Vegan Black Bean Taco Pie

There's something magical about the aroma of a homemade pot pie baking in the oven, especially when it combines the bold flavors of a taco filling with the comforting embrace of cornbread. This Vegan Taco Pot Pie transforms familiar Tex-Mex ingredients into a hearty casserole that's perfect for feeding a hungry family or impressing dinner guests with its rustic charm and vibrant flavors.

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This recipe brings together the hearty, protein-rich goodness of black beans with the sweet, crumbly texture of cornbread in one delicious package. The filling simmers with warming spices like cumin, chili powder, and smoked paprika, while fresh vegetables add color and nutrition. When topped with the golden cornbread crust, this dish becomes a complete meal that celebrates the best of comfort food while staying entirely plant-based.

Ingredients

• Taco Filling: 1 tablespoon olive oil, 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 green bell pepper (diced), 1 medium zucchini (diced), 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt (or to taste), 1/4 teaspoon black pepper, 1 (15 oz / 425 g) can black beans (drained and rinsed), 1 cup frozen or canned corn (drained if using canned), 1 (14.5 oz / 400 g) can diced tomatoes with juices, 1/2 cup vegetable broth
• Cornbread-Style Topping: 1 cup (120 g) all-purpose flour, 1 cup (150 g) fine cornmeal, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 tablespoons organic sugar, 1 cup (240 ml) unsweetened plant-based milk (soy, almond, or oat), 1/4 cup (60 ml) neutral oil (e.g., canola, sunflower), 1 tablespoon apple cider vinegar

Instructions

Prepare the oven and baking dish

Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.

Start the filling base

In a large skillet over medium heat, add olive oil. Sauté onion for 3 minutes until softened. Add garlic, bell peppers, and zucchini, and cook for 5 more minutes.

Add the seasonings

Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.

Complete the filling

Add black beans, corn, diced tomatoes (with juices), and vegetable broth. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning if needed.

Transfer to baking dish

Pour the taco filling evenly into the prepared baking dish.

Prepare the cornbread dry ingredients

For the cornbread topping: In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.

Mix the cornbread wet ingredients

In a separate bowl or measuring cup, combine plant-based milk, oil, and apple cider vinegar.

Combine the cornbread batter

Pour wet ingredients into dry ingredients. Stir gently until just combined (do not overmix).

Top the filling

Spoon the cornbread batter evenly over the taco filling, spreading gently to cover.

Bake the pot pie

Bake for 28–32 minutes, or until the cornbread topping is golden and a toothpick inserted in the center comes out clean.

Rest before serving

Let rest for 5 minutes before serving. Serve warm, optionally garnished with fresh cilantro, avocado, or salsa.

Zusatztipps für die Zubereitung

Beim Zubereiten des Teigs für die Maisbrot-Kruste ist es wichtig, nicht zu stark zu rühren. Zu starkes Vermischen aktiviert das Gluten im Mehl, was zu einem zähen statt fluffigen Topping führen kann. Ein paar Klümpchen im Teig sind völlig in Ordnung. Wenn Sie eine knusprigere Kruste bevorzugen, können Sie den Ofen für die letzten 3-5 Minuten der Backzeit auf Grillfunktion umstellen, aber behalten Sie die Auflaufform gut im Auge, damit nichts anbrennt.

Varianten und Anpassungen

Diese Taco-Auflaufform ist unglaublich anpassungsfähig. Für eine schärfere Version können Sie einen fein gehackten Jalapeño zur Füllung hinzufügen oder etwas Chipotle-Pulver in die Gewürzmischung einarbeiten. Wer es gerne käsig mag, kann der Maisbrot-Mischung eine halbe Tasse veganen Käse hinzufügen oder vor dem Servieren etwas veganen Käse darüber streuen. Für eine glutenfreie Option ersetzen Sie das Allzweckmehl durch eine glutenfreie Mehlmischung und stellen Sie sicher, dass Ihr Maismehl glutenfrei ist. Haben Sie keine schwarzen Bohnen zur Hand? Pinto-Bohnen oder rote Bohnen funktionieren genauso gut.

Serviervorschläge

Servieren Sie diesen herzhaften veganen Auflauf direkt aus dem Ofen, während er noch warm und duftend ist. Eine Schicht frischer Avocadoscheiben, ein Spritzer Limettensaft und frischer Koriander verleihen dem Gericht eine erfrischende Note. Für zusätzliche Textur können Sie etwas zerbröselten Tortilla-Chips darüber streuen oder einen Klecks veganen Sauerrahm hinzufügen. Als Beilage passt ein einfacher grüner Salat mit Zitrus-Dressing perfekt, um die Mahlzeit abzurunden und ein Gleichgewicht zu den reichhaltigen Geschmacksrichtungen des Auflaufs zu schaffen.

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This vegan taco pot pie combines the best of two comfort food worlds - the spicy satisfaction of tacos and the homey goodness of cornbread. It's a dish that bridges culinary traditions to create something uniquely delicious, proving that plant-based cooking can be both exciting and familiar. Whether shared at a family dinner table or packed for tomorrow's lunch, this hearty meal delivers flavor, nutrition, and that special feeling that only comes from food made with care.

Recipe FAQs

→ What spices enhance the black bean filling?

Ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper create a balanced, smoky, and mildly spicy flavor.

→ Can I customize the cornbread topping?

Yes, you can add ingredients like vegan cheese or jalapeños to the batter for extra flavor and texture.

→ What is the best way to ensure the topping is cooked properly?

Bake until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean, typically 28–32 minutes.

→ Can this dish be made gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend to accommodate gluten-free diets.

→ How should leftovers be stored?

Refrigerate leftovers in an airtight container for up to 3 days and reheat thoroughly before serving.