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Mini vegan taco salads on a white platter

Vegan Mini Taco Salads

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  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 20 min.
  • Total Time: 30 min.
  • Yield: 24 Mini Salads 1x
  • Category: Appetizer, Entree
  • Method: Bake, Sauté
  • Cuisine: American
  • Diet: Vegan

Description

A healthy vegan appetizer or entree that’s easy to make! These mini taco salads include tempeh, black beans, lettuce, and so much more.

Ingredients

Scale
  • 24 Small Flour Tortillas
  • 2 tsp Olive Oil
  • 1  Small Jalapeño (Diced)
  • 1 Medium Red onion (Diced Small, 1/4 Reserved for Garnish)
  • 1 8oz Package Tempeh (Crumbled)
  • 1 15 oz Can Black Beans (Drained and Rinsed)
  • 1 Tbsp Taco Seasoning
  • 1 Cup Romaine heart (Chopped Small)
  • 1 Small Tomato (Diced)
  • 1/4 Cup Vegan Sour Cream
  • 1/4 Cup Vegan Parmesan (Optional)
  • 1 Avocado (Diced)
  • 1/4 Cup Packed Fresh Cilantro Leaves (Garnish)

Instructions

  1. Preheat the oven to 400℉. 
  2. Place tortillas into a cupcake pan forming them into cups. Bake for 15-20 minutes or until firm and golden brown. 
  3. While the cups bake, prepare the produce as directed above.
  4. In a large skillet over medium heat, add the oil, jalapeño, onion and tempeh. Sauté, stirring occasionally until the tempeh is golden brown. Approx. 5 minutes. Add black beans and taco seasoning and stir to combine. Allow to sauté for 2 more minutes to heat the beans. Remove from heat and set aside. 
  5. Once the cups have finished baking assemble the taco salad cups. Add romaine lettuce and tempeh and black bean sauté to each cup. Top them with tomato, avocado, diced onion, sour cream, Parmesan and cilantro. Enjoy!

Equipment

Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Taco Salad, Mini Taco Salad Recipe, Healthy Taco Salad

Find it online: https://www.meatlessmakeovers.com/vegan-mini-taco-salads/