These Layered Taco Salad using Baked Tortilla Bowls are fun to make, work extremely well when catering for a larger crowd, are customizable, and easy to prepare! 

4 medium flour tortillas (, or white corn tortilla for gluten-free option)

3 cups prepared beans (, see notes below)

1 red bell pepper (, thinly sliced)

1 green bell pepper (, thinly sliced)

1 onion (, thinly sliced)

3 cups spinach or lettuce (, finely chopped)

2 medium tomatoes (, finely chopped)

1 cup shredded vegan cheese (, see notes below)

cooking oil

taco salad non-stick molds

avocado or guacamole

salsa (, fresh or prepared)

vegan sour cream

green onions (, finely chopped)

fresh cilantro (, finely chopped)

jalapenos (, jar or fresh finely chopped)

Preheat the oven to 350 degrees.  
Mold the flour (or corn) tortillas into the non-stick taco salad molds. Be sure the tortilla is at room temperature to avoid breaking while molding.
Bake for about 15 minutes until crispy. Let them cool, and remove from the pan. They should hold shape. Repeat depending on how many molds you have. In the meantime, continue to roast the veggies and prep the rest of the ingredients. 
For stove-top - Heat some cooking oil in a non-stick pan. Fry the thinly sliced onions, red bell peppers, and green bell peppers on medium-high heat until they are cooked and start charring. Add some salt to taste. Set aside.
For Oven - Preheat oven to 450 degrees. Toss the onions and bell peppers in some cooking oil, sprinkle with salt,, and spread in a single layer on a parchment lined baking sheet. Bake in oven for 20 minutes, mixing half way through, until they are fully roasted and slightly charred. 
Once all your layers are prepped, start to fill each baked tortilla bowl to preference.
Layer the bottom with warm prepared beans, top with roasted veggies, chopped greens, tomatoes, and vegan shredded cheese. Sprinkle on green onions, cilantro, jalapenos, and/or diced avocado (or guacamole). Top with your favorite salsa and some sour cream and enjoy!