Taco Bake (Vegan)

This is a pretty quick and easy recipe that's full of flavor. I either eat it as is, or throw on some salsa and guacamole. Enjoy!

Taco Bake (Vegan)

• 1 package Lightlife Smart Ground (Mexican-style)
• 1 can black beans, drained, rinsed, and mashed
• 1 cup corn grits (Polenta), prepared (see below)
• 1 packet taco seasoning (I use Old El Paso Hot n Spicy)
• 1 (4oz) can chopped ripe olives
• 1 (4oz) can diced green chilies
• 1 cup vegetable broth

Instructions:

1. Preheat oven to 350
2. Spray a pan with PAM (or whatever cooking spray) and heat the ground "beef" on medium for about 5 minutes, then add in the beans, taco seasoning, broth, olives and green chilies.
3. Meanwhile, make the polenta. Bring 3 cups water (and a pinch of salt) to a boil, add the corn grits, stir. Reduce heat to low, cover and simmer for about 5 minutes.
4. Add the polenta to the "beef" mixture and stir it all together.
5. Pour into a (PAM/cooking spray- sprayed) 9x13 casserole dish and bake for about 20 minutes.

I get 6 huge servings out of this. Each serving = 258 calories, 1.6g fat, 42g carbs (9g fiber, 1g sugar), and 17g protein. Delicious, with just the right amount of spicy :)  And you could definitely make the servings smaller and get at least 8 instead of 6. 

Gotta run, Laura