Vegan Mexican Pie Recipes

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VEGAN MEXICAN PIE



Vegan Mexican Pie image

Make and share this Vegan Mexican Pie recipe from Food.com.

Provided by WeazelChef

Categories     Savory Pies

Time 8m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

1 (11 ounce) can refried beans
2 cups corn (preferably fresh)
1 tablespoon vegan butter
salt
pepper
1 avocado, sliced
cilantro
corn tortilla
tortilla chips
1/3 cup vegan cheddar cheese (or monterey jack)
green onion
1/4 cup ranch dressing
tomatoes

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.

Nutrition Facts : Calories 210.8, Fat 11.5, SaturatedFat 1.9, Cholesterol 6.9, Sodium 262.8, Carbohydrate 25.1, Fiber 6.6, Sugar 2.5, Protein 5.5

IMPROBABLE VEGETARIAN MEXICAN PIE



Improbable Vegetarian Mexican Pie image

My Royal Tweak of the popular "Impossible" XYZ pie recipes that abound in cookbooks and online. This dish uses the previous night's dinner leftovers. Four separate Zaar recipes,-(examples given below in recipe directions) were incorporated into one main dish! See what kind of culinary masterpiece you can come up with using your leftovers!

Provided by COOKGIRl

Categories     Savory Pies

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups leftover Mexican rice (see Mexican Rice)
2 cups beans, cooked (see Spanish Cristianos Y Moros ( Beans and Rice Sidedish))
1/2 cup corn, cooked
1 -2 tablespoon taco seasoning mix (see Mexican Seasoning Mix II (Salt Free))
2/3 cup shredded cheese, Mexican (such as chihuahua or queso blanco)
1/2 cup onion
1 garlic clove, minced
1 1/4 cups milk
3/4 cup Bisquick baking mix, substitute (see Low Fat Bisquick Substitute)
3 eggs
cheese
green onion
red pepper flakes

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.

Nutrition Facts : Calories 196.2, Fat 9.9, SaturatedFat 4.5, Cholesterol 121.2, Sodium 375.5, Carbohydrate 18, Fiber 0.9, Sugar 3, Protein 9.1

MEXICAN POLENTA PIE



Mexican Polenta Pie image

This is a good casserole for a crowd or a potluck. The recipe was a $200 winner in a casserole contest.

Provided by Barb G.

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 lb uncooked ground turkey
1/2-1 teaspoon chili powder
3 tablespoons ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
1 cup bottled salsa
2 (16 ounce) packages refrigerated cooked polenta (or cook and mold your own)
2 cups shredded monterey jack cheese
2/3 cup chopped fresh tomato
1/4 cup snipped fresh cilantro

Steps:

  • preheat oven to 375°F.
  • In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
  • Add turkey, chili powder, cumin and cayenne.
  • Cook until turkey is no longer pink, stirring to break up meat.
  • Add beans, undrained tomatoes and salsa.
  • Bring to boiling; reduce heat.
  • Simmer gently 15 minutes.
  • Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
  • Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
  • Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
  • Sprinkle 1 cup of cheese over polenta in dish.
  • Top with meat mixture.
  • Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
  • Bake, uncovered, for 35 minutes or until bubbly.
  • Sprinkle with cilantro.
  • Let stand 15 to 20 minutes before serving.
  • Makes 12 servings.

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