Mexican Veggie bowls

Mexican Veggie bowls

Deliciously baked Mexican veggie bowls are a perfect bite size appetizer for a birthday party, potluck dinner, game night or simple dinners to name a few. Corn kernels tossed with versatile black beans and spices make a great filling for these mini Phyllo/Fillo shells.This recipe is prepared with store bought Phyllo/Fillo mini shells but you can make these with bread slices. I have shown a step by step recipe below about how to make bread bowls. Save the leftovers of bread slices to make homemade breadcrumbs. What I love about these mini munchies is that they are everyone’s favorite and a crowd pleasing appetizer. To top that these are MADE IN 30 MINUTES!! 

For this recipe I have used store bought corn kernels, washed them of their liquid and used them as a filling. You can even use frozen corn kernels. Black beans can be substituted with black eyed beans (lobia) or whole black beans (sabut Urad lentils). After everything has been tossed start filling up the bowls because if this mixture is left to sit, it will get watery. Finish this appetizer at the last minute 10 minutes before everyone start arriving. Fill them up, bake them till cheese melts, top them with a dollop of sour cream and you are all set to welcome your guests.

Mexican Veggie bowls

My little one is quite a helper around the kitchen and since I was running out of time (sunlight argh!!) I asked him to assist me in filling up these bowls. Had to share the above picture that shows his work – quite impressive right. He even ended up sprinkling cheese on top (below pic). What a fun way to involve kids in the kitchen. Keep watching for more I will be adding other versions of these mini bowls pretty soon. Till then enjoy making these yummy vegetarian snacks!! 

Mexican Veggie bowls

Mexican Veggie bowls
Votes: 8
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Deliciously baked veggie bowls filled with tangy Mexican filling.
Servings Prep Time
12 BOWLS 10 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
12 BOWLS 10 MINUTES
Cook Time
20 MINUTES
Mexican Veggie bowls
Votes: 8
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Deliciously baked veggie bowls filled with tangy Mexican filling.
Servings Prep Time
12 BOWLS 10 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
12 BOWLS 10 MINUTES
Cook Time
20 MINUTES
INGREDIENTS
  • 1 box of Phyllo/Fillo mini shells (or 12 slices of bread)
  • 1 tablespoon Corn Kernels
  • 1 tablespoon Black Beans
  • 1 tablespoon Finely Chopped onion
  • 1 tablespoon Finely chopped tomatoes
  • 2 tablespoon Shredded cheese
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Roasted cumin seeds
  • 1 teaspoon Paprika or Red chili flakes
  • 2 teaspoon Chopped cilantro leaves
  • Salt to taste
CHANGE SERVING SIZE: BOWLS
CHANGE UNITS:
METHOD
BREAD BOWL PREPARATION
  1. Take a bread slice and using a cutter or katoori, cut a circle out of it. Using a rolling pin flatten out the bread circle. Take a muffin pan and press the bread circle firmly inside it.
  2. Bake it at 350 degree F for 10 minutes or until light brown.
  3. They should look exactly like these. Perfectly toasted and crisp.
MEXICAN MIX PREPARATION
  1. Time to prepare our Mexican filling.
  2. In a bowl assemble all the ingredients one by one - leaving out cheese.
  3. Add lemon juice, salt, paprika or red chilies, roasted cumin seeds and 1/2 tablespoon cheese.
  4. Give it a good toss and start filling the cups. Don't let it sit, as it will release liquid and that will make our bread soggy.
FILLING UP THE BOWL
  1. Heat oven at 350 degree F. Using a spoon, generously fill bread cups to the top and sprinkle cheese over it.
  2. Bake it in the oven for 5-7 minutes, till the cheese melts.
PHYLLO BOWLS
  1. In this recipe I have used phyllo/Fillo mini shells to make these Mexican filled bowls.
  2. Start filling up the bowls.
  3. Since these bowls are smaller as compared to bread bowls it will hold up just a teaspoon of a quantity.
  4. Bowls are filled..
  5. Generously top them up with cheese and bake them at 350 degree F for 5-7 minutes.
  6. Perfectly baked bowls and cheese is all gooey and soft.
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24 Responses

  1. Trupti says:

    Hi Ruchi, I loved this recipe and want to make for a potluck, but thinking if i can make it in a flat baking tray instead of the individual cups? Also, I have Puff pastry sheets, can I use that instead of the Fillo shells?Please advise, and thanks for inspiring us !

    • Ruchi says:

      Pleasure is all mine. 🙂
      Yes, you can bake it in a baking tray and substitute phyllo sheets with puff pastry sheets.
      Flatten puff pastry sheets with a rolling pin. Poke holes in the sheets to stop it from puffing up. Transfer it to a baking tray, spread your toppings, sprinkle cheese and bake. When done, cut in squares/triangles and enjoy!!

  2. Kamini Negandhi says:

    Tried veggie mexican bowls..everyone loved it. Thank you for sharing this receipe ans many more…I have tried quite a few of ur receipes like nachos grandeur,minestrone soup too all turned out excellent…thank u very much.

  3. Seema says:

    Ruchi…..I am your big fan…love going through your recipes.

  4. Shilpa says:

    Hi Ruchi,

    Amazing recipe.I wanted to make these and was looking for the fillo shells in the freezer section next to where the puff pastry sheets are kept. I hope I’m looking in the right spot,if not correct me.Also,was wondering if there’s a particular store u bought it from,coz I tried few n failed to get it..Once again thanks for this great recipe.

  5. Jeena says:

    Delicious and yummmm…

  6. Miti says:

    Looks tempting
    Wondering if you tried baking uncooked tortilla ?

  7. Ammy says:

    Are these fillo cups similar to piff pastry ones? As in australia, these sre not available.

    • RK says:

      Thanks for stopping by Ammy!! Filo (phyllo) dough is different from Puff pastry. Filo are thin tissue like sheets of dough that has very little fat.

  8. Bridget says:

    Love your recipe, so well explained. Thanks for putting in so much effort in your recipes. Made 50-60 of these for my friends baby shower and was a lied by the whole group. Everyone raved about it. Thanks be rest assured your name was widely spread by me 🙂 Thanks Bridget.

    • RK says:

      Thank You so much Bridget!! I am glad you found something of your liking and great to hear that your friends liked it too. Thanks for sharing your experience with me. Stay connected and keep visiting back for more 🙂

  9. Renuka says:

    Ek dum mast recipe. Ruchi I like all your recipes and creativity, totally admire your energy to cook and also shoot drool worthy pics. Thanks for sharing.

    • RK says:

      Thank you so much for your sweet comment, Renuka! These bowls are my favorite and they do taste amazing every time! And thanks for stopping by. 🙂

  10. Ketaki says:

    Yummy recipe will try this recipe pretty soon.

  11. Pooja says:

    I have just read ur so many recipes . I liked them n I will try them.

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