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Mexican Bean Pie
Submitted by:  Adele


  Prep Time:   30 Minutes
Cook Time:  45 Minutes


"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!"
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon cumin
1 teaspoon chili powder
 ground black pepper to taste
12 (12 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
1/2 cup sour cream

Preheat oven to 350 degrees F (175 degrees C).


Combine black beans, pinto beans, refried beans, olives, corn, bell peppers, jalapeno pepper, cumin, chili power and black pepper in a medium size pot. Cook on medium high heat until the mixture thickens, about 10 minutes.


Spray a round pan with non-stick oil spray. Lay one tortilla flat on the bottom of the pan. Spread bean mixture on the tortilla. Sprinkle cheese lightly over the bean mixture. Top with a new tortilla and repeat this layering process until the pan is full. When the final tortilla has been placed, cover the top tortilla with the remaining cheese.


Bake for 20 minutes. Allow pie to cool slightly before serving. Garnish with salsa and sour cream.

Makes 6 servings


Nutrition at a glance
Servings Per Recipe: 6
per serving
Calories 1242
Protein 43g
Total Fat 40g
Sodium 2226mg
Cholesterol 58mg
Carbohydrates 179g
Fiber -