Veggie Taco Pie with Sweet Potatoes, Beans and Kale

Name: Veggie Taco Pie with Sweet Potatoes, Beans and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Sweet Potatoes, Diced; Olive Oil; 4 Dr. Praegers Heirloom Bean Veggie Burgers; 8 Corn Tortillas, Halved; 1 Leek, Thinly Sliced; 1 bunch Scallions, White And Green Parts Separated, Thinly Sliced; 1 bunch Kale, Stems Removed And Thinly Sliced; 2 cloves Garlic, Minced; 1/2 teaspoons Cumin; 1/2 teaspoons Chili Powder; 1 pint Cherry Tomatoes, Halved; 1/2 teaspoons Salt; 1 cup Finely Shredded Sharp Cheddar

Servings: persons

1 pound Sweet Potatoes, Diced
Olive Oil
4 Dr. Praegers Heirloom Bean Veggie Burgers
8 Corn Tortillas, Halved
1 Leek, Thinly Sliced
1 bunch Scallions, White And Green Parts Separated, Thinly Sliced
1 bunch Kale, Stems Removed And Thinly Sliced
2 cloves Garlic, Minced
1/2 teaspoons Cumin
1/2 teaspoons Chili Powder
1 pint Cherry Tomatoes, Halved
1/2 teaspoons Salt
1 cup Finely Shredded Sharp Cheddar

1
Preheat oven to 400 degrees F.
2
Toss sweet potatoes with 1 tablespoon olive oil and arrange in an even layer on a parchment-lined baking sheet.
3
Roast in the oven until tender and caramelized, 20 minutes.
4
Set aside.
5
Meanwhile, heat 1 tablespoon of oil in a large cast iron or nonstick skillet.
6
Cook burgers over medium heat until defrosted and firm, about 7 minutes.
7
Carefully flip and cook for another 5 minutes, until browned and crisp.
8
Set aside until cool enough to touch, then roughly chop.
9
Add another drizzle of oil to the pan and cook tortillas in batches, flipping a few times, until golden and stiff, about 3 minutes.
10
Remove to a plate.
11
Add leeks, white scallions, and kale to the pan.
12
Cook over medium heat, stirring occasionally, until soft, about 5 minutes.
13
Stir in garlic, cumin and chili powder.
14
Cook another minute, until fragrant.
15
Add tomatoes and salt.
16
Saute until tomatoes have softened and released their juices, 5 minutes.
17
Stir in roasted sweet potatoes and remove from the heat.
18
Arrange half of the tortillas in the bottom of a 9-inch pie plate or casserole.
19
Top with half of the kale mixture, half the bean burgers, and then half of the cheese.
20
Repeat with the remaining tortillas, kale, burgers and cheese.
21
Cover with foil and bake until melted and gooey, about 10 minutes.
22
Garnish with green scallions and serve immediately.
23
Notes: If you dont have any veggie burgers on hand, you can also use half a 15-ounce can of black beans for added protein and fiber.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Sweet Potatoes, Diced, Olive Oil, 4 Dr. Praegers Heirloom Bean Veggie Burgers, 8 Corn Tortillas, Halved, and more.

Yes, Veggie Taco Pie with Sweet Potatoes, Beans and Kale falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!