Gluten Free Vegan Taco Pie

I saw an idea for a Taco Pie floating around the internet. I LOVE tacos, so I just knew I wanted to take this idea and make it healthy. I basically just used my usual taco filling, whipped up an enchilada sauce to mix in, then topped it with a cornbread topping for a “crust” and it turned out amazing! I used a 13×9 inch casserole dish the first time I made it. I thought we would have way too much and I would end up throwing most of it away because we would never eat it all before it went bad. I was wrong. We had barely enough leftover. My point? This is GOOD. And it’s EASY.

Taco Seasoning

1 tbsp chili powder

2 tsp onion powder

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

1 tsp Himalayan Sea Salt

Taco Filling

3 green peppers, diced

5 roma tomatoes, diced

1 large onion, diced

1 cup brown rice

2 cups vegetable broth

Enchilada Sauce:

8 oz can of tomato sauce

1 1/5 tbsp chili powder

1/4 tsp cumin

1/4 tsp onion powder

1/4 tsp garlic powder

1 1/2 cups water

2 tbsp tapioca flour

Cornbread Topping:

1 cup cornmeal

1 cup gluten free baking flour

2 tbsp coconut palm sugar

1 tbsp baking powder

1 cup unsweetened non-dairy milk (I like this milk)

2 tsp apple cider vinegar

1/4 cup unsweetened applesauce

2 tbsp maple syrup

1 tsp Himalayan sea salt

  1. Cook 1 cup of rice with 2 cups of vegetable broth. I generally cook my rice in a crock pot ahead of time, that way it’s cooked and ready when I need it.
  2. To make the taco filling, dice the peppers, tomatoes, and onion and saute in a large skillet. Add the rice and 1/4 cup vegetable broth. Then sprinkle on the taco seasoning. Mix well.
  3. To make the enchilada sauce, mix everything in a sauce pan except the water and tapioca flour. Once it comes to a bubble, add in the water and tapioca flour and bring it to a bubble again. Once it is bubbly, mix it into the taco filling.
  4. To make the corn bread topping, mix all the dry ingredients in a large bowl and the wet ingredients in a medium bowl. Then add the wet ingredients to the dry ingredients and mix well.
  5. Pour taco mixture into a casserole dish and top with the cornbread mixture.
  6. Bake at 350 for 30 minutes.

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