Coach Debbi
- Feb 7, 2021
- 2 min read

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.)

TACO FLAT

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

Makes 6-8 servings.

BOTTOM LAYER

Make the Cornless Bread (made with the "lighter" version) recipe and layer on bottom of glass dish.
Bake at 350º for 25 minutes.
Remove from heat when done.

While baking, prepare the Second layer:

INGREDIENTS:

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.).

INSTRUCTIONS:

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.