Already have an account?
Get back to the
Dinner

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

  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

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.