Best Mexican Bean Pie Recipes

MEXICAN BEAN PIE

Mexican Bean Pie image

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

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
½ (15.25 ounce) can whole kernel corn, drained
½ cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
ground black pepper to taste
5 (10 inch) whole wheat tortillas
1 ½ cups shredded Cheddar cheese
½ cup salsa
½ cup sour cream

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

MEXICAN BEAN PIE image

Categories Bean Bake Vegetarian

Yield Makes 6 large servings

Number Of Ingredients 14

Ingredients

1 package Pillsbury pie crusts left out to soften for 15-20 minutes
1 medium onion chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 cloves garlic, minced
2 T. light olive oil
1 16 oz. jar picante sauce like Pace
1 15 oz. can black beans rinsed and drained
1 15 oz. can chili beans, drained but not rinsed
1 8.75 oz can corn, drained
1/2 t. chili powder
1 t. cumin powder
4-5 7 inch whole wheat tortillas
12 oz shredded cheddar or monteray jack cheese or a mixture of the two.

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.