This Healthy Taco Bake is an easy and tasty meal that is perfect for meal prep. A taco casserole filled with shredded chicken, black beans and lots of flavorful spices. Complete this dish by serving it over brown rice or RightRice.
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This Healthy Taco Bake with Shredded Chicken is one of the easiest recipes! Simply throw everything in a bowl, bake and serve. This dish is filled with all the flavors of a traditional taco, but made in one baking dish. I topped the the bake off with Violife Just Like Colby Jack Shreds - one of my favorite dairy free cheeses!
INGREDIENTS in this recipe
- shredded chicken
- black beans (rinsed and drained)
- salsa
- canned full-fat coconut milk
- nutritional yeast
- chili powder
- garlic powder
- dried oregano
- paprika
- cumin
- salt
- olive oil
- cheese of choice - I used Violife Just Like Colby Jack Shreds - one of my favorite dairy free cheeses!
How to make Healthy Taco Bake with Shredded Chicken?
- First, make shredded chicken by following THIS recipe.
- Place all ingredients into a mixing bowl except for the olive oil and cheese. Mix with a large spoon until combined.
- Grease an 8x8 baking dish with olive oil. Place the mixture into the baking dish and sprinkle with cheese.
- First, bake at 350 degrees uncovered for 25 minutes. Second, place foil over the top and bake for another 10 minutes at 350 degrees. Lastly, increase the heat to 400 degrees and bake for 5-10 minutes until slightly browned, but not dry.
- Serve this dish with brown rice or RightRice and top with desired toppings. I used greek yogurt, cilantro and hot sauce. To make this meal completely dairy-free, use dairy-free yogurt or swap the yogurt for avocado.
- If you are meal prepping this dish, keep in an airtight container in the fridge for about 4 days. THIS baking dish can be thrown right into the fridge which is great!
Check out my favorite 8x8 baking dish HERE!
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OTHER HEALTHY LUNCH OR DINNER RECIPES:
- Mediterranean Quinoa Bowls with Tahini Dressing
- Ground Turkey Egg Roll in a Bowl
- Easy Vegetable Pasta Soup
- Creamy Vegan Pasta
Healthy Taco Bake
A simple taco dinner filled with shredded chicken, black beans and lots of flavorful spices!
Ingredients
- 2 ½ cups shredded chicken
- ½ cup black beans (rinsed and drained)
- ⅓ cup salsa
- ¼ cup canned full-fat coconut milk
- ⅛ cup nutritional yeast
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp ground cumin
- ¼ tsp salt
- ½ tbsp olive oil
- ⅓ cup cheese of choice - I used Violife Just Like Colby Jack Shreds - one of my favorite dairy free cheeses!
Instructions
- First, make shredded chicken by following THIS recipe.
- Place all ingredients into a mixing bowl except for the olive oil and cheese. Mix with a large spoon until combined.
- Grease an 8x8 baking dish with olive oil. Place the mixture into the baking dish and sprinkle with cheese.
- First, bake at 350 degrees uncovered for 25 minutes. Second, place foil over the top and bake for another 10 minutes at 350 degrees. Lastly, increase the heat to 400 degrees and bake for 5-10 minutes until slightly browned, but not dry.
- Serve this dish with brown rice or RightRice and top with desired toppings. I used greek yogurt, cilantro and hot sauce. To make this meal completely dairy-free, use dairy-free yogurt or swap the yogurt for avocado.
- If you are meal prepping this dish, keep in an airtight container in the fridge for about 4 days. THIS baking dish can be thrown right into the fridge which is great!
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