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Mexican Bean Pie

SUBMITTED BY: ADELE21 PHOTO BY: Kristen

"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!"
RECIPE RATING:
The reviewer gave this recipe 148 stars. This recipe average a 4.5 star rating.
Read Reviews (111)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/2 (15.25 ounce) can whole kernel corn, drained
  • 1/2 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 1/2 cups shredded Cheddar cheese
  • 1/2 cup salsa (optional)
  • 1/2 cup sour cream (optional)

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

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2003 by Cheryl
This had no taste whatsoever and was just plain bland. Won't be making this one again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2007 by Alli G.
I get 8 inch tortillas and then bake in an 8 inch cake pan. Works out great! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2003 by DASMEOK
This was good and easy. However, I'm a big fan of spicy dishes and found this to be slightly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2003 by MRSLEX
My husband and I loved this dish. Would suggest using a 9x13 inch dish and reducing the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2003 by MARY MUIRHEAD
Enjoyed recipe very much. I wonder if it shoudn't have a little more liquid as it seemed a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2003 by ALANKFORD
This recipe is now a staple in our home. Sometimes I cut the tortillas into quaters and just... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2003 by LeeLee
I was really excited about this recipe, but it wasn't as good as I thought it would be. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2003 by ALLI_THE_AMAZON35
This is really good. I made this for my Mom and my really picky sister. Both of them loved it.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2004 by LEIGHANDTONY
What a great "clean out the pantry" dinner! Skipped the olives and peppers, added an onion... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2003 by MAMABUZZYBEE