Cooking · Main Dish

Chicken and Peppers: The Final Chapter

What does it mean when your husband says “Wow, that makes a lot” when checking out the dinner you just made? As in “Wow I’m so glad that I can eat a ton of this” or “Wow please don’t make me have to eat this twice.” For the record, this was before he tasted it.

Sometimes you just gotta experiment.

In trying to decide what to do with the final chapter of Chicken & Peppers, I was at a loss. I knew I wanted Mexican, but fajitas just aren’t my thing. Maybe a simple taco night would do? Before I knew it, I was in the kitchen throwing things together and stumbled upon another great, one dish recipe. This is definitely something you can make your own- add whatever mix-ins that drive you wild: jalapeno peppers, steak, or some roasted veggies. Without the addition of cheese, this came out to be a fairly healthy dinner option chock full of protein and vegetables. And it was so easy, it gave me more time to curl up with my favorite thing on Earth.

Dairy-Free Mexican Lasagna


1/3 sautéed chicken & peppers
1 pack small flour tortillas
1 can black beans, rinsed and drained or 2 cups cooked black beans
1 cup frozen or fresh corn
1 can sliced black olives
1 can crushed tomatoes
3-4 tbsp fresh citrus juice
1/2 tsp cumin, divided
1/2 tsp chili powder, divided
1/2 tsp garlic powder, divided
1 jar taco sauce
Salt + Pepper
Avocado or guacamole to serve on the side


Preheat your oven to 350 degrees F (176 C). Grease a deep dish (think casserole). Mix 1/4 tsp cumin, 1/4 tsp chili powder, 1/4 tsp garlic powder and some salt and pepper with the can of crushed tomatoes. In a bowl, mix your black beans with citrus juice and the remainder of the spices and some salt and pepper to taste. Mash the beans slightly with a fork. Lay one and a half tortillas on the bottom of the greased pan. Layer tomato sauce, then some of the bean mixture, some corn and olives. Lay another one and a half tortillas on top. Spread taco sauce on the tortilla and a portion of the cooked chicken, peppers and onions. Repeat a layer of the beans, corn, and olives, continuing until you use up the ingredients- alternating between tomato sauce and veggies and taco sauce with chicken + peppers. Save one tortilla for the end. Cut into thick strips and drizzle the top with a bit of taco sauce. Cover tightly and cook for 25-30 minutes. Serve with sliced avocado or guacamole.


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