Mini Taco Bites

These mini taco bites make a delicious addition to any appetizer spread. Made with refried beans they are a great meatless option. Make the mini tacos as shown or customize them.

Course Appetizer

Cuisine Mexican & Southwestern

Keyword tacos

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 142kcal

Author Elizabeth Rodriguez

Ingredients

1 (10 ounce) Bag Scoop Shape Tortilla Chips (about 50 whole chips/half a bag)
16 ounces Refried Beans use canned or homemade refried beans
½ cup Shredded Cheddar Jack Cheese finely shredded works best if available
¼ cup Sour Cream
2 medium Tomatoes seeded, flesh removed, and diced small
¼ cup Black Olives sliced or chopped
3-4 tablespoons Green Onions thinly sliced

Instructions

Preheat the oven to 300°F
Arrange the tortilla scoop chips on a large baking sheet. Using a small scoop or spoon add about ½ - ¾ teaspoon of refried beans in each tortilla chip. Leave enough room for the toppings.
Top the refried beans with a pinch of cheese.
Bake the tortilla chips for about 3-5 minutes, or until the cheese is melted.
Finally, top each chip with a dollop of sour cream, a few tomato pieces, black olives, and green onions.
Arrange the mini taco bites on a serving tray, serve and enjoy!

Notes

Stir the refried beans well just before using to loosen them and make them easier to work with.
A small cookie scoop makes dispensing the refried beans a snap.
Purchase the sour cream in a squeezable container for easy dispensing. You can also use a plastic squeeze bottle or add the sour cream to a zip top bag and cut off a small piece of the corner.
The quickest way to garnish the chips is to do it assembly-line style. First, dot each chip with the sour cream, then the tomatoes, and so on.

Nutrition