- Prep-time: / Ready In:
- Makes 6 bowls
- Serving size: 1 bowl
- Print/save recipe
While these fun taco salad cups were created with kids in mind, plant-based eaters of all ages will enjoy this hearty, tasty meal. The Tex-Mex-style filling combines chewy quinoa (or any other whole grain you love), nutrient-dense black beans, sweet corn, tangy pico de gallo, and creamy avocado slices to create a succulent Southwestern experience. A squeeze of lime juice and sprinkling of cilantro adds the finishing touch to the drool-worthy flavors. We love the look of serving the salad in edible tortilla bowls, but you can also slice the tortillas into thin strips, bake 8 minutes at 375°F, and then break the strips over the salad for serving. However you choose to eat it, this taco salad recipe will soon become a favorite in your household!
For more kid-friendly vegan recipes, check out these tasty ideas:
By Rachael J. Brown,
Ingredients
- 1 cup dry quinoa, rinsed and drained
- 6 corn tortillas
- 1 15-oz. can black beans, rinsed and drained (1½ cups)
- 2 cups frozen roasted corn kernels, thawed
- 16 oz. fresh pico de gallo
- 2 medium avocados, peeled, seeded, and chopped
- 2 tablespoons lime juice
- ¼ to ½ cup chopped fresh cilantro
- Chili powder, to taste
- Sea salt, to taste
Instructions
- In a medium saucepan combine quinoa and 2 cups water. Bring to boiling; stir and reduce heat. Cover and simmer 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and uncover.
- For tortilla bowls, preheat oven to 375°F. Wrap tortillas in a damp paper towel. Microwave 30 seconds. Nestle each tortilla between four cups of an upside-down muffin pan; repeat with remaining tortillas. Bake 12 minutes.
- In a large bowl combine the next five ingredients (through lime juice); mix well. Stir cilantro into cooled quinoa. Spoon bean mixture and quinoa into tortilla bowls. Sprinkle lightly with chili powder and salt.
Per serving (1 bowl): 436 calories, 65 g carbohydrates, 15 g protein, 15 g total fat, 3.2 g saturated fat, 0 g cholesterol, 480 mg sodium, 16 g fiber, 6.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 4 votes)Delicious & nutritious, and I love the bowls!
What a cute idea for the bowls!
How does it serve 9 when only 6 bowls are made from the 6 tortillas?
That was a mistake, which we've fixed. Thanks for pointing it out to us.
Is there are way to make the tortilla bowls without a microwave? Thanks
Hi Rachel, You can gently warm the tortillas in a pan on the stove to get them soft before shaping them and baking them in the oven. Let us know how it goes!