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

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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.

Meatless Mondays: Sweet Potato Quinoa & Enchilada Bake

I have been holding onto this recipe from shelikesfood.com for a few weeks. I have never cooked with enchilada sauce so I was excited to try. I also have been a little rice and potato heavy so getting back to eating more quinoa seemed like a good idea. I definitely took longer than the prep time indicated but I dice vegetables slowly.

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Diced veggies: red and green peppers, onions and zucchini
Maker:0x4c,Date:2017-11-28,Ver:4,Lens:Kan03,Act:Lar01,E-Y
Sweet potatoes ready to bake with a little salt, pepper and olive oil
Maker:0x4c,Date:2017-11-28,Ver:4,Lens:Kan03,Act:Lar01,E-Y
All veggies with salt, pepper and olive oil ready to bake together
Maker:0x4c,Date:2017-11-28,Ver:4,Lens:Kan03,Act:Lar01,E-Y
All veggies with quinoa, black bean, corn and spices sprinkled with vegan cheese

INGREDIENTS

  • 1/2 cup dried quinoa
  • 4 cup cubed sweet potato, about 2 large ones
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 zucchini, diced
  • 1/2 red onion, diced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup grated cheese, divided (I used vegan cheese)
  • 2 1/2 cups enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons olive oil, divided
  • 1 1/2 teaspoon salt, divided
  • Black pepper
  • Optional garnishes: cilantro, red onion, tomato, avocado, jalapeno

INSTRUCTIONS

  1. Rinse quinoa and place it in a small pot with 1 cup of water.  Bring to a simmer and cook until water is absorbed and quinoa is cooked through, about 15 minutes.  Set aside.
  2. Pre-heat oven to 375 degrees F.  On a large baking sheet, toss together the cubed sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Bake sweet potato for 20 minutes.
  3. While sweet potato is baking, add all the diced bell peppers, zucchini and onion to a bowl and toss with 1 teaspoon olive oil and a pinch of salt and pepper.
  4. Add the vegetables to the sweet potatoes, stir and make sure they’re in an even layer.  Place back into the oven 10 minutes.
  5. Increase the oven temperature to 400 degrees F.  Place the sweet potatoes and veggies into a large baking dish and stir in the cooked quinoa, black beans, corn, 3/4 cup of the cheese, enchilada sauce, spices, 1 teaspoon salt and 1/2 teaspoon pepper.  Top with the remaining 1/4 of the cheese and place back in the oven until heated through and cheese is melted, 10-15 minutes.
Maker:0x4c,Date:2017-11-28,Ver:4,Lens:Kan03,Act:Lar01,E-Y
All done! I let it bake for 15 minutes instead of 10 minutes.

Hubby and I loved it! We chose to garnish it with avocado. It blended together well and it came out light.  While we were eating it, I thought it would be interesting to add mushrooms, too. I definitely look forward to making it again.