clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Taco Salad Cups

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


  • 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


  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.