Anything that has the words mexican, burrito and pie in the same sentence can’t be that bad, right? Well this recipe did not disappoint! This one is a keeper in our family! They are already asking to make it again, so there you go, you may want to give this one a try. I pulled this recipe from the La Dolce Vegan!
The picture here does not do it justice. We actually made a larger batch and dug in and destroyed any good picture opportunities, so we took a picture of the backup dish, sorry about that. But you should give it a try anyway.
stuff you’ll need:
1 large ripe avocado
2 garlic cloves – minced
4 green onions – finely chopped
1 tbsp plain Greek yogurt (I used the non fat)
1 tbsp lemon juice
2 15oz can of pinto beans – drained and rinsed
1 15oz can of black beans – drained and rinsed
1 cup salsa (I used a chipotle salsa)
1 jalapeno – minced (I kept seeds in but I like things hot, if you know what I mean)
1 jalapeno – sliced
1 tsp chili powder
½ tsp ground cumin
5 8-inch spelt tortillas (or whole wheat)
1 ½ cups vegan cheese grated (we used regular but I would recommend ½ regular and ½ vegan)
what to do with the stuff:
- Preheat oven to 350
- In a small bowl, mash the avocado, garlic, green onion, yogurt and lemon juice until smooth. Set aside
- In a medium bowl, mash the beans, salsa, jalapenos, chili powder and cumin. Set asside.
- Lightly oil a 8 inch pie dish and layer:
- tortilla, then half of the bean mixture
- tortilla and half of the avocado mixture and ½ cup cheese
- tortilla and the remaining bean mixture
- tortilla and the remaining avocado mixture and ½ cheese
- tortilla
- cover with foil and bake for 25min
- remove cover and layer with ½ cup cheese and sliced jalapeno and bake for 5 more min
