Vegetarian Tortilla Pie
Layered with flavor and packed with wholesome ingredients, this Vegetarian Tortilla Pie is a show-stopping dish that's perfect for weeknight dinners or casual gatherings. Featuring hearty black beans, sweet corn, and zesty diced tomatoes, this Tex-Mex-inspired recipe is enriched with bold taco seasoning and melty layers of cheddar and Monterey Jack cheeses. The pie is built with flour tortillas for a sturdy, sliceable stack, and it's baked to golden perfection in under 30 minutes. Garnished with fresh cilantro and served with optional sour cream and salsa, this satisfying vegetarian dinner is as colorful as it is delicious. Plus, it's an easy, family-friendly meal that's ideal for serving up to six hungry guests. Whether you're looking for a crowd-pleaser or a cozy meatless option, this Vegetarian Tortilla Pie will not disappoint!
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 2 cups cooked black beans
- 1 cup corn kernels (frozen or fresh)
- 1 piece red bell pepper, diced
- 1 piece yellow onion, diced
- 2 cloves minced garlic
- 1 cup diced tomatoes (canned, drained)
- 2 tablespoons taco seasoning
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup sour cream (optional for serving)
- 0.5 cup salsa (optional for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a round baking dish or an oven-safe skillet (about 9 inches in diameter) with a small drizzle of olive oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 4-5 minutes.
Add the minced garlic and cook for an additional minute, until fragrant.
Stir in the black beans, corn, diced tomatoes, and taco seasoning. Cook for 3-4 minutes, allowing the flavors to combine. Remove from heat.
Place one tortilla at the bottom of the prepared baking dish. Spread a layer of the bean and vegetable mixture on top, followed by a sprinkle of shredded cheddar and Monterey Jack cheese.
Repeat the layering process with the remaining tortillas, bean mixture, and cheese, finishing the top layer with a generous amount of cheese.
Cover the dish 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 melted and bubbly.
Remove the tortilla pie from the oven and let it rest for 5 minutes. Garnish with fresh cilantro before serving.
Slice into wedges and serve warm with optional sour cream and salsa on the side.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 59.1 g | 22% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 7.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 504 mg | 39% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 640 mg | 14% | |
*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.
