Vegetarian Tex Mex Pot Pie
Transform your dinner table with this bold and satisfying Vegetarian Tex Mex Pot Pie! Packed with vibrant flavors, this dish combines hearty black beans, sweet corn, and zesty diced tomatoes with green chilies, all seasoned with fragrant spices like cumin and chili powder. Topped with a golden, flaky pie crust and a touch of melted cheddar cheese, this savory pot pie delivers the perfect balance of comfort and spice. Quick and easy to prepare, the filling comes together in just 20 minutes before heading to the oven for a golden finish. Perfect for weeknight dinners or casual gatherings, this Tex Mex-inspired vegetarian masterpiece will delight your taste buds and keep everyone coming back for more.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Jalapeño, minced (optional)
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Sweet corn kernels
- 1 10-ounce can Canned diced tomatoes with green chilies
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 1 cup Vegetable broth
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Fresh cilantro, chopped
- 1 sheet Store-bought refrigerated pie crust
- 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 sauté for 3-4 minutes until softened.
Add the minced garlic, red bell pepper, green bell pepper, and jalapeño (if using), and cook for an additional 3-4 minutes.
Stir in the black beans, corn, and canned diced tomatoes with green chilies.
Add the cumin, chili powder, oregano, salt, and black pepper, and stir to combine the mixture evenly.
Sprinkle the flour over the mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth, stirring constantly, and simmer for 2-3 minutes until the filling thickens.
Turn off the heat and stir in the shredded cheddar cheese and chopped cilantro.
Transfer the filling into a 9-inch pie dish and spread it out evenly.
Cover the filling with the refrigerated pie crust, tucking in the edges, and crimping if desired.
Cut a few small slits in the top of the crust to allow steam to escape.
Brush the crust with the beaten egg to create a golden, shiny finish.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp.
Remove from the oven and allow the pot pie to cool for 5-10 minutes before serving.
Slice and serve warm. Enjoy your Vegetarian Tex Mex Pot Pie!
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4169 mg | 181% | |
| Total Carbohydrate | 289.8 g | 105% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 43.5 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1184 mg | 91% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3466 mg | 74% | |
*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.
