Vegan Mexican Pie Recipes

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VEGAN MEXICAN PIE



Vegan Mexican Pie image

Make and share this Vegan Mexican Pie recipe from Food.com.

Provided by WeazelChef

Categories     Savory Pies

Time 8m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

1 (11 ounce) can refried beans
2 cups corn (preferably fresh)
1 tablespoon vegan butter
salt
pepper
1 avocado, sliced
cilantro
corn tortilla
tortilla chips
1/3 cup vegan cheddar cheese (or monterey jack)
green onion
1/4 cup ranch dressing
tomatoes

Steps:

  • Mix the beans with 1/2 packet of taco seasoning and spread half on the bottom of a pie pan or small casserole dish.
  • Saute the corn in the butter/salt/pepper for 2 minutes.
  • Meanwhile, cover the beans with a layer of torn corn tortillas.
  • Next layer half of the corn, all of the avocado, and some cilantro. Season this layer with a little salt and a lot of lime juice.
  • Add another layer of torn corn tortillas, the rest of the beans and corn. Cover with crushed tortilla chips and cheddar.
  • Broil until cheese is melted.
  • Pour ranch over top of pie and garnish with green onions,tomatoes, and cilantro.

Nutrition Facts : Calories 210.8, Fat 11.5, SaturatedFat 1.9, Cholesterol 6.9, Sodium 262.8, Carbohydrate 25.1, Fiber 6.6, Sugar 2.5, Protein 5.5

IMPROBABLE VEGETARIAN MEXICAN PIE



Improbable Vegetarian Mexican Pie image

My Royal Tweak of the popular "Impossible" XYZ pie recipes that abound in cookbooks and online. This dish uses the previous night's dinner leftovers. Four separate Zaar recipes,-(examples given below in recipe directions) were incorporated into one main dish! See what kind of culinary masterpiece you can come up with using your leftovers!

Provided by COOKGIRl

Categories     Savory Pies

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups leftover Mexican rice (see Mexican Rice)
2 cups beans, cooked (see Spanish Cristianos Y Moros ( Beans and Rice Sidedish))
1/2 cup corn, cooked
1 -2 tablespoon taco seasoning mix (see Mexican Seasoning Mix II (Salt Free))
2/3 cup shredded cheese, Mexican (such as chihuahua or queso blanco)
1/2 cup onion
1 garlic clove, minced
1 1/4 cups milk
3/4 cup Bisquick baking mix, substitute (see Low Fat Bisquick Substitute)
3 eggs
cheese
green onion
red pepper flakes

Steps:

  • *NOTE: Substitute any mild American cheese for the Mexican cheese. Examples are Monterey Jack or white cheddar.
  • Preheat oven to 400°F.
  • Lightly grease a 10 inch cast iron skillet.
  • In large bowl combine the cooked rice, beans, corn, taco seasoning and cheese. Set aside.
  • In saute pan, cook the onion and garlic in a small amount of oil until softened then add to the bean/rice mixture.
  • Spread bean/rice mixture into the prepared pie plate.
  • Sprinkle with cheese.
  • Beat the milk, Bisquick substitute and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand mixer.
  • Pour into pie plate. Bake until golden brown and knife inserted into center of pie comes out clean, about 25-30 minutes. Allow to stand 5 minutes before cutting.
  • Garnish with additional shredded cheese; and if desired with sliced green onion and red pepper flakes.

Nutrition Facts : Calories 196.2, Fat 9.9, SaturatedFat 4.5, Cholesterol 121.2, Sodium 375.5, Carbohydrate 18, Fiber 0.9, Sugar 3, Protein 9.1

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