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!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the kidney beans, black beans, and corn. Cook for 2-3 minutes, stirring occasionally.

Step 5

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.

Step 6

Remove the skillet from heat and stir in the chopped cilantro. Set the filling aside to cool slightly.

Step 7

Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.

Step 8

Spoon the cooled filling into the pie crust, spreading it evenly. Sprinkle the shredded Mexican blend cheese over the filling.

Step 9

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.

Step 10

Brush the top crust with the beaten egg for a golden finish.

Step 11

Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Step 12

Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	2497.4 grams (2497.4g)

Amount per serving	% Daily Value*
Calories	4516

Total Fat 223.80g	287%
Saturated Fat 74.70g	374%
Polyunsaturated Fat 2.70g
Cholesterol 150mg	50%
Sodium 6713mg	292%
Total Carbohydrate 521.40g	190%
Dietary Fiber 71.10g	254%
Total Sugars 52.50g
Protein 130.60g	261%

Vitamin D 0IU	0%
Calcium 1724mg	133%
Iron 36mg	198%
Potassium 4844mg	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.

Source of Calories

Fat: 43.6%

Protein: 11.3%

Carbs: 45.1%