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.
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
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Deliciously baked veggie bowls filled with tangy Mexican filling.