Ingredients
Scale
- 1 pie crust, thawed
- 1 tbsp butter
- 1 lb veggie ground beef, or regular
- 1 small yellow onion, diced
- 1 1/2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 can black beans, drained well
- 1 can fire-roasted tomatoes, drained well
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup plain whole milk Greek yogurt, or sour cream
- sliced avocado and cilantro, for garnish
Instructions
- Preheat the oven to 425 degrees.
- Lightly grease a 9-inch pie plate and form the thawed crust. Chill the crust in the fridge while preparing the filling.
- Melt butter with olive oil in a skillet over medium heat. Add veggie ground beef and onion, followed by smoked paprika, chipotle chili powder, cumin, garlic powder, and onion powder. Cook until the beef is browned, about 6-8 minutes.
- Incorporate black beans and drained fire-roasted tomatoes into the skillet, then mix in 3/4 cup of cheddar cheese. Allow the mixture to simmer until it thickens slightly.
- Transfer the filling into the prepared pie crust. Add dollops of Greek yogurt or sour cream, then top with the remaining cheese.
- Bake for 12-15 minutes until the cheese is melted and the crust is golden. Cool for at least 15 minutes, then garnish with fresh avocado slices and cilantro before serving.
Notes
Ensure beans and tomatoes are well-drained for a thicker filling.
Feel free to customize toppings with your favorite ingredients.
Can be stored in the fridge and reheated for leftovers.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.