Vegan Mexican Pie Recipes

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.

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.