soy crumble and black bean taco casserole

June 2, 2015 by Angie

I haven’t cooked anything new in way too long. I saw this recipe for a one-pot taco casserole in an email I got from My Fitness Pal. I changed it up a little to make it vegetarian and eliminate the need for a packet of taco seasoning. Robbie and I both really liked it and, while it took two pots, it was worth it. In the future, I think I will add more veggies, possibly a bell pepper and some fresh spinach, and garnish with avocado slices.


a little serving

Ingredients

safflower oil
Two 12 oz bags of soy crumbles (I used Morningstar Farms Grillers Crumbles.)
half of a 10 oz bag of frozen corn kernels (I used less because Robbie is not a corn fan.)
One 15 oz can of black beans, drained (El Ebro is where it’s at.)
One and half cups of salsa (I used Green Mountain Gringo brand in mild.)
a yellow onion, diced
about one and half tablespoons of homemade taco seasoning: equal(ish) parts garlic powder, onion powder, crushed red pepper flakes, dried oregano; followed by a larger amount of paprika; an even larger amount of cumin; and a very large amount of chili powder (I really winged this and it tasted awesome. If you want to measure out a big batch and store it, more power to you.)
salt and pepper to taste
about one cup of shredded reduced fat Mexican cheese

soy crumble and black bean taco casserole

Instructions

1. Preheat the oven to 375 degrees.

2. Heat a large pan and add a few drops of your favorite oil. I used safflower oil because it doesn’t impart a taste onto the soy crumbles the way olive oil can. Add the soy crumbles. Cook, stirring occasionally. When the crumbles are about half way through cooking, add the diced onion. Continue cooking until the crumbles are cooked through and slightly browned.

3. Add the salsa, frozen corn kernels, and homemade taco seasoning to the soy crumbles mixture. Cook for about 2 more minutes.

4. Pour the mixture into a large casserole or glass baking dish. Pour the drained black beans on top. Bake for about 20 minutes.

5. Sprinkle a layer of cheese on top and baked for another five minutes.

6. Serve with tortillas, chips, taco shells, avocado slices, cashew queso – whatever you’re into!

Robbie made tiny burritos with his

Robbie made adorable mini burritos with low carb tortillas!


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