Ingredients

The following ingredients have 4 Servings
  • ½ cup raw cashews, soaked
  • 1 teaspoon Dijon mustard *
  • ¼ cup water
  • ¼ cup low-sodium vegetable broth *
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons + 1 teaspoon distilled white vinegar
  • 1 teaspoon tomato paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon sweet paprika
  • ¼ teaspoon chipotle powder
  • 2 Tablespoons dried minced onions
  • ½ teaspoon sea salt (+/-) *
  • ½ cup yellow onions, fine dice
  • 1 jalapeno pepper, fine dice
  • 1 red bell pepper, diced
  • 1 – [ 15.5 oz can ] black beans, drained and rinsed
  • 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 to 3 teaspoons lime juice (+/-)
  • ¼ teaspoon chipotle powder
  • 1 teaspoon smoke paprika
  • 1 ½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ to 1 teaspoon sea salt (+/-) *
  • 8 – 6-inch tortillas (or 4 to 6 – 8-inch tortillas) *
  • Chopped fresh cilantro
  • Chopped avocados
  • Shredded lettuce
  • Chopped tomatoes

Instruction

  • Preheat the oven to 400 F.
  • Line the bottom of a small casserole baking dish (or an 8-inch spring-loaded cheesecake pan) with parchment paper.
  • Place the cashews into a small bowl, cover with boiling water and soak for 15 minutes, or place the cashews into a small stockpot and boil for 10 minutes, drain off the water, then place them into a high-speed blender with all the remaining Sauce Ingredients and blend on high until smooth and creamy.
  • While the cashews are soaking, make the Bean-Veggie Layer. Place the diced onions, bell pepper, and jalapeno into a non-stick skillet and sauté for approximately 8 to 9 minutes until tender.  If the veggies start to stick splash a little water in the pan.
  • Then add all the remaining Bean-Veggie Ingredients into the pan, saute, stirring constantly until heated through, approximately 3 minutes. Then remove from the stove and set aside.
  • Place the tortillas onto a large baking sheet and place into a preheated 400 F oven and toast until lightly crisp, approximately 5 minutes, then remove.
  • Place one 6-inch tortilla on the bottom of the spring-form pan, then take one 6-inch tortilla and cut it in half and place it on the sides to cover the bottom of the 8-inch spring-form pan (see notes below).  Then take ¼ of the bean-veggie mixture and place it on top of the tortillas and spread into a thin layer.  Cover the veggie layer with ¼ cup of the sauce, then repeat 3 more times, ending with sauce on top. Note:  Don’t worry if the sauce doesn’t completely cover the entire veggie layers.
  • Place the taco pie into a preheated 400 F oven and place a baking sheet over top (cookie sheet) to lock in the heat and bake for 20 minutes until heated through.
  • Serve topped with shredded lettuce, chopped tomatoes, avocadoes and cilantro. Cut into wedges, enjoy!