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- 3 cups shredded cooked chicken (I use a rotisserie chicken)
- 1 cup frozen corn
- 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
- 1/2 cup diced roasted red peppers
- 1 cup black beans
- 1 cup sour cream substitute (I use Tofutti)
- 1/4 cup or 1 packet GF/DF taco seasoning (or use mix below)
- 1 Tbsp. Chili Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. Dried Oregano
- 1/2 tsp. Paprika
- 1 1/2 tsp. Ground Cumin
- 1 tsp. Sea Salt
- 1/2 tsp. Black Pepper (optional)
- 2 cups vegan cheddar shreds (like Daiya or Go Veggie Dairy Free shreds), divided
- 1/4 tsp baking soda
- 1/2 cup cornmeal
- 1/2 cup all-purpose gluten free flour
- 1/4 tsp salt
- 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
- 1/4 cup melted Earth Balance spread
- 1 egg, lightly beaten
View Full Recipe at Pots and Plots
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