Vegan Tortilla Pie

Wednesday, June 25, 2014

Things got a little "golden brown" (as my grandad likes to call burnt things) in the kitchen the other day. This tortilla pie was a lesson in broiling and more specifically a lesson in what not to do when broiling i.e. start reading an in-depth article online.

I just wanted to make the top a little golden because it just wasn't happening while baking at 400. Never ever leave the kitchen while cooking. It was only the smell that brought me back to my task of cooking. Luckily, things weren't too hairy and the char didn't really affect the flavour of the dish.

This tortilla pie was delish! I think it's only about three layers and that's about good enough for me. Plus, the dish I was assembling it in wouldn't have accommodated any more layers. This is a basic tortilla pie, you can always add more interesting ingredients and more layers if you want. It's yet another customizable dinner from the Kitchen Grrrls!

Vegan Tortilla Pie

4 whole wheat tortilla (GF tortillas for gluten-freers)
1 can of beans, strained and rinsed well (I used adzuki because that’s all we had at the time but definitely pinto or black beans are best)
300g of silken tofu, optional
1 cup salsa
2 tsp olive oil
2 red bell peppers, sliced thin
1 sweet onion, sliced thin
1 tsp paprika
¼ tsp garlic powder
½ tsp ground cumin
salt, pepper to taste
¾ cup corn, frozen or fresh
1 cup of Daiya Cheese shreds


Preheat oven to 400F.

Heat olive oil in a medium sauté pan, once heated add peppers and onion. Toss them about and then add paprika, garlic powder, cumin, salt, and pepper. Let them cook for 5-7 mins or until browned, stirring occasionally. Add corn and cook for another minute until everything is warm. Once the veggies are browned, turn off the heat and set the pan aside somewhere.  

In a medium bowl add the beans, salsa, and silken tofu, if using. I added the tofu because I had it hanging out in the fridge, wanted to get rid of it, and thought I’d give the dish a little extra protein. Mash everything together, you can make things as smooth or chunky as you’d like, just make sure all the ingredients are incorporated. Add a sprinkle of salt just in case the tofu mellowed out the flavour.

Let’s get stacking! Grease the bottom and sides of a round casserole dish. Place down a tortilla followed by the bean mixture then veggies and cheese. Continue this pattern until you no longer have any filling left. Finish with a tortilla on top and maybe a sprinkle of cheese if you’d like. Place in pre-heated oven with a lid on top or foil and bake for 30 minutes. Remove lid/foil and bake for another 10 mins.

Let cool before cutting and serving.

1 comment

  1. Amazing recipe and delicious meal by one heck of a talented and smart grrrl!


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