Cheesy Taco BakeOct 24 2011 by
There are weeks when I seriously can’t come up with a new recipe to save my life. My creative juices have run dry. Those are the weeks when dinner is a bowl of cereal or toast with peanut butter. You think I’m joking, but I’m not!
This last week I was banging out the recipes. It was a Mom of the year moment! My family LOVED this cheesy taco bake. Even my EXTREMELY picky daughter ate this right up. And if a round of 2 thumbs up wasn’t good enough, this dish freezes well too! I actually made a double batch and froze individual servings. My husband has been eating them for lunch now that the weather is slightly cooler.
Since I was serving this for my whole family I kept the spicy level pretty low. For those that like a little kick in their meal try adding some Tabasco or Hot Sauce to bring it up a notch. Enjoy!
- 1/4 cup olive oil
- 2 tbsp whole wheat flour
- 6 heaping tbsp nutritional yeast
- 2 tbsp Taco Seasoning
- 4 heaping tbsp Homemade Enchilada Sauce
- 1 1/4 cup + 1 tbsp low sodium vegetable broth
- 1 small onion, diced
- 1 can (15 ounces) no salt added black beans, drained and rinsed
- 7 ounces organic firm tofu (you can also substitute with quinoa or any other protein source)
- 8 ounces whole grain pasta of choice, cooked
- 1/2 cup Homemade Croutons, finely crushed
- 1 1/2 cups cooked rice (optional, I added rice the third time I made this and we really liked it!)
- 4-6 ounces shredded cheese (optional – see notes)
- Preheat oven to 350 degrees.
- In a medium sauce pan heat olive oil over medium high heat. Once the oil is hot add the flour, reduce heat to low and stir until completely dissolved.
- Add in the enchilada sauce and broth. Stir well and then add the nutritional yeast and taco seasoning. Mix well, remove from heat and set aside.
- In a large sauté pan add 1 tbsp broth and heat over medium high heat. Add onions and sauté until translucent.
- While the onions are cooking, use a fork and mash the tofu into small crumbles. Add the crumbled tofu and black beans to the pan and stir well. Remove from heat.
- In a large bowl add the cooked pasta (and rice if you are using), the onion, bean and tofu mixture and the cheesy enchilada sauce. Stir well and transfer mixture to a 9 x 13 glass baking dish.
- Sprinkle the cheese evenly over the top (if using) and then the croutons. Place in the oven for 25-30 minutes. Remove from oven and let cool for 5 minutes before serving.
Makes 10 servings.
Nutrients per serving without optional ingredients: Calories: 218.5, Cal. from Fat: 71.5, Total Fat: 8g, Sat. Fat: .5g, Carbs: 27g, Fiber: 6g, Sugars: 2g, Protein: 10.5g, Sodium: 48.5mg, Chol: 0mg
The use of shredded cheese in this recipe was 50/50 in my house. I used Daiya shredded cheese which I am not a big fan of. It tastes ok but overall I’m happy to go without it on my meals. My daughter and I both preferred this dish without cheese. My husband and son both enjoyed it with the cheese. If you want to limit the fat and calories then try going without any cheese.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Leftovers can also be placed in freezer safe containers in the freezer for up to 6 months. Reheat in the microwave in a microwave safe container.
Like with any pasta dish when you reheat the leftovers the dish tends to be a bit drier than when you made it. I actually make an extra batch of sauce that I freeze in little 4 ounce containers. That way when I heat up a batch of the taco bake I also have a bit of extra sauce I can add at the same time.