Easy Vegan Taco Bake
This easy vegan taco bake recipe takes just 10 minutes to prep!
Servings: 4
Ingredients
- 13 oz tortilla chips
- 1 can of black beans drained
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon paprika see notes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ of a lime juiced
- ½ cup nutritional yeast
- 2 cups of salsa
- sliced lime for serving
Instructions
- In a bowl, add the drained black beans, salt, pepper, paprika, garlic powder, onion powder, cumin, chili powder, and the juice of ½ of a lime
- Stir the 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 (don't skip this!)
Notes
If you don't like spicy things, omit the paprika and use a mild salsa
Use more sturdy tortilla chips for optimal crunchiness after baking
Nutrition
Calories: 599kcal | Carbohydrates: 91g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 453mg | Potassium: 671mg | Fiber: 16g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 4mg