Meatless Taco Pie
Experience the ultimate comfort food makeover with this vibrant and satisfying Meatless Taco Pie! Perfect for taco night or a hearty weeknight dinner, this vegetarian delight layers soft flour tortillas with a savory filling of seasoned black beans, sweet corn, sautéed bell peppers, and melty cheddar cheese—or your favorite plant-based alternative. Baked to golden perfection in just 25 minutes, this dish is as simple to prepare as it is flavorful. Garnish with fresh cilantro, green onions, and a dollop of sour cream or salsa for a customizable finish that will make every bite irresistible. Loaded with protein and bold taco-inspired flavors, this family-friendly recipe proves you don’t need meat to create a show-stopping main course.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 15-ounce can black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons taco seasoning
- 4 flour tortillas (medium size)
- 2 cups shredded cheddar cheese (or plant-based alternative)
- 1 cup salsa
- 0.5 cup sour cream or plant-based alternative (for serving)
- 2 green onions, chopped (for garnish)
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.
Add the minced garlic and diced bell pepper to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
Stir in the black beans, corn, and taco seasoning. Cook for 2-3 minutes, ensuring everything is well mixed and heated through. Remove the skillet from heat.
Grease a 9-inch pie pan or oven-safe dish with cooking spray or a light coating of oil.
Place one flour tortilla on the bottom of the pan. Spread a thin layer of the black bean mixture over the tortilla, followed by a sprinkle of shredded cheese.
Repeat the layering process (tortilla, black bean mixture, cheese) until all ingredients are used, ending with a tortilla topped with cheese.
Cover the pan with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Allow the taco pie to cool for 5 minutes before slicing.
Serve with sour cream, salsa, chopped green onions, and cilantro if desired. Enjoy!
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.9 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 519 mg | 11% | |
*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.
