Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your dinner guests? Dive into the vibrant flavors of the Southwest with our mouthwatering Southwestern Vegan Taco Pie! This delightful dish combines the hearty goodness of black beans, sweet corn, and zesty salsa, all nestled in a perfectly flaky pie crust. Whether you're a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a family favorite. With just one hour of your time, you can create a stunning centerpiece that’s both nutritious and bursting with flavor. Let’s get cooking!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pre-made pie crust
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red onion, diced
- 1 tablespoon taco seasoning
- 1 cup salsa
- 1 avocado, sliced
- Cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9-inch pie dish with non-stick cooking spray.
- In a large skillet over medium heat, sauté the diced red onion until translucent and slightly caramelized, about 5-6 minutes.
- Add drained black beans, corn kernels, and taco seasoning to the skillet. Stir to combine and cook for an additional 3-4 minutes, allowing the flavors to meld together.
- Spread the prepared pie crust into the pie dish, ensuring it covers the bottom and sides evenly.
- Pour the salsa as the first layer on the pie crust, creating an even base.
- Carefully spoon the black bean and corn mixture over the salsa layer, spreading it uniformly.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust edges turn golden brown and the filling is heated through.
- Remove from the oven and let cool for 10 minutes to allow the pie to set.
- Garnish the top with fresh sliced avocado and chopped cilantro before serving.
- Slice into 6 equal portions and serve warm as a main dish or with a side salad.
Tips
- Prep Ahead: To save time, you can prepare the black bean and corn mixture a day in advance. Just store it in the fridge and assemble the pie when you're ready to bake.
- Customize Your Filling: Feel free to add your favorite vegetables to the filling, such as bell peppers or zucchini, to enhance the flavor and nutrition.
- Spice It Up: If you like a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the black bean mixture for an extra kick.
- Perfect Crust: Ensure your pie crust is evenly spread in the pie dish to avoid any soggy bottoms. Use a fork to poke small holes in the crust before adding the filling to help it bake evenly.
- Garnish Generously: Don’t skimp on the avocado and cilantro garnish! They not only add a pop of color but also elevate the dish with fresh flavors.
- Serve with Style: Pair your taco pie with a side salad or some tortilla chips and guacamole for a complete Southwestern feast that will leave everyone asking for seconds!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 0mg
