Taco Tuesday, Home Edition: Vegetarian Taco Pie
This Tuesday I’m serving you up a Taco treat you can make right in your own home. It’s healthy, vegetarian and tasty enough that it’s sure to satisfy your Taco Tuesday craving. I will warn that this isn’t the best dish for reheating. That’s not to say that you can’t– we did, and it was fine, but not nearly as good as when served up fresh. I’d recommend you invite over some friends and bring out the margaritas!
Lentil Taco Pie
- 1 cup whole wheat flour
- 1/2 Tbsp baking powder
- 1/2 tsp salt
- 3 Tbsp cold butter, cubed
- 1/4 cup almond milk
- 1/4 cup Greek yogurt
In a medium bowl, whisk together the flour, baking powder, and salt. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs. Make a well in the center and add the combined milk and Greek yogurt. Stir in to the flour mixture until just combined. Don’t over mix. Gather the biscuit dough into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate until ready to roll out and use.
- 1 tsp extra virgin olive oil
- 1 cup finely chopped onion
- 1 garlic clove, minced
- 1 cup dried lentils, rinsed
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 teaspoon dried oregano
- 1/8-1/4 tsp cayenne pepper
- salt & pepper, to taste
- 2 1/2 cups vegetable broth
- 1 cup chopped, seeded, tomatoes
In a medium pot, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin, oregano, cayenne, salt, and pepper; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Add the chopped tomatoes. Stir to combine and let cool.
- 1 cup roughly crumbled corn chips (I used Fritos)
- 1 cup plain Greek yogurt
- 1 cup shredded cheddar cheese
- Toppings: shredded lettuce, chopped tomato, sliced olives, avocado
Roll our the prepared biscuit dough and transfer to a greased pie dish. Spoon prepared lentil filling and spread evenly. Top with with crumbled chips. Dollop Greek yogurt atop the chips and spread evenly. Sprinkle with cheese. Bake in a 375 degree oven for 20-25 minutes until the crust is golden and the cheese is melted. Top with toppings of choice.