amy a member of Sunday Funday suggested we share dips, wings, chex mix, finger foods, appetizers, etc for the NFL Football Season which starts today. Hubby and I are not football fans except the World Cup one and that too Soccer. However, I love watching the Twenty20 and World Cup Cricket.  However, I didn’t want to miss the opportunity to share this Vegetarian Taco Boat recipe. Am sure my football fan niece and nephew will find this recipe useful.

Updating this recipe with better photos. I had first posted it on 11/07/2016. Updated on 10/09/2023

What Is Mexican Cuisine?

Taco Boats – I have ready made ones. The only brand I have seen so far are the Old El Paso ones.

Beans – either red or black cooked beans. Can use canned ones too. If you dried beans then you will have to soak them in warm water for at least 6-8 hours before cooking them. Using a pressure cooker is a good idea.

Sweet Corn – use frozen, canned or fresh. Frozen and fresh need to be boiled before adding to the filling.

Onion – peeled and finely chopped. Can use red, white or yellow one.

Bell Pepper – add some diced. I have not used as hubby is allergic to them.

Mushrooms – I added them as we like them. This is an optional ingredient. If not using mushrooms replace them with another vegetable or more of corn/beans.

Olives – use sliced ones either green, black or red ones.

Olive Oil – required for preparing the filling.

Cumin Powder – jeera powder.

Chipotle Pepper – or red chilli powder. Can use  paprika.

Salsa – ready made tomato salsa or homemade. Need the cooked version which is actually called Salsa Roja to add to the filling and to serve on the side.

Salt – add according to your taste.

Cheese – use cheddar, Monterey Jack or the Mex Tex mix.

Fresh Cilantro – also known as fresh coriander. Finely chopped.

Sour Cream – for serving. Can also use guacamole.

VEGETARIAN TACO BOATS

mayurisjikoni

Vegetarian Taco Boats are easy to make, delicious and excellent as a meal for Taco Nights or as appetizer or starter option for any get together parties. What I like about this recipe is that it comes together in a matter of few minutes as the boat shells are ready. Make the filling with canned beans and corn and ready salsa or homemade one.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Meal, Snack, Starter

Cuisine TexMex

Servings 12

Ingredients

  

• 12 ready made mini taco boats
• 1½ cups black or red beans cooked
• 1 cups sweet corn cooked
• ½ cup mushrooms chopped
• ½ cup onion chopped
• ½ cup bell pepper diced
• ¼ cup olives sliced
• ⅓ cup tomato salsa
• 1 tsp chipotle powder
• 1 tsp cumIn powder
• 1 tsp salt
• 1 tbsp oil
• ¼ cup fresh cilantro/coriander chopped
• ½ cup cheese grated
• ½ cup sour cream
• ½ cup salsa or gucamole

Instructions

 

PREPARATION OF THE TACO BOATS

• Preheat the oven to 175ºC.
• Arrange the boats on a baking sheet or tray.
• Bake them for 10 minutes or till they appear golden brown.
• Remove them from the oven. Cool the boats on a wire rack.
• Store them in an airtight container if you are not using them immediately.

PREPARATION OF THE FILLING

• Heat oil in a wide pan over medium low heat.
• When it is hot, add chopped onion and bell pepper if using any.
• Stir fry them for 1-2 minutes.
• Add the chopped mushrooms.
• Stir fry for 1-2 minutes.
• Add beans, corn, olives, cumin, chipotle powders and salt. Mix well.
• Add ⅓ cup tomato salsa.
• Cook the mixture for 2-3 minutes. The mixture should not be runny.
• Add  cilantro and mix well.

BAKE THE TACO BOATS

• Preheat the oven to 180°C.
• Arrange  the mini boats on a baking tray.
• Fill the boats with the prepared filling.
• Add grated cheese on top.
• Bake the boats for 7-10 minutes or till the cheese melts.
• Serve the boats with sour cream, tomato salsa and/or guacamole on the side.

Notes

• Add filling ingredients of your choice.
• You can use ready made salsa sauce if you like.
• For softer taco boats don't bake them without the filling. However, they are easier
• to hold without making any mess especially if served as finger food.
• Prepare the filling a day ahead and store in a container in the fridge.
• Can make the boats crispy a day ahead. Store them in an airtight container.

Keyword how to make taco boats, mini taco boats, vegetarian taco boats

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A Little Request:

• If you do try this recipe then please either
• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
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• or tag me on Twitter as #Mayuri1962