I don’t usually post on Sundays, but I REALLY wanted to share this recipe in time for Cinco de Mayo! So it’s Tres de Mayo, and I am excited to share these mini cups of Cinco de Mayo flavor with you just in time.
It might be last minute, but these Vegan Taco Salad Cups are worth a quick trip to the grocery store, a basket full of veggies, herbs, and spices, and 30 minutes in the kitchen.
With crunchy homemade corn cups, romaine lettuce, cruciferous ‘meat’, toppings, and a sprig of cilantro, these little cups are an abundance of flavorful veggies all in a one hand-held package.
Check out this video to find out how to cook these little cups!
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Ingredients
- 8 corn tortillas
- 1 batch of my Cruciferous Taco Filling
- 2 cups romaine lettuce (chopped)
- Toppings such as onion (corn, salsa, black beans, tomatoes, cilantro, avocado, etc.)
- Optional: a squeeze of lime
Instructions
- Preheat the oven to 375F.
- To make the tortilla cups, wrap one tortilla in a damp paper towel.
- Microwave on high for 20 seconds.
- While it is warm and pliable, press into a muffin pan.
- Top with a jar, cup, or dried beans to weigh it down while cooking.
- Repeat with the remaining tortillas.
- Bake the tortilla cups for 20 minutes at 375F until the edges are slightly brown and hard like a chip.
- Let the cups cool for at least 10 minutes before removing from the pan.
- Layer in the lettuce, taco filling, and toppings.
Yum, I love taco salads! These little cups are too cute!
Thank you Melissa! I love cute, no-fork-needed recipes 🙂
I love all the ways you use corn tortillas! Those taco salad cups sound really tasty and also like perfect party appetizers 🙂
Yes very appetizer-esque…which is unusual for me, but fun! Corn tortillas are just kind of my jam right now 😀 They’re cheap, versatile, and naturally gluten free!
These are just adorable! There are ALWAYS corn tortillas in my possession <3
They are the ultimate gluten-free tortilla, just can’t beat ’em 🙂
Ok, can you tell I’m catching up on all your posts by now? 🙂 I can’t believe what yumminess you’ve been coming up with. I have happy news too — I’ve been able to eat corn recently! I’m so excited — I’ve been corn-free for almost three years now so you can imagine how awesome it is to have it back on the menu 🙂
Hehe yes I can tell, and you’re so sweet to do so even though you’re traveling <3 I'm so happy to hear about the corn, that opens up so many meal and baking possibilities! I imagine it tastes better than ever before after 3 years of no corn, too!