In our effort to do more gluten-free vegan dishes, I chose a vegan taco bake dish from buildyourbite.com. It was a relatively easy recipe that also did not use oil which I am also trying to get away from cooking with so often. Outside of the flavor of the dish, squeezing half a lime over it provided just the right amount of acid. I am so glad the recipe called for it. I would definitely bring this to our next vegan potluck. We also ate some broccoli to make sure we got our greens in tonight. Here’s the recipe:
Ingredients
- 1 large bag of tortilla chips (13 oz)
- 1 can of black beans, drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika (see notes)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 of a lime, juiced
- 1/2 cup nutritional yeast
- 2 cups of salsa
- sliced lime, for serving
Directions
- In a bowl, add drained black beans, salt, pepper, paprika, garlic powder, onion powder, cumin, chili powder, and the juice of ½ of a lime
- Stir ingredients until well combined
- Get out a 9 X 13 casserole dish and lay down an even layer of tortilla chips
- Spoon evenly half of the bean mixture over the tortilla chips
- Cover with ¼ cup of nutritional yeast
- Add 1 cup of salsa, spreading out evenly
- Repeat steps of chips, beans, nutritional yeast, and salsa
- Top with remaining tortilla chips, crushed into small pieces
- Bake at 350 degrees for 25-30 minutes, or until browned
- Serve hot with fresh lime juice squeezed on top
- Be sure to reheat any leftovers in the oven for best results
This was such a life-saver tonight as allergies are currently sapping my energy. I am going to have to look into more recipes from buildyourbite.com.
Kristina Hamlett writes to connect, heal, and be a force for change. 