Ingredients
Taco Bake
- 4 large potatoes (about 1000g)
- 1 cup textured vegetable protein
- 1 can of black beans or refried beans
- 1/2 cup red bell pepper minced
- 1/2 cup onion minced
- 2 cups corn
- 1/2 tsp salt
- 1 tbsp nutritional yeast
Chorizo
- 1 cup textured vegetable protein
- 1 cup water
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp garlic powder
Instructions
- Add spices and textured vegetable protein into a bowl and mix well. Add in 1 cup of hot water and mix again. Set aside to rehydrate.
- Peel and dice your potatoes and add them into a large pot filled with water. Bring to a boil and cook until soft (about 10 minutes). If you are using frozen corn or frozen veggies add them in at the last minute before straining to thaw. Strain this mixture and adding the 1/2 tsp of salt and 1 tbsp nutritional yeast and mix.
- Preheat oven to 400 degrees. Using a 9x9 baking dish add the potatoes onto the bottom of the dish (really pack them in there to get a dense layer). Then add your rinsed black beans or refried beans and the chorizo mixture on top.
- Bake on 400 for 30 minutes. Once done cut into 4 large squares and serve with cashew sour cream, hot sauce or whatever toppings you love. Enjoy!
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 483kcal |
| Protein | 35.4g (29.3%) |
| Carbs | 88.1g (73.0%) |
| Fat | 2.6g (4.8%) |
|
Protein (29.3%)
Carbs (73.0%)
Fat (4.8%)
|
|
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