Delicious Vegan Taco Pie
Get ready to elevate taco night with this irresistible Vegan Taco Pie—a hearty, plant-based twist on a comforting classic! Featuring layers of soft flour tortillas filled with a flavor-packed medley of seasoned lentils, black beans, juicy diced tomatoes, and sweet corn, this recipe is the ultimate fusion of tex-mex and pie perfection. Topped with gooey vegan cheese and baked to golden, crispy-edged perfection, it’s a crowd-pleaser that’s as satisfying as it is easy to make. Perfect for weeknight dinners or festive gatherings, this dish comes together in under an hour and is loaded with wholesome ingredients. Garnish with creamy avocado, fresh cilantro, and a dollop of vegan sour cream to pack in even more flavor and flair. Ideal for feeding a hungry group, this vegan taco pie is as stunning to present as it is delicious to eat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 1.5 cups Cooked lentils
- 1 cup Canned black beans
- 1 cup Diced tomatoes
- 0.5 cup Corn kernels
- 2 tablespoons Vegan taco seasoning
- 1 tablespoon Olive oil
- 1 piece Yellow onion, diced
- 2 pieces Garlic cloves, minced
- 1 cup Vegan shredded cheese
- 1 piece Avocado, sliced (for topping)
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 0.5 cup Vegan sour cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a pie dish with olive oil.
Layer the flour tortillas in the pie dish to form the crust, arranging them so they overlap and cover the sides of the dish. Trim any overhanging edges if necessary.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Then add the minced garlic and cook for another minute.
Stir in the cooked lentils, black beans, corn kernels, diced tomatoes, and vegan taco seasoning. Cook for 5-7 minutes until everything is well combined and heated through.
Spoon the lentil and bean filling into the tortilla-lined pie dish, spreading it out evenly.
Sprinkle the vegan shredded cheese on top of the filling.
Bake the taco pie in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges of the tortillas are golden and crispy.
Remove from the oven and let the taco pie cool for 5 minutes.
Slice and serve the taco pie topped with avocado slices, a dollop of vegan sour cream (if desired), and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 21.2 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3127 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
