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vegan, gluten-free, savory · May 3, 2015

Vegan Taco Salad Cups

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Vegan Taco Salad Cups - FeastingonFruit.com

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.

Vegan Taco Salad Cups - FeastingonFruit.comVegan Taco Salad Cups - FeastingonFruit.com

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.

Vegan Taco Salad Cups - FeastingonFruit.comCheck out this video to find out how to cook these little cups!

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Vegan Taco Salad Cups

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
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Ingredients

Scale
  • 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

  1. Preheat the oven to 375F.
  2. To make the tortilla cups, wrap one tortilla in a damp paper towel.
  3. Microwave on high for 20 seconds.
  4. While it is warm and pliable, press into a muffin pan.
  5. Top with a jar, cup, or dried beans to weigh it down while cooking.
  6. Repeat with the remaining tortillas.
  7. Bake the tortilla cups for 20 minutes at 375F until the edges are slightly brown and hard like a chip.
  8. Let the cups cool for at least 10 minutes before removing from the pan.
  9. Layer in the lettuce, taco filling, and toppings.

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Vegan Taco Salad Cups - FeastingonFruit.com

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In: vegan, gluten-free, savory · Tagged: broccoli, cauliflower, herb, onion, spicy, tortilla, video, veggies, tomato, Cinco de Mayo, corn

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Comments

  1. Melissa @ vegan does it says

    May 4, 2015 at 3:24 pm

    Yum, I love taco salads! These little cups are too cute!

    Reply
    • [email protected] says

      May 4, 2015 at 10:32 pm

      Thank you Melissa! I love cute, no-fork-needed recipes 🙂

      Reply
  2. Kat from curlsnchard.com says

    May 4, 2015 at 8:23 pm

    I love all the ways you use corn tortillas! Those taco salad cups sound really tasty and also like perfect party appetizers 🙂

    Reply
    • [email protected] says

      May 4, 2015 at 10:32 pm

      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!

      Reply
  3. Rebecca @ Strength and Sunshine says

    May 6, 2015 at 3:15 pm

    These are just adorable! There are ALWAYS corn tortillas in my possession <3

    Reply
    • [email protected] says

      May 6, 2015 at 5:07 pm

      They are the ultimate gluten-free tortilla, just can’t beat ’em 🙂

      Reply
  4. Audrey @ Unconventional Baker says

    May 22, 2015 at 9:41 am

    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 🙂

    Reply
    • [email protected] says

      May 22, 2015 at 1:59 pm

      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!

      Reply

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