Mexican Bean Pie

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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 424 Calories

Ingredients

• 1 ½ cups shredded Cheddar cheese
• ½ cup sour cream (Optional)
• ground black pepper to taste
• ½ cup chopped green bell pepper
• 1 (16 ounce) can refried beans
• 1 tablespoon ground cumin
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon chili powder
• 1 (15 ounce) can pinto beans, drained
• 1 (2 ounce) can sliced black olives
• 1 (15 ounce) can black beans, drained and rinsed
• ½ (15.25 ounce) can whole kernel corn, drained
• 5 (10 inch) whole wheat tortillas
• ½ cup salsa (Optional)

Recipe Instructions

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.