Who doesn’t love Mexican food? I know Taco Tuesday is our favorite night of the week! Soft tortillas, delicious filling and ooey, gooey cheese to top it all off. Here is a dairy-free, soy-free version that you can try at home!
Ingredients
3 tbsp. extra-virgin olive oil
2 lbs. ground ground turkey breast (you can substitute ground chicken, ground beef, or veggie crumbles)
2 tbsp. chili powder
2 tsp. ground cumin
1/2 red onion, chopped
1/2 green bell pepper, chopped
1 (4.5-oz.) can diced green chiles, drained
1 (15-oz.) can black beans, drained & rinsed
1 packet medium heat taco seasoning mix (I like Simply Organic Southwest Taco seasoning mix)
1 c. frozen corn kernels
Salt
8 (8 inch) soy-free flour tortillas (I like Maria & Ricardo’s organic corn tortillas)
2 1/2 c. Daiya cheddar style shreds or pepperjack style shreds
2 scallions, finely chopped
2 tbsp. cilantro, finely chopped
1 haas avocado, chopped
1 small tomato, chopped
dairy-free and soy-free plain yogurt (to use as a sour cream substitute)
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and add chicken.
Season with chili powder, cumin, red onion, bell pepper and green chiles. Brown the meat (about 5 minutes).
Add taco seasoning according to directions on packet. Add black beans and corn. Heat the mixture through (2 to 3 minutes) then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil (approx. 1 tbsp.). Cut the tortillas in half or quarters and build lasagna in layers of meat and beans, then tortillas, then “cheese”. Repeat with meat, tortilla, and “cheese”.
Bake lasagna 12 to 15 minutes until “cheese” is melted and bubbly.
Top with the scallions, cilantro, avocado and tomato and serve immediately.