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Vegetarian Mini Taco Bowls

Mini Tortilla Chip Bowls Filled with Quorn Grounds, black beans, salsa, queso, avocado, and cilantro arranged on a board with game day napkins placed around it.

These fun and festive Vegetarian Mini Taco Bowls made with Quorn Meatless Grounds are a snap to make for a game day crowd.

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds


Excellent source of protein



  • 1 pkg (12 oz) Refrigerated Quorn Meatless Grounds
  • 2/3 cup salsa
  • 2/3 cup queso dip
  • 2 tbsp olive oil
  • 1 cup canned black beans, drained and rinsed
  • 1/2 cup frozen corn, thawed
  • 2 tsp taco seasoning
  • 1/2 bag (10 oz) mini tortilla chip bowls
  • 1 ripe avocado, halved, pitted, peeled and diced
  • 2 tbsp finely chopped fresh cilantro


  1. Heat oil in skillet set over medium heat; cook Quorn Meatless Grounds, black beans, corn and taco seasoning for 5 to 8 minutes or until grounds start to brown and mixture is heated through.
  2. Spoon mixture into mini tortilla bowls. Top with avocado, salsa, queso dip and cilantro.

Tips: We used Fresh Cravings Salsa and Fresh Cravings Kickin’ Queso cashew dip in this recipe. You can also serve this recipe as a layered dip with tortilla chips.

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