Bev's Mexican Pie
Craving happy hour at your local Mexican restaurant? Or just need an easy vegetarian dinner that’s satisfying? Bev’s Mexican Pie is easy for a beginner or intermediate baker. It’s best served with ice cold beer and extra chips!
Bev’s Mexican Pie
Growing up, my mom, Bev, used to make a Mexican Pie for dinner. She layered the well-loved and often requested pie with refried beans, fresh lettuce and tomatoes and plenty of chips!
This recipe uses vegetarian chili as its base and then loads up with lots of extras. You can use the leftover chili for a Mexican salad or on top of a potato.
Creative Ingredients
One great thing about Bev’s Mexican Pie is that you can get creative with the ingredients. Change it up with different beans or kick up the heat with extra hot sauce. Add a layer of guacamole if desired, too! Bev’s Mexican Pie can be made vegan! Just use a vegan crust, vegan sour cream and cheese as replacements.
Easy Vegetarian Chili
To start Bev’s Mexican Pie, make the easy vegetarian chili. In a saucepan, heat the oil and onion on medium high until translucent. Add the black beans, tomatoes, taco seasoning packet and hot sauce. Continue heating until cooked.
Assemble the pie
To assemble, place the baked and cooled pie crust on a prepared baking sheet for easy transport. Sprinkle the crushed chips on the bottom of the pie.
Assemble the pie
Add half of the chili, filling the pie 3/4 of the way full.
Assemble the pie
Next up is the green chilis, corn and sour cream.
Assemble the pie
Bake for 30 minutes, lightly tented with tin foil.
Remove the pie from the oven, and carefully sprinkle the cheese over the pie, followed by the remaining crushed chips. Bake uncovered until the cheese has melted. Let Bev’s Mexican Pie rest for 10 minutes before eating. YUM!!
Store the leftovers in the refrigerator and reheat at 350 for 15-20 minutes. To freeze, cover with tin foil and in a large zip top freezer bag.
Add the cheese and chips, then finish baking!
Bev's Mexican Pie
Ingredients:
- 1 frozen deep-dish pie or pastry shell, baked and cooled according to directions
- 1 teaspoon of olive oil
- 1/2 cup of onion, chopped
- 15.5 oz. can of black beans, drained
- 15.5 oz. can of fire roasted chopped tomatoes
- 1 oz. taco seasoning packet
- 4 tablespoons of Mexican hot sauce or to taste
- 2 cups of whole grain tortilla chips, crushed and divided
- 4. 5 oz can chopped green chilis or 1 chopped jalapeno pepper, optional
- 1 cup of fire roasted frozen corn
- 1 ¼ cup of container of sour cream
- 1 ½ cups of Mexican cheese blend
Instructions:
How to cook Bev's Mexican Pie
- Prepare a rimmed baking sheet with parchment paper. Preheat the oven to 375F.
- Easy Vegetarian Chili- In a medium saucepan, heat the oil and onion on medium high until translucent, about 5 minutes. Add the black beans, tomatoes, taco seasoning packet and hot sauce. Continue heating for 10-15 minutes.
- Assembly- Place the baked and cooled pie crust on the baking sheet with parchment paper. Sprinkle 1 cup of the crushed chips on the bottom of the pie. Add half of the Easy Vegetarian Chili, green chilis, corn and sour cream.
- Bake- Bake for 30 minutes, lightly tented with tin foil. Remove from the oven, and carefully sprinkle the cheese over the pie, followed by the 1 cup of reserved crushed chips. Bake uncovered for an additional 10-15 minutes or until the cheese has melted. Let the Mexican Pie rest for 10 minutes before eating.
Notes:
VISIT US ON INSTAGRAM @EXPANDKITCHENANDHOME AND TAG US #EXPANDKITCHENANDHOME
