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!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Tried this recipe?Tell me how it was!
