Black Bean Mini Taco Salads
Edible tortilla bowls ensure this spin on tacos has satisfying crunch in every bite.
Serving Size:
4
Active Time:
20 min.
Total Time:
50 min.
Ingredients
- 8 (6”) fajita-size flour tortillas
- 1 (15.5 oz.) can black beans, rinsed, drained
- 1 cup cherry tomatoes, quartered
- ⅔ cup salsa
- ½ cup sliced red onion
- 2 Tbs. chopped cilantro + extra
- 1 cup shredded vegan pepper jack cheese
Instructions
- Heat oven to 350°F. Coat 8 muffin cups with cooking spray. Fit 1 tortilla into each muffin cup, folding as needed. Bake until lightly browned, 10–12 min.; let cool.
- In bowl, combine beans, tomatoes, salsa, red onion and 2 Tbs. chopped cilantro. Dividing evenly, fill tortilla cups with shredded cheese (about 1 Tbs. per cup), then bean mixture. Top with cilantro leaves. Serve immediately
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