Vegetable Taco Pie

Once again in the Price household a culinary division took place.  This past Sunday was a war of tacos...of the casserole style!  While the rest of my family noshes on homemade tacos, burritos, and fajitas made with ground turkey, I find myself searching for different, great tasting plant based options, always.  Now, this is fine for me and I feel as if my influence is rubbing off on the rest of my clan too.  In fact, I catch my boys from time to time 'sneak-tasting' in my pot or pan of delicious veggienism (yep, made that up), because it is just that, DELICIOUS!  

On my usual Saturday morning grocery shop this past weekend, I made sure to pick up a package of plant protein meatless crumbles for my  Mexican casserole.  However, when it came time to prepare the veggie version on Sunday, I desired an actual vegetable symphony and not that of the purchased processed crumbles.  Always having mushrooms and zucchini on hand (veggie-staple-must-haves), I decided to create an actual authentic Vegetable Taco Pie!  

Check out the recipe below.  Now if your house is anything like mine, an easy swap of ground turkey works for the meat eaters we know and love- look out for their version next!

Preheat on 400.  Use 9x5 inch loaf pan.
Ingredients:

• 1/2 tbsp coconut oil (canola will suffice)
• 1 medium sized zucchini, cleaned and diced
• 1 pint mushrooms, cleaned and chopped
• 1/2 onion diced
• 2 large 10-inch tortillas (corn or flour)
  
• 1 can vegetarian refried beans
• 1 can of diced tomatoes w/ green chilies
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup taco sauce
• 1 tbsp Abstract Spice
• 1 tsp chili powder
• 2 tsp cumin

The Process:

1. On medium/high heat, sauté oil, onions, mushrooms, and zucchini, Abstract Spice, cumin, and chili powder, until veggies are just tender- approximately 5 minutes.  Set aside
2. Combine cheeses in one bowl.  Set aside.
3. Cut tortillas in half, creating 4 halves.
4. Spread 1/4 layer taco sauce on the bottom of the pan
5. Layer 2 tortilla halves, arrange to cover bottom of pan.
6. Sprinkle a light layer of cheese
7. Layer vegetable layer on top of cheese covered tortillas.
8. Layer beans atop vegetable mixture
9. Layer 1/2 the cheese mix
10. Layer remaining tortilla halves
11. Spread remaining taco sauce atop the tortillas
12. Layer tomatoes and chilies
13. Layer remaining 1/2 of cheese
14. Add sliced green onions and olives (optional)
15. Bake for 30 minutes or until cheese is light golden and bubbly. 

Enjoy!