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    Home » Recipes » Entrees

    Vegan Tortilla Pie (Oil-Free)

    Posted: Jan 28, 2021 by Lori Last Updated: Mar 15, 2021 · This post contains affiliate links.

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    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!

    close up of baked tortilla pie in a large white pie dish

    I've been on a bit of a Mexican kick lately. Remember these crispy Baked Taquitos? And this Warm Vegan Taco Bowl? 

    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?

    a slice of tortilla pie on a plate with a lime wedge

    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.

    labeled photo of ingredients

    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
    • onion
    • 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

    2-photo collage showing layering of ingredients

    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.

    2-photo collage showing layering of more tortillas, sauce, and veggies

    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.
    overhead view of whole dish and a slice on a plate served with cilantro and lime

    Tips and Substitutions

    What can I use instead of the soy curl taco meat?

    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.

    How about store-bought cheese?

    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!

    How long does it keep?

    Vegan tortilla pie reheats well and keeps in the refrigerator for up to 4 days.

    Can tortilla pie be frozen?

    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.

    slice on a plate showing layers on the side

    You might also like:

    Healthy Baked Taquitos
    Vegan Chili Mac
    Vegan Taco Bowls
    Chorizo Stuffed Cabbage Rolls
    Oil-Free Vegan Quesadillas
    The BEST Lentil Chili
    Easy Oil-Free Queso Dip

    whole tortilla pie in pie plate

    Vegan Tortilla Pie

    Author: Lori Rasmussen, My Quiet Kitchen
    This easy and flavorful tortilla pie has layers of corn tortillas, dairy-free cheese, vegan taco meat, corn, olives, and tangy enchilada sauce. Endlessly versatile and open to substitions with your favorite veggies, beans, cheese. Serve with your favorite toppings like guacamole, sour cream, and cilantro.
    Vegan, gluten-free, and oil-free; be sure to check labels for allergens.
    Servings: 5 servings
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 15 mins
    Cook Time: 22 mins
    Total Time: 37 mins

    Equipment

    • pie plate
    • medium saucepan

    Ingredients 

    • 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):

    • guacamole
    • vegan sour cream
    • cilantro
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    Instructions
     

    • 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.

    Notes

    Substitutions

    If 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.

    Storing

    Leftover tortilla pie will keep in the refrigerator for up to 4 days. Reheat in the microwave or oven.

    Estimated Nutrition (per serving)

    Calories: 300kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 1gFiber: 7gSugar: 5g

    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.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
    « 25 Vegan Recipes To Make With Fresh Herbs
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    Comments

    1. Charlotte Lee

      February 27, 2021 at 2:35 am

      Made this tonight/ forgot the corn but put black been and chickpeas that I had leftover from the before day dinner. It was really very good. Next time I will not forget the corn, will make it again for sure.

      Reply
      • Lori

        February 28, 2021 at 9:09 am

        Glad you enjoyed it, Charlotte!

        Reply
    2. daisy

      January 30, 2021 at 6:46 am

      Oh yeah! I forgot, I used to make something similar to this and it was fabulous!
      Thanks for the reminder.
      I will have to swap out a few things, but I bet it will be scrumptious!

      Reply
      • Lori

        February 03, 2021 at 6:46 am

        Hope you enjoy, Daisy!

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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