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Taco Flat

For years (back in the days when my hubby and I were overweight and unhealthy) we had a tradition while watching the Super Bowl. Even though I was never into the game, but more enjoyed watching the commercials - we had the traditional Taco Ring while watching the game. It was made with ingredients that contributed to our unhealthy lifestyle.

Fast forward to changing our eating lifestyle and we dropped that tradition.

This year - even though I have no idea who is playing in the game, I decided to try and create a healthy recipe that would come close to mimicking the flavor of our long, past traditional meal.

Thus, comes the...

Taco Flat!

With the first experiment, it was a SUCCESS!

(Posting here for you as well as a record for me to refer back to next year.)


Preheat oven to 350º and lightly spray 9x9 glass dish with non-stick spray.

Makes 6-8 servings.


While baking, prepare the Second layer:


  • 2 C chopped Baby Bella mushrooms

  • ½ C chopped onion

  • 1 can black beans, drained and rinsed

  • ¼ C water

  • Seasonings - approximate measures: 1 tsp chili powder, ½ tsp of each: Himalayan salt, garlic powder, no salt all seasons (Kirkland brand), paprika, ¼ tsp, cilantro, cumin, turmeric

  • Approximately 4 oz of grated white cheese (cheddar, fontina, etc.).


  • Spray bottom of deep skillet or dutch oven with avocado oil.

  • Add mushrooms, onion and spritz with a little more avocado oil

  • Stir until mushrooms start to get tender.

  • Add seasonings, water, beans and stir to mix and simmer until water is cooked up and all ingredients are tender.


  • Add the mushroom/bean mixture on top of cornless bread layer and spread evenly.

  • Sprinkle ¾ of the grated cheese on top

  • Bake for an additional 5-7 minutes

  • Remove from oven and slice into six to eight servings


Top each serving with:

  • Lettuce

  • Tomatoes, cut up/diced

  • Dollop of plain yogurt or sour cream

  • Dollop of guacamole or chopped avocado

  • Sprinkle with grated cheese

  • Serve


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