Mexican Bean Pie

Name: Mexican Bean Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can pinto beans, drained; 1 (16 ounce) can refried beans; 1 (2 ounce) can sliced black olives; ½ (15.25 ounce) can whole kernel corn, drained; ½ cup chopped green bell pepper; 1 jalapeno pepper, seeded and minced; 1 tablespoon ground cumin; 1 tablespoon chili powder; ground black pepper to taste; 5 (10 inch) whole wheat tortillas; 1 ½ cups shredded Cheddar cheese; ½ cup salsa; ½ cup sour cream

Rating: 4.47 stars

220 Ratings
157 Reviews
7 Photos

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!

By ADELE21

Gallery

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan.

Advertisement
Step 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.
Step 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.
Step 4

Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.

Nutrition Facts

Per Serving:

424 calories; protein 20.4g; carbohydrates 52.9g; fat 18.6g; cholesterol 49.1mg; sodium 1104.3mg. Full Nutrition

Reviews (157)

Most helpful positive review

MRSLEX

02/20/2003

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. Read More

Helpful

(58)

Most helpful critical review

Cheryl

08/30/2003

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

Helpful

(17)

220 Ratings

5 star values: 136
4 star values: 59
3 star values: 20
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MRSLEX

02/20/2003

Helpful

(58)

Debbie Bloodgood Sileo

05/13/2003

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. Read More

Helpful

(42)

Alli G.

06/09/2007

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

Helpful

(36)

LEIGHANDTONY

03/31/2004

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! Read More

Helpful

(26)

MAMABUZZYBEE

07/16/2003

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! Read More

Helpful

(23)

Cheryl

08/30/2003

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

Helpful

(17)

ALANKFORD

03/15/2003

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!) Read More

Helpful

(16)

ALLI_THE_AMAZON35

01/29/2003

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. Read More

Helpful

(15)

MARY MUIRHEAD

06/09/2003

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

Helpful

(14)

More Reviews

Back to Mexican Bean Pie

All Reviews for Mexican Bean Pie

- of Reviews

Mexican Bean Pie

Servings Per Recipe: 6
Calories: 423.9

% Daily Value *

protein: 41 %

carbohydrates: 17 %

dietary fiber: 42 %

sugars:

fat: 29 %

saturated fat: 51 %

cholesterol: 16 %

vitamin a iu: 21 %

niacin equivalents: 38 %

vitamin b6: 25 %

vitamin c: 30 %

folate: 19 %

calcium: 35 %

iron: 26 %

magnesium: 34 %

potassium: 18 %

sodium: 44 %

thiamin: 13 %

calories from fat:

*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.