Tex-Mex Tortilla Pie (V, GF option)

Tex-Mex tortilla pie from The Spoon + Shovel

Sometimes I wish that Taco Tuesday could be Taco Everyday... My love of beans and salsa borders on being socially unacceptable. Growing up, Mom took Mexican pizza to get-togethers all the time, and I was a little shocked upon realizing how long it’s been since I had one. She made them with layers of tortillas, cheese and salsa, which was my original plan here until I kind of went filling-crazy. The glory of Mexican pizza, though, is that you can fill it with an array of ingredients, so use this recipe as a guide and go nuts.

Ingredients:
5 flour or corn tortillas, fajita size
1 can vegetarian refried beans (16oz.)
1 can black beans (16oz.)
1 C. cooked seitan, chopped (optional)
1 red pepper, roasted, skinned and chopped
1 jalapeño, finely chopped
1 C. corn, cooked
½ of a white onion, finely chopped
1 t. ground cumin
¼ t. chili powder
Salt and pepper to taste
Nutritional yeast to taste
½-1 C. non-dairy cheese shreds (we used Daiya)

Prep time: 20-30 min
Cook time: 15-25 min
Yield: 8-12 servings

-Set your oven broiler to high. 
-Cut the red pepper into 4-5 large pieces, discarding the top and seeds, and arrange skin-up on a foil-covered baking sheet or stoneware. 
-Broil for 10-15 min or until the pepper’s skin has begun to blacken and bubble. 
-Remove from the oven and wrap in the foil underneath. 
-Set oven to 400 F. 
-Drain and rinse the black beans and gently combine in a medium bowl with the refried beans, cumin, chili powder, salt and pepper. 
-Chop the jalapeño and onion and combine in a separate bowl with the corn and optional seitan. 
-Remove the pepper pieces from the foil, peel and discard the skin, chop, then add to the other veggies. 
-Place one tortilla in the bottom of a 9” pie pan and spread about a quarter of the bean mixture evenly on top, sprinkling with nutritional yeast before adding a quarter of the veggies and a thin layer of cheese shreds. Repeat until you run out of filling and put a final tortilla on top. 
-Cover with a piece of foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the top is crisp and begins to brown around the edges. 
-Remove from the oven and let cool for a few minutes before serving.

Tex-Mex tortilla pie from The Spoon + Shovel