Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Taco Casserole

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It’s a taco, casserole style…easy to eat and even easier to re-heat.

Taco Casserole

Ingredients

  • 2 jalapeno peppers – charred, skinned, deseeded & finely chopped
  • 1 large tomato – charred, skinned and cut in small pieces
  • 3 dried chile ancho – finely chopped
  • 1/2 large onion – finely chopped
  • 1 – 12oz package corn tortillas
  • 1 lb ground turkey meat
  • 1 15.5oz can black beans – drained and rinsed
  • 1/2 teaspoon chili chipotle
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 3 tablespoons tomato paste
  • 12 oz shredded sharp cheddar
  • 1 lime: zest and juice
  • 1 cup chopped fresh cilantro plus more for garnish
  • salt and pepper
  • 2 tablespoon olive oil

Instructions

  1. On the stove top roast the jalapeno peppers to char, place in bowl with plastic wrap until cool, remove skin, dreseed and finely chop.
  2. On the stove top roast the tomato to char, place in bowl with plastic wrap until cool, remove skin and finely chop.
  3. Heat the tortillas on the stove top, place in kitchen towel to keep warm until need for assembly.
  4. Preheat oven to 350 degrees.
  5. Heat olive oil in large skillet, add chopped onion, jalapenos, chile ancho, lightly salt and saute for 3 minutes (stove on high).
  6. Salt and pepper the turkey meat and add to the skillet, cook for 3 to 5 minutes, breaking into small chunks. Add the chili chipotle and paprika and continue to cook for another 2 minutes. Add tomato paste to the pan and continue to cook for 3 minutes, then add the chopped tomato.
  7. Add the cumin and coriander to the black beans, and mash a bit with a potato masher and add to pan with peppers and turkey and cook for 2 minutes.
  8. Add the lime zest and juice.

Assembly

  1. Spray with non stick spray a 9×12 baking dish.
  2. cut the warm tortillas in 1/2 and place a layer on the bottom of the baking dish
  3. layer of the shredded cheese – 1/2
  4. layer of the turkey mixture and 1/2 cup of the fresh cilantro
  5. another layer of tortillas
  6. layer of turkey mixture and 1/2 cup of the fresh cilantro
  7. layer of the remaining cheese.

    8. Additional garnishes

    • pico del gallo salsa
    • fresh chopped cilantro
    • sour cream
    • avocado

Black Bean Torte

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Looking for a vegetarian dish, game day snack food or just something different for a lunch or dinner, this black bean torte is a winner. Serve with guacamole and salsa and you have a hit that is healthier than nachos.

Black Bean Torte

Ingredients

  • 2 – 15 oz cans black beans – drained & rinsed
  • 1 cup fresh cilantro – chopped
  • 1 chipotle pepper – chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup vegetable stock
  • 4 Trader Joe’s Brown Rice Tortillas
  • ¾ lb grated sharp cheddar cheese

Garnishes Options:

  • Guacamole
  • Pico de gallo or salsa
  • Sour cream
  • Sliced jalapeno peppers

Instructions

  1. In the food processor combine the black beans, cilantro, chipotle pepper, cumin, salt, pepper and vegetable stock.
  2. Over a gas flame toast each tortilla (like you would a corn one).

Assembly

  1. Spray cookie sheet with non-stick spray.

And now we layer the torte on the cookie sheet:

  • 1 tortilla
  • 1/3 of the bean mixture
  • 1/3 of the cheese
  • 1 tortilla
  1. And repeat two more times
  2. Bake for approximately 10 minutes (so cheese is all melted)
  3. Cut in to slices and serve with garnishes or your choice
  4. Leftover torte: reheat the slice of torte in the microwave and top with an over easy egg….yum great breakfast or brunch or even lunch.