Honestly, I’m not entirely sure why I started calling this a Southwest “pot pie”… it is actually more like a lasagna. She’s got layers. I suppose you could just do a top and bottom layer of the hashbrowns with the veggie and bean mixture between and call that a pot pie. Regardless, this is how this recipe is known in my house.
Why I Love this Recipe
- One pan prep – Prepping the filling for this pie is done in one pan which makes clean-up easy!
- Hearty & cheesy – It can be hard to find the right combination of ‘cheesy’ in a plant-based dish, but this one is perfect! Combined with the southwest flavors, it is irresistible.
- Crowd pleaser – You can adjust this recipe in so many ways – including using ground beef instead of black beans. Tip: Cooking for different dietary preferences? Split the recipe in half and layer in two separate 5 x 9″ baking dishes with different ingredients in each and the same cooking time!
Ingredients
- Frozen hashbrowns – I choose to use frozen for ease here, but if you have the energy and time to shred your own potatoes and use fresh grated potatoes instead, more power to you!
- Black beans – red beans or even lentils will work as a replacement here, but I love the flavor of black beans with the taco seasoning.
- Bell peppers – any color works!
- Onion – I prefer white or yellow for this recipe.
- Taco seasoning – if you don’t have taco seasoning packets, check out this recipe to make your own from spices you most likely already have in your pantry!
- Vegan cheese – you can use a combo of Mexican blend and cheddar or go all one flavor. Your call!
How to Make Southwest Pot Pies
Preheat your oven to 350 degrees Fahrenheit.
Making the Filling
Wash and chop your veggies and onion and set aside. Rinse and drain your black beans. Place beans and veggies in a large pan with the taco seasoning and sauté them with 1 cup of water for about 10 minutes until veggies are soft and all water has evaporated.
Layer the Pie
While veggies are sautéing, in a 9×9 cake pan place a thin layer of frozen hashbrowns on the bottom. Next place a thin layer of vegan cheese.
Once the veggies and beans are done, spread a thin layer of the mixture overtop the hashbrown/cheese mixture. Repeat until the top of the cake pan and make sure to finish with a layer of hashbrowns and cheese.
Bake and Serve
Cover with aluminum foil and bake at 350 degrees Fahrenheit for 30 minutes. Remove the foil and bake another 15 minutes uncovered. Hashbrowns should begin to brown.
Optional: Broil for 3 additional minutes to further melt the cheese/brown the top layer of potatoes.
How to Store Southwest Pot Pie
- Fridge: Store in the fridge for up to 1 week in an air-tight container.
- Freezer: This pie stores best in individual slices in a freezer-safe container versus freezing the pie whole.
More Tips for Making Southwest Pot Pie
- Not Vegan? Use ground meat and/or real cheese in this recipe instead!
- Tree Nut free? Make sure to select a vegan cheese that does not contain tree nuts and you’re good to go!
- Don’t have black beans? Sub in red beans, lentils, or any bean you like! Just make sure they are fully cooked first.
Looking for more delicious plant-based dinners? Try my Sweet Potato Chili or Vegetable Dumpling Soup.
Did you make this recipe?
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@theplanted.pantry
Southwest Pot Pie
Equipment
- Aluminum foil
Ingredients
- 1 20 oz package of frozen hashbrowns
- 1 15 oz can of black beans rinsed & drained
- 2 medium bell peppers
- 1 medium onion
- 2 tbsp taco seasoning
- 8 oz plant-based Mexican style cheese blend
- 4 oz plant-based cheddar cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
Making the Filling
- Chop peppers and onion to desired size. Rinse and drain black beans.
- In a large pan, saute all vegetables and black beans with the taco seasoning and about 1 cup of water. Allow to cook until all water has evaporated.
Constructing the Pie
- Layer 1: In the bottom of a 9 x 9 baking dish, thinly spread the frozen hashbrowns and cheese.
- Layer 2: Spread the veggie and black bean filling over the potatoes. You should not see any potatoes underneath.
- Repeat until all filling is used, keeping some hashbrowns and cheese for the final layer.
- Final Layer: Hashbrowns and cheese.
Baking the Pie
- Cover with aluminum foil and bake for 30 minutes at 350 degrees Fahrenheit.
- Uncover and bake for another 15 minutes until cheese gets melty.
- Serve and enjoy!
Notes
- Cooking for different dietary preferences? Split the recipe in half and layer in two separate 5 x 9" baking dishes with different ingredients in each and same cooking time!
- Want a crispier top? Broil for 3 additional minutes to further melt the cheese/brown the top layer of potatoes.
- Not Vegan? Use ground meat and/or real cheese in this recipe instead!
- Tree Nut free? Make sure to select a vegan cheese that does not contain tree nuts and you're good to go!
- Don't have black beans? Sub in red beans, lentils or any bean you like! Just make sure they are fully cooked first.
