Mexican Vegetable Pie
Packed with vibrant flavors and wholesome ingredients, this Mexican Vegetable Pie is a fusion of comfort food and bold southwestern flair. Featuring a medley of sautéed vegetables—like zucchini, red bell pepper, and sweet corn—combined with hearty black beans, tangy diced tomatoes, and a kick of spices, this dish is a flavor explosion wrapped in a flaky golden crust. Topped with gooey cheddar cheese and fresh cilantro, this vegetarian pie is perfect for weeknight dinners, family gatherings, or meal prepping. With its rich textures, vibrant colors, and irresistible aroma, this savory pie delivers a satisfying and healthy twist on classic comfort food. Perfectly customizable and easy to assemble with pre-made pie crusts, it’s a hassle-free centerpiece that everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Cooked black beans
- 1 cup Sweet corn kernels
- 1 cup Canned diced tomatoes, drained
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Shredded cheddar cheese
- 2 units Pre-made pie crusts
- 1 unit Egg, beaten (optional, for egg wash)
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced bell pepper and zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the black beans, corn, and drained diced tomatoes. Mix well.
Sprinkle the ground cumin, chili powder, oregano, salt, and black pepper over the vegetable mixture. Stir to combine and cook for 2-3 more minutes to let the flavors meld.
Remove the skillet from heat and stir in the chopped cilantro and shredded cheddar cheese. Let the filling cool slightly.
Roll out one pie crust and place it in a 9-inch pie dish. Gently press it into the edges of the dish.
Spoon the vegetable filling into the prepared pie crust, spreading it out evenly.
Place the second pie crust over the filling. Trim any excess dough and crimp the edges to seal the pie.
Cut 4-5 small slits in the top crust to allow steam to escape. If desired, brush the top crust with a beaten egg for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 10 minutes before slicing.
Serve warm and enjoy your Mexican Vegetable Pie!
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4149 mg | 180% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 38.0 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1053 mg | 81% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2769 mg | 59% | |
*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.
