Mexican Bean Pie Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Mexican Bean Pie Recipe). 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!

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Mexican Bean Pie Recipe

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

Margarita Jell-O Shots

World Cuisine

Directions

Step 1

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

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.

Nutritional Information

Mexican Bean Pie Recipe

Servings Per Recipe:6

Calories: 423.9

% Daily Value *

Protein: 20.4g 41%

Carbohydrates: 52.9g 17%

Dietary Fiber: 10.5g 42%

Sugars: 2.7g

Fat: 18.6g 29%

Saturated Fat: 10.2g 51%

Cholesterol: 49.1mg 16%

Vitamin A Iu: 1041.8IU 21%

Niacin Equivalents: 5mg 38%

Vitamin B6: 0.4mg 25%

Vitamin C: 17.8mg 30%

Folate: 75.2mcg 19%

Calcium: 349.8mg 35%

Iron: 4.6mg 26%

Magnesium: 94.2mg 34%

Potassium: 654.3mg 18%

Sodium: 1104.3mg 44%

Thiamin: 0.1mg 13%

Calories From Fat: 167.8

*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.