Meatless Taco Pot Pie

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(2 ratings)
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A taco pot pie with black beans, corn, zesty tomatoes and taco seasoning topped with crescent dough

  • PAM® Original No-Stick Cooking Spray
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1-1/2 cups frozen corn with green and red peppers (Southwestern)
  • 1 can (10.75 oz each) reduced sodium condensed Cheddar cheese soup
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 2 tablespoons (1/2 of 1.25-oz pkg) 30% less sodium taco seasoning mix
  • 1 pkg (8 oz each) refrigerated crescent roll dough
  1. Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together remaining ingredients, except crescent dough in medium microwave-safe bowl. Cover; microwave on HIGH 6 minutes or until mixture is very hot, stirring once halfway.
  2. Meanwhile unroll crescent dough; separate into 8 pieces. Spread bean mixture in baking dish; top evenly with crescent dough. Bake 15 minutes or until dough is golden brown and mixture is bubbly.
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Nutrition Information
Calories: 271 View complete nutrition information
Reviews (2)

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Overall Rating

Anonymous February 17, 2016

this would be better with meat.................. I'm from Florida

Jane DiTullio June 13, 2015

Easy to convert to healthier substitutes. I'm dairy and gluten free. other wise it's a nice change when you don't feel like eating meat. The beans give you the protein you need in this meal.