Name: Vegan Taco Salad Bowls
Prep time: 15 min
Total time: 25 min
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

Prep-time: 15 minutes / Ready In: 25 minutes
Makes 6 bowls
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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, Jun 20, 2023

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.

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(5 from 3 votes)

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Caroline3 weeks ago

Delicious & nutritious, and I love the bowls!

LynD3 weeks ago

What a cute idea for the bowls!

Suzemagoo2 months ago

How does it serve 9 when only 6 bowls are made from the 6 tortillas?

Liz Turner2 months ago

That was a mistake, which we’ve fixed. Thanks for pointing it out to us.

Rachel Willcox3 months ago

Is there are way to make the tortilla bowls without a microwave? Thanks

Forks Over Knives3 months ago

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!

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about the author

Rachael J. Brown

Rachael J. Brown earned her plant-based nutrition certification and food and sustainability certification from the T. Colin Campbell Center for Nutrition Studies and eCornell. After being diagnosed with high cholesterol in her late 20s, she discovered The China Study and started exploring the science of nutrition. After she ate an oil-free whole-food, plant-based diet for just 17 days, her cholesterol dropped 50 points. That was the beginning of her family’s journey from the standard American diet to a WFPB lifestyle. A licensed practitioner of massage and the pain neutralization technique, Brown is also a certified yoga and Pilates instructor and a spiritual director. She completed the 12-Day McDougall Program and has led corporate mindfulness seminars. She received her Bachelor of Arts in geography from the University of Washington and has been an adjunct professor in nutrition and wellness. For more information follow her on Instagram or visit her website.

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