Posted on

Meatless Mondays: Easy Vegan Taco Bake

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

IMG_20180430_201605 (1).jpg

Directions

  1. 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
  2. Stir ingredients until well combined
  3. Get out a 9 X 13 casserole dish and lay down an even layer of tortilla chips
  4. Spoon evenly half of the bean mixture over the tortilla chips
  5. Cover with ¼ cup of nutritional yeast
  6. Add 1 cup of salsa, spreading out evenly
  7. Repeat steps of chips, beans, nutritional yeast, and salsa
  8. Top with remaining tortilla chips, crushed into small pieces
  9. Bake at 350 degrees for 25-30 minutes, or until browned
  10. Serve hot with fresh lime juice squeezed on top
  11. 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.

Leave a Reply