Make this simple and fun taco pie for taco night. Burrito-sized flour tortillas layered with seasoned plant-based ground, vegan queso, refried beans, rotel tomatoes, vegan cheddars shreds, red onions, peppers and jalapeños baked to perfection and served with vegan ranch. If you can't find vegan queso, make 5 ingredient queso in minutes. Same goes for taco seasoning and vegan ranch; if you can't find it, make it instead(recipes included).
12 oz plant-based ground meat
2 Tbsp taco seasoning(recipe below)
10 oz jar vegan queso(or use recipe below)
14 oz can vegan refried beans
10 oz can Rotel tomatoes with green chilies, drained
6 oz vegan cheddar shreds
1 jalapeño pepper, deseeded and diced
1/4 cup red onions, chopped
1/4 cup bell pepper, chopped
3 burrito-sized flour tortillas
1/4 cup chopped fresh cilantro
Vegan ranch dressing for serving
1. Preheat oven to 400°F.
2. In a non-stick skillet over medium-high heat, cook plant-based ground, breaking up with a spatula, until lightly browned, approximately 5 minutes. Sprinkle taco seasoning over ground and add 1/4 cup water. Cook until well combined and water absorbed, approximately 2 minutes. Remove from heat and set aside.
3. Spray a large oven-proof skillet with a little cooking spray. Lay 1 flour tortilla in skillet. Top with seasoned plant-based ground. Top with vegan queso and carefully spread over meat. Place a 2nd tortilla over ground and queso. Spread refried beans over tortilla(you may need to heat beans in microwave slightly to make spreading easier. Place the last tortilla over beans. Spread drained Rotel tomatoes over final tortilla then sprinkle with cheese. Top with chopped red onions, jalapeño and red pepper.
4. Bake 30-35 minutes. Let stand 5 minutes. Sprinkle with cilantro, slice and serve drizzled with vegan ranch dressing.
5 INGREDIENT QUESO
1 cup cashews
1/2 cup water
1.5 tsp taco seasoning
2 Tbsp nutritional yeast
4 oz can diced green chiles
Bring 1/2 cup water to a boil then pour over cashews; let stand 15 minutes. Add cashews and their soaking liquid to a blender along with taco seasoning, green chiles and nutritional yeast. Blend until smooth.
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/2 dried oregano
1 ½ tsp cumin
1 tsp salt
1 tsp black pepper