Vegan Taco Salad Cups

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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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Vegan Taco Salad Cups

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

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  • 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.

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