Best 2 Mexican Bean Pie Recipes

Indulge in the tantalizing flavors of Mexican cuisine with this delectable Mexican Bean Pie. This hearty and flavorful dish is a delightful fusion of classic Mexican ingredients and traditional pie-making techniques. Experience the rich, savory filling made from a medley of tender beans, aromatic spices, and zesty salsa, all enveloped in a flaky, golden-brown crust. This recipe is not only a culinary delight but also a budget-friendly and versatile dish that can be enjoyed as a main course, side dish, or even a satisfying snack. Embark on this culinary journey to create a masterpiece that will leave your taste buds craving more.

Also, explore variations of this classic recipe with three additional fillings:

* **Sweet Potato Black Bean Pie:** Experience a delightful symphony of flavors with a filling made from roasted sweet potatoes, hearty black beans, and a touch of sweetness from honey.

* **Cheesy Bean and Corn Pie:** Indulge in a cheesy delight with a filling combining tender beans, sweet corn, and a generous amount of melted cheese.

* **Roasted Vegetable and Bean Pie:** Enjoy a burst of vibrant flavors from a filling featuring a medley of roasted vegetables, beans, and a tangy tomato sauce.

Let's cook with our 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.

Tips:

Use quality ingredients: To ensure the best flavor and texture, use fresh, high-quality ingredients whenever possible. This includes using fresh beans, ripe tomatoes, and flavorful spices.
Cook the beans thoroughly: Be sure to cook the beans until they are tender but still hold their shape. This will help to prevent them from becoming mushy in the pie.
Don't overmix the filling: When mixing the bean filling, be careful not to overmix it. Overmixing can make the filling dense and dry.
Use a flaky crust: A flaky crust will help to create a light and airy pie. You can use a store-bought crust or make your own.
Bake the pie until the crust is golden brown: Bake the pie until the crust is golden brown and the filling is bubbly. This will help to ensure that the pie is cooked through.

Conclusion:

Mexican bean pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover beans, and it can also be made ahead of time and reheated. With its simple ingredients and easy-to-follow instructions, this pie is sure to become a family favorite.