+GF +QP +SF
This taco pie is easy to throw together, takes only 30 minutes in the oven, and is even better topped with guacamole, salsa and fresh tomatoes. —AS
SERVES 4
4 (9” [23-cm]) tortillas
1 cup (160 g) cooked brown rice
1 (15-oz [425-g]) can refried beans
1 (15-oz [425-g]) can black beans, rinsed and drained
¼ cup (30 g) shredded vegan cheese
TOPPINGS
Salsa
Guacamole
Preheat the oven to 375°F (190°C).
In a 9-inch (23-cm) springform pan, layer as follows: 2 tortillas, rice, refried beans, black beans, cheese and the last 2 tortillas.
Bake for 30 minutes, or until the pie is heated, the cheese is melted and the tortillas are crispy.
Let cool for about 5 to 10 minutes before sliding it out of the springform pan and onto a flat surface for cutting.
Top with your favorite salsa and guacamole.
Note: This pie can be covered and refrigerated for 3 to 4 days.