Like many others, I often troll Pinterest for new recipes.  In that search, I often stumble upon a delicious looking picture with no link to a recipe.  ANNOYING RIGHT?!  I saw a similar taco bowl, clicked it, no real recipe link. WHY?!  I decided, these cannot be too hard to improvise, something I would have to do anyway since the originals appeared to have beef, and went for it.  ( Below is the serving size for us PhillyVegans.  As a side note, Vinny eats way more than me, I ate 5 while he ate 11, so the serving size may vary.)

Mini Taco Bowls 
Serves 2; 16 mini bowls

Ingredients
4 Whole Wheat Tortilla Shells cut
16 ounce Refried Beans (I used Trader Joe’s Refried Beans – Fat-free Traditional Style)
1/2 package Beyond Meat Lightly Seasoned Strips shredded
2 slices Daiya Cheddar Slice cut into 1 inch strips

Topping Ingredients
1/2 Avocado
Salsa
Toffuti Better than Sour Cream
Spinach or Lettuce chopped

Directions

1. Preheat oven to 375 degrees.
2. Cut tortilla shells into small 3-inch circles.  I used the top of a mason jar and knife for reference.  A cup can also be used.
3. In small sauce pan cook Beyond Meat chicken strips.
4. Place tortilla circles in cupcake pans.
5. Add about a tablespoon of refried beans (no need to heat up) and a bit of shredded chicken. (Use personal preference)
6. Bake for 10 minutes.
7. Add Daiya cheese.
8. Bake for 5 additional minutes or until cheese melts.
9. Add toppings
10. Enjoy!