These baked taco boats are stuffed with a creamed pepper mixture that’s SO flavorful. Any Tex-Mex lover will not want to share.
- 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.
- Then preheat oven to 400°. Remove peppers from bowl and peel. Then remove seeds and chop.
- 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.
- Transfer mixture to a bowl and add crumbled queso fresco (leave some for topping), and crema. Stir together.
- 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.
- Remove boats from the oven and top with avocado, cilantro, and hot sauce. Serve while warm!
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.