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Baked Taco Salad

  • Author: Fork & Beans
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 3 Taco Salads 1x


  • 3 FlatOut wraps
  • 1 can black beans, rinsed and drained
  • 1/2 c. cooked quinoa (1/4 c. dried quinoa + 1/2 c. water = boil, covered for 10 minutes)
  • 1/2 c. cherry tomatoes, sliced
  • 1/2 c. frozen corn, warmed up in a skillet
  • 1 avocado, cubed
  • 1/4 c. cilantro
  • juice of 1/2 lime
  • drizzle of olive oil
  • 1/4 tsp. sea salt
  • 2 c. kale, chopped

For the dressing:

  • 1/2 c. raw cashews
  • 1/4 c. water
  • juice of 1/2 lime
  • juice of 1 lemon wedge
  • 1 garlic clove
  • 1/4 of jalapeno (include seeds for spicier dressing)
  • pinch of sea salt
  • handful cilantro


  1. Preheat your oven to 375 degrees.
  2. Place a wrap over a bowl and pinch the sides together and hold together with a toothpick. If you need, place a ball of aluminum foil inside the shell to hold the shape. Bake for 5-7 minutes or until the shell is nicely browned. Remove the toothpicks.
  3. Blend the ingredients together (except for the cilantro for the dressing in a high speed blender until smooth. Add the cilantro and roughly blend.
  4. Massage the dressing into the chopped kale.
  5. Add the remainder of the ingredients and mix together until well combined.
  6. Place the salad into the baked shell. Top with freshly made guacamole, dairy free Greek style plain yogurt (a great sour cream substitute), and sliced black olives and fresh jalapenos.