Tex-mex taco bites

 Cooking 20 minutes
 Preparation 15 minutes
 6 servings


  • ½ bag Florette vegetable salad kit Salsa Ranch
  • 6 small tortilla breads, cut in half
  • 250 mL (1 cup) black beans
  • 125 mL (½ cup) grated cheddar cheese
  • 1 tomato cut into small cubes
  • 1 green onion, chopped


  1. Preheat the oven to 300 ° F (150 ° C).
  2. Heat the tortilla breads for 15 seconds in the microwave (to soften).
  3. Cut the tortilla breads in half.
  4. Fold each half into a muffin pan so that they take the shape of mini bowls.
  5. Bake for about 5 minutes. (check them so that they do not burn).
  6. Meanwhile, heat in a pan: dressing (included in bag), beans, vegetable salad mix. Do so until the beans are warm, and the vegetables have softened.
  7. Take the mini bowls out of the oven and place in each of them the vegetable/beans mixture.
  8. Garnish with tomatoes, BBQ corn topping (included in the bag), grated cheddar and green onion.

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