Taco Layer Bake
Everyone will love this taco layer bake that is made with wholesome ingredients and both dairy free and gluten free.
Ingredients
- 1/4 cup red pepper , diced
- 1/4 cup onion , diced
- 3 tablespoon vegetable broth
- 1 teaspoon garlic , minced
- 1 15.5 ounce can pinto beans , rinsed and drained
- 2 tablespoons water
- 1 tablespoon taco seasoning
- 1/4 cup salsa
- 9 corn tostadas
- 4 tablespoon dairy free cheesy sauce
- 1/2 cup fresh spinach
- Additional ingredients: pickled jalapeño, green onions, cilantro, tomatoes, avocado slices
Instructions
- Coat 1.5 quart baking dish with cooking spray and pre-heat oven to 350 degrees.
- In small skillet, sauté red pepper and onion with garlic and vegetable broth until tender 3 - 5 minutes. Place in bowl.
- Drain beans, reserving 2 Tblsp of aquafaba from beans. Rinse beans well. Place in bowl with sautéed vegetables along with taco seasoning and favorite salsa.
- Crumble 3 tostadas and place in bottom of dish. Top with 1/2 of bean mixture, 2 Tblsp cheesy sauce and 1/2 cup spinach. Crumble another 3 tostadas on top of spinach. Add remaining bean mixture and 2 Tblsp cheesy sauce. Crumble remaining 3 tostadas on top.
- Bake in oven for 30 minutes.
- Top with your favorite ingredients and drizzle with additional cashew cheesy sauce.
Notes
Dairy free cheesy sauce: I used Core and Rind Sharp and Tangy Cheesy sauce.