Mexican Bean Pie Recipe - Allrecipes.com
Mexican Bean Pie Recipe
  • READY IN 45 mins

Mexican Bean Pie

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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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.

 
Most Helpful Critical Review
Aug 30, 2003

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

 
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.

 
Jun 09, 2007

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

 
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!

 
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!

 
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!)

 
Jan 29, 2003

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 look for 9 inch tortillas so they fit perfectly in the pan. This save a lot of time cutting the tortillas to fit the pan.

 

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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.

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