Hello friends!
I’m sharing one of my family’s favorite recipes as of lately. This comes together so easily and is the perfect weeknight dinner for that reason. Plus, everyone loves taco-everything, right? We surely do.
This recipe is vegan and can be made gluten free by using a GF pie crust, such as Wholly Gluten Free crust (I find this at Whole Foods). It is also very versatile, because you can essentially add whatever your favorite taco filling is. I like beans but I have also made it with lentils or a blend of beans and Impossible ground. I make mine with corn but you can also add in peppers, onions, whatever you have on hand. Use this as a good base recipe and go wild and tailor to your family’s preferences.
I hope you enjoy it!
Recipe
You will need:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cans of pinto beans
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp ground coriander
- 1 tsp salt
- 1/4 cup water or veggie stock
- Squeeze of lime juice
- 1 cup frozen or canned corn
- 1/2 cup vegan cheese shreds
- 1 frozen pie crust (I only use 1 in a pack and place on the top – save the other for another meal!)
Optional toppings: avocado, cashew lime crema or vegan sour cream, salsa, lettuce, tomato, hot sauce
To make:
- Preheat oven to 400 F.
- In a pan over medium heat, add olive oil and garlic and saute for a minute or until fragrant.
- Add pinto beans, chili powder, garlic powder, paprika, cumin, ground coriander, salt, water, and lime juice. Stir well and and allow to cook over medium heat for about 10 min, stirring occasionally. If they look dry, add a little water at a time. Bring temp down to low and let sit for another 10 min for the flavors to marry.
- Once done, add to a pie pan, top with corn, cheese, and your pie crust.
- Bake at 400 F for 25-30 minutes, or until crust is golden.
- Serve with all your favorite toppings.
