This Mexican Bean Pie recipe is a delightful blend of Mexican flavors and comforting pie goodness. It features a flaky pie crust filled with a rich and cheesy bean mixture, topped with a layer of salsa, and finished off with a golden, melted cheese crust. This pie is perfect for a family dinner or potluck gathering, and is sure to be a hit with everyone!
Ingredients
- 1 9-inch pie crust
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are tender, about 5 minutes.
- Add the black beans, kidney beans, corn, cumin, and chili powder to the skillet. Stir to combine and season with salt and pepper. Cook for another 5 minutes, then remove from heat.
- Place the pie crust in a 9-inch pie dish and press it into the bottom and sides. Prick the bottom of the crust with a fork to prevent air bubbles.
- Spread half of the salsa over the bottom of the crust. Pour the bean mixture over the salsa, spreading it evenly. Top with the remaining salsa.
- In a small bowl, mix together the shredded cheddar cheese and Monterey Jack cheese. Sprinkle the cheese mixture over the top of the pie.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove the pie from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
- Slice into wedges and serve warm. Enjoy!
