Zucchini taco bake
Zucchini taco bake Ingredients: (preheat oven to 350°F/180°c) (You will need a 9x13 casserole dish) 5 medium sized zucchini . Cut in half lengthwise, and sliced into 1 inch slices (aprox. 6 cups) 2 cups cherry tomatoes , sliced in half (aprox. 2 cups) 1/2 large yellow onion , sliced thin 8 oz. portobello mushrooms , cut into 1 inch cubes (you can sub for regular mushrooms, sliced in half) 1 15.5 oz can of black beans , drained and rinsed. You can use your own beans, aprox. 2 cups. 6 cloves garlic, sliced thin Combine together in a large bowl Seasonings: In a small bowl, combine/mix the following: 1 T ancho chili powder 2 tsp. cumin 1 tsp. paprika 1 tsp. dried oregano 1 tsp. garlic powder 1 tsp. dried cilantro 1/4 tsp. chipotle powder 1/4 cup nutritional yeast 1/2 tsp. black pepper (optional) 1 tsp. kosher salt (optional) Directions: After adding the veggies and beans to a large bowl, combine to mix
