Santa Fe Veggie Chicken Salad in Corn Tortilla Cups


  • 2 c. vegan chicken substitute
  • 2 c. frozen corn
  • 3/4 c. diced red pepper
  • 1/4 c. chopped jalapeño
  • 15 oz. can black beans, drained and rinsed
  • 1/4 c. Italian dressing
  • 1/4 c. chunky salsa
  • 2 Tbsp. fresh lime juice
  • 1 tsp. salt
  • corn tortillas
  • sour sour cream
  • vegan cheese


  1. Mix veggie chicken, corn, black beans, red peppers and jalapeños.
  2. Mix salad dressing, salsa, lime juice and salt and drizzle over veggie chicken mixture. Mix and set aside.
  3. Soften corn tortillas and put into muffin tins. Fill each cup with a wad of aluminum foil to help them keep their shape while baking. Bake at 350 degrees F until lightly browned and crispy when cooled, about 5 – 10 minutes.
  4. Place lettuce in the bottom of each tortilla cup, fill with veggie chicken salad mixture, and top with soy sour cream and vegan cheese.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Mexican Salads

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.