My new favorite way to Taco Tuesday? Taco Pie. The best part about tacos (if I had to pick), is the warm tortilla and melted cheese. With this Taco Pie, you get multiple layers of tortilla and melted cheese, plus all the other goodies in between. And, you can eat it with a fork, you know, if you’re feeling civilized.

Why Taco Pie Is Perfect for Taco Tuesday

This recipe is great for a quick dinner, when you want to be the hostest with the mostest, or part of your meal prep Sunday menu. The last time I made this, I ate one slice and saved the rest in a tupperware. Then, I just had to cut a slice off, reheat it and I had lunch or dinner in 2 minutes – yum! Ready to stack?  

 

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Loaded Taco Pie
Author: 
Recipe type: Dinner, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 portions
 
The only thing better than tacos is taco pie. Multiple layers of tortilla and melted cheese, plus all the other goodies in between!
Ingredients
  • 1 red and green bell pepper, diced
  • Avocado oil spray
  • 4-6 tortillas (I used Siete Almond Flour tortillas)
  • 1 cup black beans
  • ½ cup shredded cheese
  • ½ cup salsa (I prefer Tenayo)
  • 1 avocado
  • Microgreens for garnish
Instructions
  1. Preheat oven to 400
  2. Spray skillet with avocado oil and heat over medium high
  3. Sauté diced red and green bell peppers, until soft. Transfer to a bowl and reserve
  4. Wipe out skillet and spray again with avocado oil
  5. Lay down a tortilla and sprinkle with a portion of the peppers, black beans, cheese and salsa
  6. Top with another tortilla and repeat the process to make as many layers as you want (make sure your bottom layer is the widest to support the top layers)
  7. Bake for 15 minutes, until cheese is melted
  8. Serve warm topped with avocado and microgreens