Blue Corn Nacho Pot Pie {Vegan}

Servings 4
Author Veg Life Staff


  • 1-1/2 C Vegetable Broth
  • ¼ C vegan butter such as Earth Balance
  • 1 Medium Carrot diced
  • 1 Shallot diced finely
  • 1 Clove Garlic minced
  • 1 Tbl Taco Seasoning
  • 1/8 tsp Pepper
  • ¼ tsp Salt
  • ¼ C All-Purpose Flour
  • ¼ C Soy Creamer
  • ½ C vegan Boca Ground Crumbles if desired
  • ½ C Black Beans
  • ½ C Pinto Beans
  • ½ C Cannellini Beans
  • 1 C Frozen Yellow Corn
  • 2 C Blue Tortilla Chips organic
  • ½ C shredded Mexican Cheese vegan


  • Preheat oven to 375 degrees.
  • Chop the carrots, shallot and garlic.
  • In a saucepan, heat broth over medium high heat. Keep warm.
  • In a Dutch Oven, melt the butter with 2 Tbl of the broth over high heat. Add the carrots, shallot and garlic. Cook until carrots are tender.
  • Gradually add flour, whisking to incorporate. Cook for 1 to 2 minutes to remove the flour taste. Stir constantly.
  • Stir in the cream. Incorporate the taco seasoning into the remaining broth and add to the vegetable mixture. Heat to boiling.
  • Add the beans and corn. Reduce heat and simmer for 5 minutes, uncovered. Stir occasionally until slightly thickened. Season with salt and pepper, to taste.
  • Spoon unto an ungreased oven-proof casserole dish and top with the broken tortilla chips. Add the shredded cheese and bake uncovered for about 20 minutes, or until golden.
  • Garnish with green onions.
  • This makes 4 generous portions, but the recipe can easily be doubled.