Improbable Vegetarian Mexican Pie
Get ready to savor the bold and vibrant flavors of the "Improbable Vegetarian Mexican Pie," a hearty and satisfying dish that blends classic Mexican ingredients with the comfort of a golden, flaky crust. Packed with protein-rich red kidney and black beans, sweet bursts of corn, and the smoky warmth of cumin, chili powder, and paprika, this pie is a celebration of plant-based goodness. Layered with gooey Mexican blend cheese and baked to perfection, it’s a crowd-pleaser for vegetarians and meat-lovers alike. Easy to assemble with store-bought or homemade pie crusts, this dish is ideal for weeknight dinners or festive gatherings. Serve slices of this savory, golden pie with a dollop of sour cream or a side of guacamole for a true fiesta on your plate!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes, with juices
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 9-inch store-bought or homemade pie crust
- 1.5 cups shredded Mexican blend cheese
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the kidney beans, black beans, and corn. Cook for 2-3 minutes, stirring occasionally.
Mix in the tomato paste, diced tomatoes (with juices), ground cumin, chili powder, smoked paprika, salt, and black pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the mixture to slightly thicken.
Remove the skillet from heat and stir in the chopped cilantro. Set the filling aside to cool slightly.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Spoon the cooled filling into the pie crust, spreading it evenly. Sprinkle the shredded Mexican blend cheese over the filling.
Cover the pie with the second pie crust. Crimp the edges together to seal, and trim any excess dough. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 6712 mg | 292% | |
| Total Carbohydrate | 521.4 g | 190% | |
| Dietary Fiber | 71.1 g | 254% | |
| Total Sugars | 52.5 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1724 mg | 133% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 4844 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
