Vegan Taco Pot Pie (Print Version)

Comforting vegan casserole with black beans and fluffy cornbread topping, perfect for cozy dinners.

# Ingredient List:

→ Taco Filling

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 medium zucchini, diced
07 - 2 teaspoons ground cumin
08 - 2 teaspoons chili powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 (15 ounce) can black beans, drained and rinsed
14 - 1 cup frozen corn
15 - 1 (14.5 ounce) can diced tomatoes with juices
16 - 1/2 cup vegetable broth

→ Cornbread-Style Topping

17 - 1 cup all-purpose flour
18 - 1 cup fine cornmeal
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon salt
21 - 2 tablespoons organic sugar
22 - 1 cup unsweetened plant-based milk
23 - 1/4 cup neutral oil
24 - 1 tablespoon apple cider vinegar

# Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3 minutes until softened. Add minced garlic, diced bell peppers, and diced zucchini, cooking for 5 additional minutes.
03 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add drained black beans, corn, diced tomatoes with juices, and vegetable broth. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste.
05 - Pour the taco filling evenly into the prepared baking dish.
06 - In a large mixing bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
07 - In a separate bowl or measuring cup, combine plant-based milk, neutral oil, and apple cider vinegar.
08 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix.
09 - Spoon cornbread batter evenly over the taco filling, spreading gently to create an even layer.
10 - Bake for 28-32 minutes until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
11 - Allow the pot pie to rest for 5 minutes before serving. Serve warm, optionally garnished with fresh cilantro, sliced avocado, or salsa.

# Helpful Hints:

01 -
  • It tastes indulgent and satisfying without any animal products, so even non-vegans won't notice what's missing.
  • The contrast between the seasoned, saucy bean filling and the fluffy cornbread top creates two textures in one dish that somehow feel perfectly balanced.
  • It comes together in under an hour and doesn't require obscure ingredients or complicated techniques.
02 -
  • Not mixing the cornbread batter too much is harder than it sounds but absolutely worth the restraint—lumpy batter becomes fluffy cornbread, while smooth batter becomes dense and tired.
  • The apple cider vinegar is doing real work here, not just adding flavor, so don't skip it or substitute it with something else; it's creating the chemical reaction that makes the topping light.
03 -
  • Keep your plant-based milk and oil at room temperature so the batter mixes evenly and bakes without cold spots.
  • Use a toothpick made of wood rather than metal to test doneness because wood transfers less heat and gives you a more accurate reading.
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