Description
- A flexible, meal-prep-friendly platter of healthy Mexican snack foods, including egg-based taquitos, mini bean tostadas, veggie taco bowls, and roasted corn cups. Great for breakfast, lunch, or easy dinners.
Ingredients
Scale
- 6 small corn tortillas
- 3 eggs
- 1/2 cup cooked black beans
- 1/2 cup cooked pinto beans
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 avocado, sliced
- 1/4 cup shredded cheese (optional)
- 1 small bell pepper, diced
- 2 tbsp chopped red onion
- 1 tbsp chopped cilantro
- 1 tsp cumin
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a baking sheet.
- To make taquitos: Scramble eggs with bell peppers and a pinch of salt. Spoon mixture into tortillas, roll tightly, place seam-side down on sheet. Bake for 15 minutes.
- For bean tostadas: Spread black beans on small tortillas, top with chopped tomato and red onion. Bake for 10 minutes until crispy.
- Roasted corn cups: Sauté corn with cumin and a pinch of salt. Serve in small cups with a lime wedge.
- Assemble veggie taco bowls: Combine pinto beans, tomatoes, avocado, and fresh cilantro in small bowls.
- Divide each component into meal prep containers or serve family-style with fresh lime and toppings.
Notes
- You can swap the tortillas for low-carb versions or use lettuce wraps.
- Add more spice with jalapeños or hot sauce.
- These snacks reheat well and work for any meal of the day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Healthy Meals
- Method: Baking, Sauteing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 container or plate
- Calories: 280
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 85mg