Vegetarian Taco Pie
Dive into the bold, zesty flavors of this Vegetarian Taco Pie—a hearty and satisfying dish that's perfect for meat-free dinners or entertaining a crowd. Built with layers of soft flour tortillas, a spiced black bean and vegetable filling, and gooey melted cheddar cheese, this savory pie is baked to perfection in a single dish. Featuring ingredients like diced tomatoes with green chilies, frozen corn, and a sprinkle of fragrant taco seasoning, it delivers a Tex-Mex-inspired flair in every bite. Topped with creamy sour cream and optionally garnished with fresh cilantro, this vegetarian taco pie is as vibrant and eye-catching as it is delicious. Ready in under an hour and serving six, it’s a fantastic weeknight meal or potluck centerpiece that’s sure to please vegetarians and taco lovers alike.
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Recipe Information
Ingredients
- 4 large flour tortillas
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons taco seasoning
- 1 10-ounce can diced tomatoes with green chilies
- 2 cups shredded cheddar cheese
- 0.5 cup sour cream
- 2 tablespoons cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or oven-safe skillet.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the black beans, frozen corn, taco seasoning, and diced tomatoes with green chilies. Stir to combine and cook for 5-6 minutes until heated through. Remove from heat.
Place one flour tortilla at the bottom of the greased pie dish. Spread a third of the bean and vegetable mixture over the tortilla, followed by a layer of shredded cheddar cheese.
Repeat the layering process with two more tortillas, the bean mixture, and cheese, finishing with a tortilla on top.
Spread the sour cream evenly over the top tortilla and sprinkle with the remaining shredded cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before slicing. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4319 mg | 188% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 42.3 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2319 mg | 178% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2637 mg | 56% | |
*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.
