6-layer Taco Pie
And actually sort-of looked like a pie!
We had about 50 avocados on hand this weekend anyway, and what better way to use them up?
But I'm okay with that...more for me.
It's easy to throw together, takes only 30 minutes in the oven, and is even better topped with guacamole, salsa, and fresh tomatoes.
4 sprouted wheat tortillas (or your favorite kind!)
1 cup cooked brown rice
1 15 ounce can of refried beans (Amy's brand is vegan)
1 15 ounce can black beans
1/4 cup Daiya shredded pepperjack cheese
I topped the finished Taco Pie with: guac, tomatoes, & green salsa. Add whatever strikes your fancy!
In a 9-inch springform pan, layer as follows: 2 tortillas, rice, refried beans, black beans, cheese, and the last two tortillas.
Bake at 375 degrees for 30 minutes, or until the pie is heated, the cheese is melty, and the tortillas are crispy.
Let cool for about 5-10 minutes before sliding it out of the springform pan and onto a flat surface for cutting.
Top with your favorite salsas, chiles, veggies, and guacamole, and enjoy!
Pie can be covered and refrigerated for 3-4 days.