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.

Meatless Mondays: Black Bean Taco Salad

I decided to make a salad tonight. Since the misconception from many people is that vegans only eat salad, I have shied away from posting one. However, I found a recipe for one that is hearty, colorful and sure to fill anyone up. I even made the dressing–Creamy Cumin Ranch Dressing! Both recipes come from Jenn S. at veggieinspired.com.

Ingredients
Black Beans
Crunchy Roasted Chickpeas
  • 1 15 oz can chickpeas (rinsed, drained and dried really well) (or 1.5 cups cooked chickpeas)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 20171127_184417
    Chickpeas tossed with spices–ready to be roasted!
Salad
  • 1 head green leaf lettuce (chopped) (romaine would be great too)
  • 1-2 chopped tomatoes
  • 1 red bell pepper (diced)
  • 1 avocado (diced)
  • 1 cup fresh corn kernels
Instructions
  1. Preheat oven to 400 degrees F.
  2. Toss chickpeas with the chili powder, cumin, salt and cinnamon.
  3. Place chickpeas on a baking sheet in one even layer and bake for 20-30 minutes, shaking them around 1/2 way through. Chickpeas should be slightly crunchy…they will continue to crisp up as they cool. Set aside.
  4. Toss the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally until warmed through, about 5-6 minutes.
  5. To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with the Creamy Cumin Ranch Dressing.
Creamy Cumin Ranch Dressing:
Ingredients
Instructions
  1. Blend all ingredients in a high speed blender until smooth. Add additional water by the tablespoon if needed to thin.
  2. Enjoy!

Hubby says we should have it every night! The roasted chickpeas, avocado and black beans along with the dressing made this meal as filling as promised. This is the last Meatless Monday I will be doing as part of #bloglikecrazy. Challenging myself to try a new vegan recipe each week has made me push myself. It’s so easy to get stuck in a rut with 4 or 5 of your favorites and take-out but this has opened my world up. I will definitely be posting new recipes in the future.