This easy vegan tortilla pie has layers of enchilada sauce, corn tortillas, veggies, and vegan taco meat. It's endlessly customizable, nutritious, and on the table in about 45 minutes!
The truth is, the flavors of Mexican and Tex-Mex cuisines are some of my absolute favorites! I mean, is it even possible to grow tired of these foods?
What We Love About This Dish
What's not to love? It's warm and comforting like enchiladas, yet served in a pie plate. Think of it like lasagna made with corn tortillas, except much easier than lasagna!
It's creamy, soft, and meaty, with little bursts of sweet corn and the zip of enchilada sauce.
This tortilla pie also happens to be oil-free, gluten-free, and pretty darn nutritious. *Be sure to check labels carefully if you need to strictly avoid gluten and/or oil. The 365 brand enchilada sauce I used appears to be free from both, but many brands of enchilada sauce contain gluten and oil. Or try this healthy homemade enchilada sauce by This Healthy Kitchen.
Bonus! Leftovers keep well. I don't know about you, but lately I'm all about enjoying leftovers at the end of a long day. But also....
As opposed to a huge vegan enchilada casserole, this recipe makes a smaller, more reasonable amount. So it's faster to assemble and great for smaller households.
Ingredients and Equipment
To make this enchilada pie you'll need a 9-inch deep dish pie plate or similar size skillet, a saucepan, and just 6 ingredients:
This is a summary; scroll to the recipe card below for complete instructions.
- 100% corn tortillas
- enchilada sauce
- vegan taco meat (<---this recipe can be made oil-free and gluten-free), or sub tofu chorizo or store-bought vegan beefy crumbles
- corn kernels (frozen is great)
- black olives
- vegan queso fresco (oil-free) or other vegan cheese
Feel free to omit anything you don't like (I'm lookin at you, olive-averse folks), and add other fun ingredients, such as:
- black or pinto beans, plain or refried
- vegan cheese sauce or queso
- fresh spinach, arugula, or baby kale
- sautéed jalapeño or poblano peppers
- cooked rice
Step By Step: How To Make It
1. Preheat oven to 375 degrees F (190 C), and heat the enchilada sauce in a saucepan until just warm to the touch. Place 4 of the tortillas in the warm sauce. Use your hands to submerge them, ensuring both sides are coated. Cover the bottom of a 9-inch deep dish pie plate (or 9-inch skillet) with tortillas.
2. Sprinkle about half of the taco meat, onion, corn, olives, and cheese on top of the tortillas.
3. Place the remaining 3 tortillas in the sauce, and repeat the the process, layering them on top of the meat and veggies.4. Sprinkle with the remaining taco meat, veggies, and cheese. Pour the remaining enchilada sauce evenly on top. Bake for 20 to 23 minutes or until hot, then serve with your favorite toppings.
Tips and Substitutions
Feel free to substitute store-bought crumbles, or any other homemade veggie taco "meat" you enjoy. If using plain beefy crumbles, tofu, cauliflower rice, etc, I highly recommend sautéing it first with plenty of taco seasoning.
Absolutely. The almond queso fresco linked in the recipe is pretty quick and easy to make, but it does require a bit more planning ahead. Go ahead and use store-bought vegan shreds if that helps!
Vegan tortilla pie reheats well and keeps in the refrigerator for up to 4 days.
I haven't tried freezing this yet, but it might work. Since this recipe doesn't make a large amount we usually finish it in just 2 or 3 days.
You might also like:
Vegan Tortilla Pie
- 7 corn tortillas
- 2 cups enchilada sauce Check labels for allergens, as needed.
- 2 cups vegan taco meat Sub store-bought vegan crumbles, if desired. See Notes.
- ½ large onion, chopped
- 1 cup corn kernels, thawed if using frozen
- ½ cup sliced black olives
- ½ batch vegan queso fresco Or 1 ½ cups shredded vegan cheese.
For serving (optional):
- vegan sour cream
- Preheat oven to 375 degrees F (190 C). In a medium saucepan heat the enchilada sauce until just warm to the touch.
- Place 4 of the tortillas in the warm sauce. Use your hands to submerge them, ensuring both sides are coated. Pick up one tortilla, allowing excess sauce to drip back into the pan. Place tortilla in a 9-inch deep dish pie plate (or similar size skillet), toward the side. Repeat with remaining 3 tortillas so that the entire bottom of the plate is covered. (See photos above in post.)
- Sprinkle about half of the taco meat, onion, corn, olives, and cheese on top of the tortillas.
- Place the remaining 3 tortillas in the sauce, and repeat the the process, creating another layer on top of the meat and veggies. Sprinkle with the remaining taco meat, veggies, and cheese. Pour remaining enchilada sauce evenly on top.
- Bake for 20 to 23 minutes or until hot. Let stand 5 minutes, then slice and serve with your favorite toppings.
SubstitutionsIf using store-bought vegan beefy crumbles, crumbled tofu, or other homemade veggie ground for the seasoned taco meat, I recommend first sautéing it with taco seasoning. Store-bought seasoning blend is fine, or use the homemade blend mentioned in this Taco Bowl post.
StoringLeftover tortilla pie will keep in the refrigerator for up to 4 days. Reheat in the microwave or oven.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.