Taco Pie Memories

    I'm not Mexican, but boy do I love tacos! Not only do they taste amazing, but I also have many fond memories with Steven and tacos. Our first "real" date (after prom), was to Taco Bell. When I think about the delicious Mexican meal I get this warm, happy, and awkward feeling as reminiscence about our first date.
    In addition to my memories of being with Steven while eating tacos, I also have memories of my mom making a wonderful taco pie. For those of you who have never had taco pie: you are missing out! It's one of those foods that I forget where I'm at while I'm eating it because every part of my brain is concentrated on all the textures and flavors being enjoyed by my mouth.
    Anyway, I had a craving (I seem to have a lot of those) for taco pie a few days ago, so it made it's way onto my meal list for the week. Of course I had to figure out a way to make it vegan (which seems to be getting easier and easier). A little bit of researching and shopping around and Bam! A beautiful taco pie.

Vegan Taco Pie

Crust:

1 cup corn flour

1 tbs olive oil

3/4 cup warm water

salt

Directions:

Mix all the ingredients together and onto the bottom and sides of a pie pan.

Filling:

1 can of black beans rinsed

2-3 tbs taco seasoning

1 tbs water

6 oz Tofutti's "better than sour cream"(sour cream substitute)

4 oz Lisanatti Foods "The original Almond cheese alternative Cheddar style"

Directions:

In a frying pan, place the black beans, taco seasoning and water. Cook at medium heat for about five minutes. Put the beans on top of the crust in the pie pan. Next, cover the beans with the "sour cream" and grate the four oz of cheese on top of that. Bake at 350 degrees until the cheese is melted and bubbly.

Toppings:

1 medium tomato

1 cup of shredded lettuce

1 handful  of corn chips ( made my own with this recipe)

Enjoy!