Vegan Taco Pot Pie (Printer View)

A comforting plant-based casserole with seasoned black beans and golden cornbread topping for hearty meals.

# What you'll need:

→ 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, or to taste
12 - 1/4 teaspoon black pepper
13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 1 cup frozen or canned corn, drained
15 - 1 can (14.5 ounces) 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

# Method:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, add olive oil. Sauté onion for 3 minutes until softened.
03 - Add garlic, bell peppers, and zucchini to the skillet, and cook for 5 additional minutes.
04 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add black beans, corn, diced tomatoes with juices, and vegetable broth. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning as needed.
06 - Pour the taco filling evenly into the prepared baking dish.
07 - In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
08 - In a separate bowl, combine plant-based milk, oil, and apple cider vinegar.
09 - Pour wet ingredients into dry ingredients. Stir gently until just combined, avoiding overmixing.
10 - Spoon the cornbread batter evenly over the taco filling, spreading gently to cover.
11 - Bake for 28-32 minutes until the cornbread topping is golden and a toothpick inserted in the center comes out clean.
12 - Let rest for 5 minutes before serving. Serve warm, optionally garnished with fresh cilantro, avocado, or salsa.

# Expert Advice:

01 -
  • It tastes like a restaurant-quality meal but comes together on a weeknight without stress or complicated techniques.
  • The cornbread topping stays fluffy and golden while the filling below stays hearty and deeply seasoned—two textures that somehow belong together.
  • It feeds a crowd or leaves you with satisfying leftovers, making it perfect for both casual dinners and small gatherings.
02 -
  • Don't skip the five-minute rest at the end—I learned this the hard way when I cut into a pot pie straight from the oven and watched the filling run all over the plate instead of holding its shape.
  • The apple cider vinegar in the cornbread batter isn't just for chemistry—it actually adds a subtle tang that makes the topping taste more interesting and less one-dimensional.
03 -
  • Chop all your vegetables before you start cooking because once the skillet is hot, you'll move quickly and won't have time to hunt for a cutting board.
  • If your plant-based milk is thin (like almond milk), use slightly less oil in the cornbread batter to maintain the right consistency—this is one of those small adjustments that prevents dense topping.
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