Improbable Vegetarian Mexican Pie Recipes

IMPOSSIBLY EASY MEXICAN MINI VEGGIE PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.

ENCHILADA PIE

Steps:

• Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
• Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

IMPROBABLE VEGETARIAN MEXICAN PIE

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.

VEGAN MEXICAN PIE

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.

MEXICAN PIE

Steps:

• In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos. , Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes. , Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake 5 minutes longer.