Best 2 Mexican Bean Pie Recipes
Craving a delectable and hearty dish that tantalizes your taste buds and nourishes your body? Look no further than the remarkable Mexican Bean Pie! This culinary masterpiece combines the vibrant flavors of Mexico with the comforting warmth of a classic pie. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the delightful process of creating an unforgettable Mexican Bean Pie. So, let's embark on a flavorful adventure as we explore the secrets of crafting this exceptional dish.
Here are our top 2 tried and tested recipes!
MEXICAN BEAN PIE
A quick easy tortilla pie filled with a spicy bean and veggie filling. You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. Top the pie with sour cream and your favorite salsa. Add extra fiber to your diet by using whole wheat tortillas!
Provided by ADELE21
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan.
- In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes.
- Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese.
- Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.
Nutrition Facts : Calories 423.9 calories, Carbohydrate 52.9 g, Cholesterol 49.1 mg, Fat 18.6 g, Fiber 10.5 g, Protein 20.4 g, SaturatedFat 10.2 g, Sodium 1104.3 mg, Sugar 2.7 g
MEXICAN BEAN PIE
Steps:
- Place one pie crust into pie dish letting crust hang over sides. Saute onion, peppers and garlic in olive oil over med. high heat until crisp tender about 3-4 min. Stir picante, drained beans, corn and spices into vegetable mixture. Simmer 10 min. Place 1 tortilla over crust, cover with 1/3 bean mixture, and top with 1/3 cheese. Repeat, two more times ending with tortilla and covering with remaining crust. You may need to tear the 5th tortilla to help cover the last layer. Seal and crimp edges of crust and cut slits in top. Bake in a 350 degree preheated oven for 40-45 minutes or until crust is golden brown with juices running through. Cool ten minutes before slicing and serve with sour cream.
Tips:
- For a crispier crust, pre-bake the pie crust for 5-10 minutes before filling it.
- Use a variety of beans for a more flavorful filling. Black beans, pinto beans, and kidney beans are all good options.
- Add some chopped vegetables to the filling for extra nutrition and flavor. Corn, bell peppers, and onions are all good choices.
- Season the filling generously with chili powder, cumin, and salt. You can also add a pinch of cayenne pepper for a little heat.
- Top the pie with a layer of shredded cheese before baking. Cheddar, Monterey Jack, and pepper Jack are all good choices.
- Bake the pie until the crust is golden brown and the filling is bubbly. This usually takes about 30-35 minutes.
- Let the pie cool for a few minutes before slicing and serving.
Conclusion:
Mexican bean pie is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover beans. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.
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