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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the diced bell pepper and zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 5

Stir in the black beans, corn, and drained diced tomatoes. Mix well.

Step 6

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.

Step 7

Remove the skillet from heat and stir in the chopped cilantro and shredded cheddar cheese. Let the filling cool slightly.

Step 8

Roll out one pie crust and place it in a 9-inch pie dish. Gently press it into the edges of the dish.

Step 9

Spoon the vegetable filling into the prepared pie crust, spreading it out evenly.

Step 10

Place the second pie crust over the filling. Trim any excess dough and crimp the edges to seal the pie.

Step 11

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.

Step 12

Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

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

Step 14

Serve warm and enjoy your Mexican Vegetable Pie!

Nutrition Facts

Serving size	1348.3 grams (1348.3g)

Amount per serving	% Daily Value*
Calories	1866

Total Fat 103.00g	132%
Saturated Fat 38.70g	194%
Polyunsaturated Fat 2.70g
Cholesterol 306mg	102%
Sodium 4149mg	180%
Total Carbohydrate 183.40g	67%
Dietary Fiber 33.10g	118%
Total Sugars 38.00g
Protein 69.80g	140%

Vitamin D 40IU	200%
Calcium 1053mg	81%
Iron 13mg	73%
Potassium 2769mg	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.

Source of Calories

Fat: 47.8%

Protein: 14.4%

Carbs: 37.8%