Vegetarian Taco Pie Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
• Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
• Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
• Stuff peppers with mixture and cover dish with foil.
• Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

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.

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!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer.
• Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
• Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer; simmer gently until slightly thickened, about 3 minutes.
• Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas.

Steps:

• Combine beans, taco seasoning mix, and pepper in a large bowl with an electric mixer. Add tofu and mash into the bean paste until mostly smooth but with some chunks remaining. Mix in 1/2 of the crushed chips and flour. Divide mixture into 4 patties and press together firmly so they hold their shape. Turn them over in the remaining crushed chips to coat.
• Heat oil in a large skillet over medium-high heat. Add burgers and fry until crispy, 2 to 3 minutes per side.