Vegetarian Taco Pie

12 Sep

A delicious vegetarian taco pie is layered with rice, beans and non-meat burger crumbles.

Yesterday was Grandparent’s Day. I was sad to spend the day without my grandparents.

Earlier in the year, my last grandparent, my Grandma passed away. She was, among a lot of things, a wonderful cook. She lived to feed her family and make sure everyone was happy and healthy. She measured a person’s character by their appetite.  My husband, who always asked for second helpings of her ravioli and never passed up trying new foods, was a darling in her eyes.

When I became vegetarian back in high school, she took it upon herself to create new non-meat meals for me to enjoy. I always appreciated her kind heart and creativity since she was an Italian woman, who loved every cut of meat out there (liver, turkey neck, etc…).

Here is one of my favorite meals that she created for me. It’s a vegetarian taco pie. Now that I’m a working mother, I love it not just for it’s flavor, but because you can make it the night before (or a few days), put it in the refrigerator and then cook it just before you want to eat it.

I hope you’ll enjoy this Grandma-inspired vegetarian taco pie!

After eating one piece of vegetarian taco pie, you'll definitely come back for another one.


– 6-8 (10 inch) flour tortillas
– Vegetarian burger crumbles (morningstar, boca or quorn)
– Can of black beans
– 2 cups of shredded sharp cheese
– Lettuce
– 2 cups of Salsa
– Bag of spanish or mexican rice (Knorr)
– 1 Tbsp taco seasoning
– 1-2 cups of shredded lettuce


Cook the bag of spanish or mexican rice according to the directions.

Add a cup of your salsa into the black beans and cook until the beans are soft.

Warm up half the bag of burger crumbles, sprinkle with a tablespoon of taco seasoning for flavoring.

Once all the ingredients are cooked you can begin assembling your taco pie. You’ll need a pie dish. Place your first flour tortilla in the pie dish. Spread some black beans over the flour tortilla. Next, put another flour tortilla on top of the black beans. Spread some spanish rice on that flour tortilla. Add another flour tortilla and layer that with burger crumbles. Keep making layers of tortillas and ingredients until you have a nice taco pie. I usually make 6 layers.

Finish your taco pie by putting a flour tortilla on top as the lid. Spread a cup of salsa and the shredded cheese over the top of your taco pie.

Cook the taco pie in the oven at 350 degrees for 20-25 minutes.

Once it’s out of the oven, you can sprinkle some shredded lettuce over the top prior to serving.

Cut it up like you would a piece of apple pie and serve.



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