Best 3 Vegetarian Taco Pie Recipes

Welcome to the ultimate guide to creating a delicious and satisfying vegetarian taco pie! Whether you're a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this article will provide you with all the inspiration and guidance you need. We'll explore various recipes that showcase the versatility and flavor combinations that make vegetarian taco pie an irresistible dish. From classic recipes passed down through generations to innovative twists that add a modern touch, we've got you covered. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving for more!

Here are our top 3 tried and tested recipes!

VEGETARIAN TACO PIE

Vegetarian Taco Pie image

Make and share this Vegetarian Taco Pie recipe from Food.com.

Provided by spadart

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 tortillas (I use whole wheat)
1 (300 g) package Yve's veggie ground round, Mexican flavour
1 small onion, finely chopped
1 pepper (I use orange or red)
1 (30 ounce) can black beans
1/2 cup cheddar cheese (shredded)
1/4 cup salsa
1 green onion, finely chopped

Steps:

In a small bowl, mash up black beans until they are a thick paste.
In a frying pan, sauté the onion and pepper. Once cooked, add the veggie ground round and heat (do not overcook!)
In a round casserole dish place one tortilla shell on the bottom. Spread the black bean paste over the shell then add some of the "meat" mixture. Top with cheese and another tortilla. Continue layer until bean and meat mixture is used up.
On the top tortilla add the salsa and spread around. Sprinkle with cheese and green onion.
Bake at 375 degrees for 15-20 minutes, or until cheese is melted.
Serve with salsa and sour cream.

VEGETARIAN BEAN TACOS

Vegetarian Bean Tacos image

I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. -Amanda Petrucelli, Plymouth, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
4 whole wheat tortillas (8 inches), warmed
Optional toppings: shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa

Steps:

In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 774mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 16g fiber), Protein 17g protein.

DELICIOUS VEGAN TACO PIE!

Delicious Vegan Taco Pie! image

This is a recipe I used to love before I went vegan, and with some slight variations I made it vegan and personally think it's just as good, even better, than before! It's easy and quick.

Provided by grungrrrl

Categories Savory Pies

Time 40m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb faux meat soy crumbles (morning star works well)
1 package vegan taco seasoning (most brands are)
1/2 cup water
1 (8 ounce) can refrigerated crescent dinner rolls (I believe Pillsbury are vegan)
2 cups crushed corn chips
1 cup vegan sour cream (tofutti brand works best)
lettuce
tomatoes
olive
guacamole

Steps:

Preheat oven to 375 degrees.
Cook the"faux" meat until heated through.
Stir in the seasoning mix and water (I would only use 1/4 cup to start with and then add more water gradually if you need it).
Simmer the"meat" mixture about 5 minutes.
Separate the crescent rolls; Press into an ungreased pie pan to form a crust.
Sprinkle 1 cup of the corn chips over the crust.
Spoon the"meat" mixture over the crust and chips.
Spread the sour cream over the meat mixture.
Sprinkle the remaining chips on top.
Bake 20- 25 minutes.
Remove from oven and top with desired ingredients-- I suggest lettuce, diced tomoatoes, sliced olives, guacamole, and maybe salsa.
Serve in wedges and enjoy!

Nutrition Facts : Calories 412.4, Fat 17, SaturatedFat 4.2, Cholesterol 28.4, Sodium 801.1, Carbohydrate 36.3, Fiber 7.3, Sugar 3.7, Protein 28.2

Tips:

For a crispy taco pie crust, pre-bake the pie crust for 10-12 minutes before filling it.
Use a variety of beans for a more flavorful filling. Black beans, pinto beans, and kidney beans are all good choices.
Add some diced green chiles to the filling for a spicy kick.
Top the taco pie with shredded cheese, sour cream, and salsa before baking.
Serve the taco pie with your favorite taco toppings, such as lettuce, tomatoes, onions, and guacamole.

Conclusion:

Vegetarian taco pie is a delicious and easy-to-make meal that's perfect for any occasion. It's a great way to use up leftover taco meat or beans, and it's also a good option for Meatless Mondays. With its crispy crust, flavorful filling, and cheesy topping, vegetarian taco pie is sure to be a hit with everyone at your table.

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