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Layered Vegan Taco Pie

Vegan Taco Pie

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 40 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 60 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: Southwestern
  • Diet: Vegan


This irresistible, decadent, and wholesome Vegan Taco Pie is bringing all the must haves of layer plant-powered goodness.



Sauce Ingredients:

  • ½ cup raw cashews, soaked
  • 1 teaspoon Dijon mustard *
  • ¼ cup water
  • ¼ cup low-sodium vegetable broth *
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons + 1 teaspoon distilled white vinegar
  • 1 teaspoon tomato paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon sweet paprika
  • ¼ teaspoon chipotle powder
  • 2 Tablespoons dried minced onions
  • ½ teaspoon sea salt (+/-) *

Bean-Veggie Layer Ingredients:

  • ½ cup yellow onions, fine dice
  • 1 jalapeno pepper, fine dice
  • 1 red bell pepper, diced
  • 1 – [ 15.5 oz can ] black beans, drained and rinsed
  • 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 to 3 teaspoons lime juice (+/-)
  • ¼ teaspoon chipotle powder
  • 1 teaspoon smoke paprika
  • 1 ½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ to 1 teaspoon sea salt (+/-) *

Other Ingredients:

  • 86-inch tortillas (or 4 to 6 – 8-inch tortillas) *

Optional Ingredients:

  • Chopped fresh cilantro
  • Chopped avocados
  • Shredded lettuce
  • Chopped tomatoes


  1. Preheat the oven to 400 F.
  2. Line the bottom of a small casserole baking dish (or an 8-inch spring-loaded cheesecake pan) with parchment paper.
  3. Make the sauce. Place the cashews into a small bowl, cover with boiling water and soak for 15 minutes, or place the cashews into a small stockpot and boil for 10 minutes, drain off the water, then place them into a high-speed blender with all the remaining Sauce Ingredients and blend on high until smooth and creamy.
  4. While the cashews are soaking, make the Bean-Veggie Layer. Place the diced onions, bell pepper, and jalapeno into a non-stick skillet and sauté for approximately 8 to 9 minutes until tender.  If the veggies start to stick splash a little water in the pan.
  5. Then add all the remaining Bean-Veggie Ingredients into the pan, saute, stirring constantly until heated through, approximately 3 minutes. Then remove from the stove and set aside.
  6. Crisp the tortillas: Place the tortillas onto a large baking sheet and place into a preheated 400 F oven and toast until lightly crisp, approximately 5 minutes, then remove.
  7. Assemble the casserole: Place one 6-inch tortilla on the bottom of the spring-form pan, then take one 6-inch tortilla and cut it in half and place it on the sides to cover the bottom of the 8-inch spring-form pan (see notes below).  Then take ¼ of the bean-veggie mixture and place it on top of the tortillas and spread into a thin layer.  Cover the veggie layer with ¼ cup of the sauce, then repeat 3 more times, ending with sauce on top. Note:  Don’t worry if the sauce doesn’t completely cover the entire veggie layers.
  8. Place the taco pie into a preheated 400 F oven and place a baking sheet over top (cookie sheet) to lock in the heat and bake for 20 minutes until heated through.
  9. Serve topped with shredded lettuce, chopped tomatoes, avocadoes and cilantro. Cut into wedges, enjoy!


*Tips for Success: 

  • Sauce: This recipe makes approximately 1 ¼ cups of sauce. Use ¼ cup of sauce on layers 1, 2 and 3.  Then use the remaining sauce on the top.  Make sure you scrape out as much as you can out of the blender to ensure you get approximately 1 ¼ cups of sauce.
  • Heat/Spiciness: This dish has a nice little kick of heat. Feel free to leave out the jalapeno pepper if you are concerned about the heat of the dish.  Chipotle powder also has a small kick of heat as well. You may want to start low and work your way up.
  • Optional Toppings: We absolutely LOVED this dish with the toppings suggested.  If not using these toppings, you may want to consider vegan sour cream or salsa.
  • Spring-Form Pan or Small Baking Pan: We used an 8-inch spring-form cheese cake pan to make this dish.  You can make it into a casserole if you use a small casserole dish or something similar to an 8-inch square brownie pan.  Anything larger than that will result into not enough sauce or bean mixture to create layers.  Or, if you need to, only create two or possibly three layers if using a slightly larger baking pan.  You will need to cut the tortillas to fit them into a puzzle-like layers if not using a round 8-inch spring-loaded cheese cake pan. Again, no worries if you don’t have one, it is easy enough to make the casserole, just be intuitive on how many layers you can create in your baking dish.  The image below shows an 8-inch spring form pan with the placement of two-6 inch tortillas. The red layer is one full 6 inch tortilla and the light blue shows the placement of the other 6-inch tortilla cut in half.

Tortilla Placement

  • Layers: Bottom layer: 2 – 6-inch Tortillas (one cut in half and fitted) or 1– 8-inch tortillas, 1 cup Bean-Veggie Mixture, ¼ cup Sauce, Next Layer: 2 – 6-inch Tortillas (one cut in half and fitted) or 1– 8-inch tortillas, 1 cup Bean-Veggie Mixture, ¼ cup Sauce, Next Layer:  2 – 6-inch Tortillas (one cut in half and fitted) or 1– 8-inch tortillas, 1 cup Bean-Veggie Mixture, ¼ cup Sauce, Top Layer:  2 – 6-inch Tortillas (one cut in half and fitted) or 1– 8-inch tortillas, 1 cup Bean-Veggie Mixture, Final Layer of Sauce (should be slightly more than ¼ cup)
  • UPDATE:  We have received feedback that Readers love this recipe and some really enjoy doubling the sauce recipe.  We enjoyed it with the amount indicated in the recipe card; however, we can totally see how individuals would enjoy more sauce to tortilla/bean mix ratio.  We are adding this so Readers can make an informed decision when it comes to deciding how much sauce to make.  Additionally, as always when doubling a recipe, do not double the sea salt, just add a little extra to start with, then taste test and add more as needed.

 *Notes Continued:

*Tortillas:  We used Siete Almond Flour Tortillas.  They are Whole Food Plant Based.  Feel free to use your favorite tortilla shells.  Feel free to use your favorite 6-inch tortilla shell.

*Chili Powder:  Chili powders come in varying degrees of heat as well.  We prefer Penzeys Regular Chili Powder.  It has great flavor without the heat.  Feel free to use your favorite chili powder.

*Dijon Mustard:  We used Koob’s Dijon Mustard. As you probably know, Dijon mustards vary greatly in flavor and strength.  Feel free to use your favorite Dijon mustard.  Taste test the sauce after placing in the cashew cream to build the flavor to suit your personal preferences.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 4 to 5 servings.

*Storage:  Refrigerate and use within 5 days.

*Nutrition Information INCLUDING Siete Almond Flour Tortillas: Serving Size = 1 slice: 367 Calories, 15.5g Total Fat, 0mg Cholesterol, 46.5g Total Carbohydrates, 9.3g Dietary Fiber, 15.1g Protein.