Mom's Burrito Pie (Deep Dish Mexican Pizza!)

I grew up eating this dish once a week. Well, maybe that’s an exaggeration, but for sure, twice a month, at least! My Momma always called it burrito pie but someone informed me on my Instagram this week that it’s also deep dish Mexican Pizza! Either way, it's one of the most simple dishes you can imagine and it's good every single time! Dare I say, it will stand up to ALL the pickiest eaters, and this vegan version with homemade refried beans is the perfect thing to serve to a crowd of “mixed eaters”!

This recipe uses the homemade refried beans that we made earlier in the week. Obviously, canned are just fine but be careful because if you’re wanting this recipe to be plant based…check the can! Unless it otherwise states “vegetarian” a lot of commercial refried beans contain lard, making them not vegan at all…and not even vegetarian! Aside from that, the best part of this recipe, like a lot of the things I like to make, is that it’s totally customizable to your pallet and the ingredients that you love (or hate, as the case may be.)

What you are going to need to buy:

Tortillas, size depends on the casserole dish you want to bake this in and how large a pie you are making.

Refried Beans

Olive Oil

Ground “Beef” - this recipe used the ground from Beyond Meat but you do end up crumbing it up, so the frozen crumbles work just as well.

Medium onion, diced

Minced Garlic - (we like these jarred options from Spice World!)

Taco Seasoning (or your preferred spices to season taco meat)

Red Sauce or Enchilada Sauce (Not tomato sauce, chili based)

Cheddar Shreds - (pictured are the Cheddar Shreds from Violife)

Sour Cream - (Tofutti is the best!)

Diced Tomatoes

Fresh Herbs, for garnish

What you are going to need to do:

Preheat over to 350 degrees.

In a pan, on medium heat, with 1 tablespoon of olive oil saute’ you onions and garlic until the onion is translucent.

Add into the pan your Beyond Meat cook until brown and crumbled. Add a splash of water and your taco seasoning (amount will depend on how much filling you are making.) Taste for seasoning. Remove from heat.

In a round casserole dish, roughly the size of your tortillas, pour about 3 tablespoons of the red sauce into the the dish, just to cover the bottom.

We’re basically making taco lasagna!

Holding a tortillas in your hand, or placing it on the counter-top, spread a nice thick layer of refried beans onto the tortilla and place in the dish.

Note: Do not try to spread the beans on the tortilla after you place it in the dish or you are just going to pull your hair out! Before, before, before…

Layer the meat filling on top of the beans, followed by a handful of cheese and another 3 tablespoons of red sauce.

Repeat this layering process until you reach the top of the baking dish. I typically get 3 layers.

Top off your Burrito Pie with a final tortilla and pour the remaining red sauce onto the top to cover the entire thing.

Top with cheese and cover loosely with tin foil or the lid to the casserole dish. (Do not let the cover touch the cheese.

Bake at 350 for 30 minutes. After 30 minutes, uncover, turn your over to broil, and bake another 3-5 minutes until cheese is nice and melted. Keep a close eye on it for the last 5 minutes. Every stove/broiler is different and you don’t want it to burn!

Remove from oven and let stand for 15-25 minutes before serving.

Top with sour cream, tomatoes, and fresh herbs (or whatever you like…guac, pico, olives, etc…)

Cut into wedges and enjoy!