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 a 9x13 dish, and even out.

Place in preheated oven, uncovered, for 1 hour.  After 1 hour, remove from oven and carefully stir,  and let sit for 5-10 minutes. 
Add sliced avocado or guacamole, and some good salsa for a complete meal.


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