Creamed Pepper Taco Boats

Serves:
12 boats
Prep Time:
Cook Time:
Total Time:

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Creamed Pepper Taco Boats: These baked taco boats are stuffed with a creamed pepper mixture that’s SO flavorful. Any Tex-Mex lover will not want to share. | macheesmo.com
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These baked taco boats are stuffed with a creamed pepper mixture that’s SO flavorful. Any Tex-Mex lover will not want to share.

Ingredients

12 Old El Paso® Mini Taco Boats
4 pasilla/poblano peppers, roasted
½ red onion, chopped
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon chili powder
Pinch of salt and pepper
1 (15 oz.) can black beans, rinsed
1 cup queso fresco, crumbled
¼ cup crema
Avocado
Fresh cilantro
Hot sauce

Directions

  1. Preheat broiler in your oven. Lay out peppers on a baking sheet and broil for 6-8 minutes, turning a few times, until peppers are very blistered and black. Then move peppers to a bowl and cover with foil or plastic wrap to let steam for five minutes.
  2. Then preheat oven to 400°. Remove peppers from bowl and peel. Then remove seeds and chop.
  3. In a large skillet over medium heat, add olive oil and onion. Cook for a few minutes to soften onion, then add cumin seeds, chili powder, and a pinch of salt and pepper. Then add drained and rinsed black beans, and roasted chopped peppers. Cook for a few minutes.
  4. Transfer mixture to a bowl and add crumbled queso fresco (leave some for topping), and crema. Stir together.
  5. Lay out taco boats on a baking sheet and scoop in creamed pepper mixture. Fill the boats up to the rim. Bake at 400° F. for about 8 minutes until the filling is bubbling and the boats are crispy.
  6. Remove boats from the oven and top with avocado, cilantro, and hot sauce. Serve while warm!

TIPS:

Feel free to make this filling your own by adding sweet corn or other tex-mex ingredients.

If you want a spicier filling, add two jalapenos or two serrano peppers to the baking sheet while you broil the peppers.