(updated March 3, 2017) // by Phoebe Lapine // 3 comments
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This post is sponsoredby the frozen veggie fairies over at Dr. Praeger’s, whose heirloom bean burgers make this veggie taco pie recipe all the more filling and delicious. As with all opinions on this site, I only give my endorsem*nt when genuine.Thank you as always for supporting the brands that make this site possible.
Frozen veggie burgers were one of my four main food groups in college.
When I lived off campus junior and senior year, the closest supermarket was a Whole Foods a mile away, which for those of us living in the bubble of college hill, might as well have been in a different city. So once a month I would make my pilgrimage there and stock up in the freezer aisle on healthy staples that would offset the biweekly late night pizza and chicken finger Fridays.
Half the time I would come home to discover my go-to boxes of veggie patties and soy nuggets lying empty, ravaged by one of my drunk housemates the night before, and then considerately placed back on the freezer shelf. But on more auspicious evenings, usually during exams, I’d try to figure out interesting ways to use them.
One of my favorites was in some sort of tortilla package—usually, a cheesy quesadilla or wrap (since wraps were the gluten-free bread of the early 2000’s).Recently, I once again came into a wealth of frozen veggie burgers, thanks to my friends at Dr. Praeger’s.And since I only have one drunk roommate now to pilfer my stash, I’ve been getting creative with some throwback dishes like this easy taco pie recipe.
It’s taken a little bit of adjustment getting used to my new apartment in Brooklyn. For the first time I’m living outside the organic golden triangle of Fairway, Trader Joe’s and Whole Foods. In fact, I think it’s the furthest I’ve lived from the latter since undergrad. And because there are very few casual restaurants or takeout places in DUMBO, I’m eating the majority of my meals at home.
So I’ve been learning to use my freezer as an extension of my pantry again, and loading up on some quick fix items to make sure that when I’m the one coming home tipsy from happy hour drinks in the city, I don’t have to use more skill than the average neighborhood raccoon to procure dinner.
This recipe, on the other hand, was a result of other more sober triumphs—a preemptive Cinco de Mayo dinner party I hosted a few weeks ago.
I’ve been dying to make a classy taco pie for ages, spruced up with the kind of toppings my college self would have never dreamed of (mainly, because kale wasn’t cool yet). Corn tortillas are my favorite way to get away with gluten-free crusts when I’m too lazy to make onefrom scratch. And in this dish, they’re quickly pan-fried until crispy, then layered with sautéed leeks, cherry tomatoes, kale (obviously), roasted sweet potatoes, a modest sprinkling of cheese and, yes, chopped upHeirloom Bean Veggie Burgers.
If you aren’t the type of person who stashes multiple boxes of veggie burgers in your freezer, fear not. You can easily bulk up this taco pie with a can of rinsed black beans. But I love the texture that the cake-y veggie patties give this cheesy Mexican casserole, and all the protein and fiber that they pack with it (6 different types of beans and lentils!).
If you’re looking for a vegetarian Cinco de Mayo main that’s produce-centric, yet topped with just enough gooey cheese to get your college self interested, then this veggie taco pie is your ticket.
And in case you’re looking for other more meaty Cinco de Mayo mains, I also have lots of inspo in the archives here.
From one healthy hedonist, to another,
Xoxo
Phoebe
Veggie Taco Pie with Sweet Potato, Beans, and KaleNo ratings yetprint recipeAn easy taco pie recipe with corn tortillas, sweet potatoes, kale, beans and tomatoes. The casserole is finished with a little cheese and fresh scallions - perfect for a weeknight meal or Cinco de Mayo celebration!Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesAuthor Phoebe LapineIngredientsOlive oil1 pound sweet potatoes diced4 Dr. Praeger’s Heirloom Bean Veggie Burgers8 corn tortillas halved1 leek thinly sliced1 bunch scallions white and green parts separated, thinly sliced1 bunch kale stems removed, and thinly sliced2 cloves garlic minced½ teaspoon cumin½ teaspoon chili powder1 pint cherry tomatoes halved1 cup finely shredded sharp cheddarInstructionsPreheat the oven to 400 degrees F.Toss the sweet potatoes with 1 tablespoon olive oil and arrange in an even layer on a parchment-lined baking sheet. Roast in the oven until tender and caramelized, 20 minutes. Set aside.Meanwhile, heat 1 tablespoon of oil in a large cast iron or nonstick skillet. Cook the burgers over medium heat until defrosted and firm, about 7 minutes. Carefully flip and cook for another 5 minutes, until browned and crisp. Set aside until cool enough to touch, then roughly chop.Add another drizzle of oil to the pan and cook the tortillas in batches, flipping a few times, until golden and stiff, about 3 minutes. Remove to a plate.Add the leeks, white scallions, and kale to the pan. Cook over medium heat, stirring occasionally, until soft, about 5 minutes. Stir in the garlic, cumin and chili powder. Cook another minute, until fragrant. Add the tomatoes and season with ½ teaspoon salt. Sauté until the tomatoes have softened and released their juices, 5 minutes. Stir in the roasted sweet potatoes and remove from the heat.Arrange half of the tortillas in the bottom of a 9-inch pie plate or casserole. Top with half of the kale mixture, half the bean burgers, and then half of the cheese. Repeat with the remaining tortillas, kale, burgers and cheese. Cover with foil and bake until melted and gooey, about 10 minutes.Garnish with green scallions and serve immediately.NotesIf you don't have any veggie burgers on hand, you can also sub in half a can of black beans for added protein and fiber. NutritionServing: 4gIf you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
This recipe was brought to you by the frozen veggie fairies over at Dr. Praeger’s. Thank you as always for supporting the brands that make this site possible. Products featured on Feed Me Phoebe are few and far between, and as with all opinions on this site, I only give my endorsem*nt when genuine. And I couldn’t be a bigger fan of these burgers that kept me well fed throughout four years of pre-real world living.
