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Zucchini taco bake

Zucchini taco bake
(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

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)

After adding the veggies and beans to a large bowl, combine to mix well. 
Make the seasoning mix, and add to the veggie/bean bowl.  Mix well to coat all the veggies/beans.
Place into…

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