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Dinner Recipes

Black Bean Mini Taco Salads

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

Serving Size:


Active Time:

20 min.

Total Time:

50 min.


  • 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


  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

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