![Picture](/uploads/5/0/5/8/50581139/7612850.jpg?349)
Serves about 8 -10
Ingredients:
- 1 Onion diced
- 1 Green bell pepper diced
- 4 Juicy tomatoes diced
- 1 can of organic black beans – rinsed & drained
- 1 can of organic pinto beans – rinsed & drained
- 1/3 cup Quinoa, rinsed & drained + 1/3 cup water
- 1 small Jalapeno (or more if you like extra spicy)
- 3-4 cups of Daiya cheese or other brand of non-dairy shredded cheese
- 1 tbs coconut oil
- 1 Bag of your favorite Non GMO corn tortilla chips
Seasoning (taco seasoning)in separate small bowl combine
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon dried oregano
- 1/8 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Pre-heat oven to 350 f
In a medium skillet over medium/high heat melt coconut oil and lightly sauté onions, peppers, tomatoes, Quinoa and beans.
Add taco seasoning and Jalapeño, stir until mixed well. (total cook time 15 minutes)
Get a 9 x 13 baking pan or casserole dish and lightly oil with coconut oil.
Layer 1/2 of the chips on the bottom of pan crushing a little, top with 1/2 of the cooked bean mixture and ½ of cheese. Then add more chips, and rest of bean mixture and cheese, crushing a little if needed.
Bake uncovered for 20 minutes or until cheese is melted and casserole is heated through.
Let stand 5 minutes before serving. Top with guacamole, salsa, lettuce, hot sauce, Black Olives, more Jalapeños or whatever you want!
Did you try this recipe? What do you think? did you change anything? Let me know in the comments!