Makes 8 standard servings of healthy fat and protein
1 lb ground beef or turkey
2 tsp chili powder
2-3 garlic cloves, minced
½ tsp each sea salt and black pepper
½ tsp ground cumin
¼ tsp cayenne (optional)
½ small onion, diced
½ jalapeno, diced
2 cups cooked pinto beans (use 4 cups to make vegan)
2 T olive oil
¼ tsp salt and pepper
¼ cup chicken broth or veggie broth
¼ tsp garlic powder
½ cup vegan cream cheese
Juice of half a lime
¼ tsp chili powder
1/8 tsp ground cumin
1/8 tsp garlic powder
1/8 tsp onion powder
2 ripe avocados
1-2 Roma tomatoes
¼ cup cilantro, washed and chopped
Pinch of sea salt
¼ purple onion
3 Roma tomatoes
½ purple onion
¼ cup cilantro
¼ tsp salt
½ cup black olives, chopped
½ cup green onions, thinly sliced
3-4 large sweet potatoes, peeled
2 tsp olive oil
Thinly slice the sweet potatoes, using a mandolin if you have one. Place into a large bowl and drizzle the 2 tsp olive oil. Toss or stir to coat the slices. Place in a single layer on rack for an air fryer or toaster oven, or on parchment lined baking sheet for oven. Cook at 300 degrees for 25-30 minutes until crisp. Cool and set aside.
In a skillet heated to medium high, brown the ground beef and onion. Add the spices for the Meat layer and cook for 2 minutes. Set aside to cool.
In another skillet, heat the oil from the Bean layer and add the cooked beans, warm through and mash to the consistency you like. Add spices and if they are too thick, use the broth to thin. Set aside to cool.
For the cheese layer- add the spices to the vegan cream cheese in a bowl and stir. If your vegan cream cheese is too thick, add a bit of almond milk.
For the Guacamole layer, either chop everything and mix, or put it all in a food processor and pulse to get the consistency you like. Taste and adjust seasonings.
For the Salsa layer- chuck it all into a food processor and pulse. Taste and adjust seasonings.
To assemble: In an oblong baking dish- add the meat layer to the bottom, spread evenly. Add beans on top and spread. Then add the Cheese – you may need to scrape the cheese mixture into a zip top bag, squeeze it all to one corner. Cut the corner of the bag with scissors and pipe the mixture over the beans.
Add the guacamole, then the salsa. Top with olives then green onions. Serve with sweet potato chips to scoop.
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