Veggie Taco Tarts
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 12
For the Filling
  • ½ yellow or orange bell pepper, diced
  • ½ cup yellow onion, diced
  • 2 tablespoons olive oil
  • ½ tablespoon minced garlic
  • 3 cups cooked quinoa
  • 1-1/2 cups frozen corn
  • (1) 15 oz can black beans, drained and rinsed
  • 2 tablespoons taco seasoning
  • Salt and pepper to taste
  • ½ cup mild red enchilada sauce
For the Tarts
  • 2 packages store bought pie crust
  • 2 cups shredded Mexican cheese
  • 1 egg
  • 1 tablespoon water
For the Filling
  1. Add olive oil to a large skillet and warm over medium-high heat
  2. Add bell pepper and onion and soften, 3 - 5 minutes
  3. Add garlic, quinoa, corn, black beans and mix to combine
  4. Sprinkle salt and pepper, taco seasoning and enchilada sauce over top and continue cooking until completely warmed through, about 5 minutes
For the Tarts
  1. Preheat oven to 350°
  2. Remove pie crusts from the refrigerator and allow to warm slightly, about 5 minutes at room temperature
  3. Lay one pie crust flat and use a pastry or pizza cutter to trim off the edges and cut into six rectangles
  4. Spoon approximately ¼ cup of quinoa mixture into the middle of each rectangle
  5. Top with 1 - 2 tablespoons of shredded cheese
  6. Lay the second pie crust flat and repeat the process to cut into six rectangles
  7. Top each filled rectangle with a second rectangle of pie crust, using a fork to crimp the edges and hold your crusts together
  8. Pierce the top of each tart with a fork a few times
  9. Whisk together the egg and water in a small bowl, then lightly brush each tart with egg wash
  10. Repeat with the third and fourth crusts to make 12 tarts total
  11. Move to a baking sheet lined with parchment paper and bake for 22 - 25 minutes until golden
Recipe by The Sweetest Occasion at