READY IN 45 mins

Mexican Bean Pie

Read Reviews (148)

"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!" — ADELE21

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 20, 2003

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 the oven a bit longer so it is hotter. I will definitely make again.

—MRSLEX

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Most Helpful Critical Review

Aug 30, 2003

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

—Cheryl

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207 Ratings

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May 13, 2003

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 layer of salsa inside the pie. Some fresh cilantro would be good too. And the recipes really serves just 4.

—DASMEOK

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Jun 09, 2007

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

—Alli G.

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Mar 31, 2004

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 packet of taco seasoning. It was so good we forgot to add the sour cream =) Great meatless fast weekday option; it's now on rotation!

—LEIGHANDTONY

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Jul 16, 2003

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 substituted tofu cheese and sour cream and my husband couldn't even tell, he loved it and he's a meat eater to the core. Next time I might play around--add another jalepeno or some onions. This has become an immediate staple in our house--THANKS!

—MAMABUZZYBEE

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Mar 15, 2003

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 Bell, only better!" (And he loves Taco Bell!)

—ALANKFORD

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Jun 08, 2003

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

—MARY MUIRHEAD

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Nutrition

Calories
424 kcal
21%

Carbohydrates
52.9 g
17%

Cholesterol
49 mg
16%

Fat
18.6 g
29%

Fiber
10.5 g
42%

Protein
20.4 g
41%

Sodium
1104 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Bean Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 424
** Calories from Fat: 168

% Daily Value *
** Total Fat 18.6g 29 %
** Saturated Fat 10.2g 51 %
** Cholesterol 49mg 16 %
** Sodium 1104mg 44 %
** Potassium 654mg 18 %
** Total Carbohydrates 52.9g 17 %
** Dietary Fiber 10.5g 42 %
** Protein 20.4g 41 %
** Sugars 2.7g
** Vitamin A 21 %
** Vitamin C 30 %
** Calcium 44 %
** Iron 46 %
** Thiamin 13 %
** Niacin 38 %
** Vitamin B6 25 %
** Magnesium 34 %
** Folate 42 %

* 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.