Healthified Vegan Taco Lasagna

Taco Tuesday never disappoints, am I right?! Well, sometimes (especially while in self quarantine, I like adding a fun little twist – hence the lasagna portion of the equation! It also is a great one pan, easy meal that a group can enjoy and you don’t have to worry about cleaning 1,000 bowls for all of the toppings from the taco bar! Rant over, let’s dive in.. 😉

Vegan Taco Lasagna Details!

The ingredients for this are exactly what you would have on hand for regular tacos, no need to go crazy! However, you know I like to “healthilfy” each one of those ingredients, so let’s walk through the layers:

• Taco Shells: I love a good low carb tortilla for this recipe. La Tortilla Factory has a great one that is also budget friendly, and I’m also a big fan of Mikey’s and Siete almond flour tortillas as well. Use my code PURELYPOPE10 for 10% off your Mikey’s order.
• Taco Seasoning: I’ve been a big fan of the Siete taco seasoning mix, but I also love the store brand organic, low sodium blends as well. If you have a lot of spices on hand, you can also eyeball a mix of Chili Powder, Smoked Paprika, Cumin, Salt & Pepper.
• Protein:  In this recipe, I used black beans because it’s what I had on hand. If you’re vegan, you could also use Beyond Meat Ground Beef, or if you’re not, feel free to sub in lean ground turkey or grass feed ground beef – always buy organic on the meat if you can! Of course I added in some extra veggies here (broccoli, sweet peppers & white onion), but feel free to add in whatever you have on hand.
• Flava Flave: To add extra flavor, one of the layers is salsa. I used fresh salsa, but feel free to use your favorite! Most salsas are fairly clean and I’m a big fan of Amy’s. 
• Sour Cream & Cheese:For this recipe, I used what I had on hand.- Kite Hill Vegan Ricotta, but you could also use their vegan sour cream. If you’re not dairy free, opt for a low fat sour cream. For the cheese to top, I opted for a vegan pepper jack, I also love Miyokos vegan mozzarella. Again, if you’re not dairy free, feel free to use any skim Mexican cheese.
• Special Touches: Finally, you know I always love to add fresh cilantro for a Mexican dish, and of course some sliced avocado. Some other great toppings could be green chiles, red onion and fresh jalapeño.

Nick and I absolutely LOVED this vegan taco lasagna and it was a fun twist from our regular taco night. We’re huge Mexican fans – isn’t everyone?! Given that, this will definitely be a reoccurring staple in our house.

Vegan Taco Lasagna

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Serves: 4 Prep Time: 20Minutes Cooking Time: 15Minutes

Ingredients

• 4 low carb tortillas
• Protein Filling:
• 1 can black beans, rinsed & drained
• 1/2 c broccoli, diced into small pieces
• 1/2 white onion, diced
• 1/2 c bell or sweet peppers, diced
• 1 packet low sodium taco seasoning
• Cream Filling:
• 1/2 c vegan ricotta or sour cream
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Sea salt, to taste
• Other Layers:
• 1 jar mild salsa
• 1/2 c shredded vegan Mexican cheese
• Toppings:
• 1 avocado, sliced
• 1 tbsp cilantro, diced

Instructions

Taco (Lasagna) Time!

1. First, grease a skillet on medium heat and add in your protein filling veggies (broccoli, peppers, onion.)
2. Allow veggies to sauté until cooked well. Add in black beans and taco seasoning packet.
3. Preheat oven to 350.
4. In an 8×8 dish, grease the bottom. I used avocado oil spray. 
5. Add your first tortilla. Slice a second tortilla in four, with a pizza cuter. Use the square edges to fill in each of the corners. 
6. Add 1/2 of your protein filling layer. 
7. Mix ricotta or sour cream with seasonings (cumin and chili powder) and distribute all of it on top of the protein layer. 
8. Add 1/2 of your salsa on top of the ricotta.
9. Add your second tortilla layer. Repeat step 5 with two tortillas.
10. Add the second 1/2 of your protein filling layer.
11. Add the second 1/2 of your salsa.
12. Add your shredded cheese. 
13. Bake for 15 minutes. 
14. Add toppings and enjoy!