Mexican Bean Pie

Mexican Bean Pie

149
ADELE21 0

"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!"
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Ingredients

45 m servings 424 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1104 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan.
  2. 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.
  3. 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.
  4. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

149
  1. 210 Ratings

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Most helpful positive review

My husband and I loved this dish. Would suggest using a 9x13 inch dish and reducing the layers to three, and using rectangular tortillas. Used Pepper Jack cheese. Also, think it might stay in...

Most helpful critical review

This had no taste whatsoever and was just plain bland. Won't be making this one again.

My husband and I loved this dish. Would suggest using a 9x13 inch dish and reducing the layers to three, and using rectangular tortillas. Used Pepper Jack cheese. Also, think it might stay in...

This was good and easy. However, I'm a big fan of spicy dishes and found this to be slightly bland. Would definately add more spices, perhaps chipolte peppers, to the bean mixture and maybe a l...

I get 8 inch tortillas and then bake in an 8 inch cake pan. Works out great!

What a great "clean out the pantry" dinner! Skipped the olives and peppers, added an onion and two cloves of garlic and used a 2 qrt casserole dish. Simplfied the seasoning and just added a pa...

Oh my WOW!!!! This was fantastic! I didn't have a deep round cake pan, so I used two shallow ones and 6 tortillas (instead of 5). THIS WAS SOOOOOO GOOD! I had a vegan friend over so I substi...

This had no taste whatsoever and was just plain bland. Won't be making this one again.

This recipe is now a staple in our home. Sometimes I cut the tortillas into quaters and just layer them in a square dish. It works just as well. My husband said, "This tastes just like Taco B...

This is really good. I made this for my Mom and my really picky sister. Both of them loved it. The filling can also be used for burritos. I had enough filling to do two pie tins. Also, try and l...

Enjoyed recipe very much. I wonder if it shoudn't have a little more liquid as it seemed a little dry