Vegan Taco Pot Pie (Printable)

A filling plant-based dish with spiced black beans and a fluffy cornbread crust for satisfying meals.

# 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, or to taste
12 - 1/4 teaspoon black pepper
13 - 1 (15 ounce) can black beans, drained and rinsed
14 - 1 cup frozen or canned corn, drained if using canned
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 (soy, almond, or oat)
23 - 1/4 cup neutral oil (canola or sunflower)
24 - 1 tablespoon apple cider vinegar

# Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with neutral oil.
02 - In a large skillet over medium heat, add olive oil. Sauté diced onion for 3 minutes until softened. Add minced garlic, diced bell peppers, and diced zucchini, and cook 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 bowl, whisk together all-purpose flour, cornmeal, baking powder, salt, and sugar until well combined.
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; do not overmix.
09 - Spoon cornbread batter evenly over the taco filling, spreading gently to cover completely.
10 - Bake for 28-32 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
11 - Let rest for 5 minutes before serving. Serve warm, optionally garnished with fresh cilantro, avocado slices, or salsa.

# Tips from the Pros:

01 -
  • It's a complete meal in one dish, packed with vegetables, protein, and wholesome grains
  • The cornbread topping adds a delicious contrast to the savory taco filling
  • Perfect for meal prep – it keeps well and tastes even better the next day
  • Easily customizable based on the vegetables you have on hand
  • A crowd-pleasing dish that works for family dinners or casual gatherings
02 -
  • For the best texture in your cornbread topping, avoid overmixing the batter – a few small lumps are perfectly fine
  • If you prefer a more distinct separation between the filling and topping, allow the filling to cool for 10-15 minutes before adding the cornbread batter
  • For a touch of indulgence, fold 1/2 cup of vegan shredded cheese into the cornbread batter before baking
  • This dish freezes beautifully – consider making a double batch and freezing one for a future quick meal
  • Leftover pot pie can be transformed into a new meal by serving it with a fried egg (for non-vegans) or topped with additional salsa and avocado for lunch the next day
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