6-Layer Taco Pie
It was all Alex's idea. For months he'd been wanting to re-create a random, rushed, thrown-together version of this Taco Pie we'd accidentally made before. The problem? I couldn't exactly remember how we'd made it...or what we'd thrown in it. As we went over what we thought we'd need to pick up from the grocery store, pieces of the puzzle started coming back to me. Tortillas, beans...or course there were beans! And cheese!
It all came together much more efficiently and inexpensively than I could ever have imagined. It was good and cheap.
And actually sort-of looked like a pie!
We had about 50 avocados on hand this weekend anyway, and what better way to use them up?
Our neighbors have huge avocado and peach trees, and we're lucky that they get so bombarded by fruits that they share them with us. We made enough guacamole to feed 12 people out of these avocados, and still had leftovers.
But I'm okay with that...more for me.
This went from being a meal I had no memory of to a meal-time staple in our house.
It's easy to throw together, takes only 30 minutes in the oven, and is even better topped with guacamole, salsa, and fresh tomatoes.
4 sprouted wheat tortillas (or your favorite kind!)
1 cup cooked brown rice
1 15 ounce can of refried beans (Amy's brand is vegan)
1 15 ounce can black beans
1/4 cup Daiya shredded pepperjack cheese
I topped the finished Taco Pie with: guac, tomatoes, & green salsa. Add whatever strikes your fancy!
In a 9-inch springform pan, layer as follows: 2 tortillas, rice, refried beans, black beans, cheese, and the last two tortillas.
Bake at 375 degrees for 30 minutes, or until the pie is heated, the cheese is melty, and the tortillas are crispy.
Let cool for about 5-10 minutes before sliding it out of the springform pan and onto a flat surface for cutting.
Top with your favorite salsas, chiles, veggies, and guacamole, and enjoy!
Pie can be covered and refrigerated for 3-4 days.