Tex-Mex Pie With A Refried Bean Crust (DF, GF)

Source: Berries and Barnacles | Serves: 6 | Time: 50 min

Changes: used vegan refried beans; used Barvecue Carnitas for filling; used cherry tomatoes instead of roma tomatoes; used vegan cheese; used vegan sour cream; and used avocado slices instead of guacamole.

Ingredients

Refried Bean Cust

1 can vegan refried beans

1 egg

1 cup flour, all-purpose or gluten-free

1 ½ teaspoon baking powder

Toppings

1 ½ cups Barvecue Carnitas

½ small red onion, finely diced

½ bell pepper, chopped

½ cherry tomatoes, chopped

1 cup Violife Mexican shreds

For Serving

Vegan sour cream

Sliced #avocado

Instructions

Preheat the oven to 375°F (190°C).

Mix the can of beans and the egg in a large bowl. Stir in the flour and baking powder.

Grease a 9-inch pie plate, then spread the mixture evenly in the pie plate to make a crust.

Prepare all of the fillings.

Build the pie by spreading out the taco filling. Then top it with onion, pepper, and tomatoes. Cover with grated cheese.

Bake the pie for 30 minutes, until the crust is set and the cheese is melted.

Serve hot and fresh from the oven with guacamole, salsa, and sour cream.