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If you’ve ever ordered a taco salad and wondered how they make that crispy, edible bowl, the secret is simple: bake it yourself. These tortilla bowls take less than 30 minutes, use just a few pantry staples, and are perfect for filling with your favorite plant-based taco toppings.
Why You’ll Love This Recipe
- Beginner-friendly: No special skills needed.
- Customizable size: Works with small or large tortillas. Try ramekins for smaller tortillas.
- Perfect for meal prep: Make ahead and fill when ready to serve.
- Plant-based friendly: Be sure to choose vegan tortillas.
Ingredients
This is a brief overview of the ingredients used in this recipe, followed by substitution ideas. Read the recipe card for measurements.
Substitutions
Equipment
I use these like cakelet pans. They measure 6 inches across, and the large tortillas fit perfectly.
How to Make Taco Salad Bowls
Prep Tips
Prep the tortillas
Brush each tortilla lightly with oil on both sides. Sprinkle with salt and pepper.
Shape the bowls
Press each tortilla into an oven-safe bowl or small cakelet pan (about 6 inches across). The tortilla will fold naturally around the sides; just gently press to shape.
Bake the bowls
Preheat your oven to 375°F (190°C). Bake the tortillas in their pans for 10 minutes. You can use bigger pans if you don’t want the edges as curly/wavy, but I like the look.
Crisp the bottoms
Remove from the oven, carefully take the tortilla bowls out of their pans, and place them on a baking sheet. Bake for another 5 minutes to crisp the bottom.
Cool completely
Let the bowls cool for 15–20 minutes. They’ll crisp up even more as they cool.
Tips for Making Taco Salad Bowls
How to Fill Taco Salad Bowls
These crispy bowls are just the start. What you put inside is where the fun begins. Here are some plant-based ideas:
- Protein – Black beans, pinto beans, lentil taco “meat”
- Grains – Rice, quinoa, farro (I don’t usually use a grain, I prefer more salad)
- Veggies – Shredded lettuce, chopped tomatoes, corn, avocado, olives, tomatoes
- Sauces – Salsa, guacamole, vegan sour cream, creamy cilantro dressing
Below is the taco salad I like to use, complete with a salsa dressing from Pipercooks. It fits in a plant-based diet, being vegetarian, but can easily be made vegan as necessary.
Storage
Let the taco salad bowls cool completely before storing. Place them in a single layer in an airtight container, or stack them with parchment paper between each one to prevent sticking. Store at room temperature for up to 3 days. Avoid refrigeration, as moisture will soften them.
Can I make taco salad bowls ahead of time?
Yes. Let them cool fully, store in an airtight container or with parchment between each bowl at room temperature for up to 3 days.
Frequently asked questions
Yes, you can skip the oil, but the bowls won’t get quite as golden or crisp. You can lightly mist them with water before baking to help them hold their shape
Flour tortillas give the most even shape and crisp texture. Whole wheat flour tortillas also work, and they tend to be a bit denser. This is what I use.
Taco Salad Bowl Recipe
Equipment
Ingredients
- 2 large flour tortillas
- 2 teaspoons neutral oil
- Salt and pepper to taste
Instructions
- Brush both sides of the tortillas with oil. Sprinkle with salt and pepper.
- Press tortillas into oven-safe bowls or cakelet pans.
- Bake at 375°F (190°C) for 10 minutes.
- Remove from pans and place upside down on a baking sheet. Bake 5 more minutes.
- Cool completely before filling.
Notes
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