Black Bean Mini Taco Salads

Edible tortilla bowls ensure this spin on tacos has satisfying crunch in every bite.

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

1. 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.
2. 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