I realy want to make a Mexican Bean Pie abut don't have a good recipe. Do you?!


Question: Mexican Bean Pie

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15.25 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
ground black pepper to taste
5 (10 inch) whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup salsa (optional)
1/2 cup sour cream (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan. In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes. Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.


nfd?


Answers: Mexican Bean Pie

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15.25 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
ground black pepper to taste
5 (10 inch) whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup salsa (optional)
1/2 cup sour cream (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan. In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes. Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.


nfd?

Here are a couple of good recipes

http://allrecipes.com/Recipe/Double-Crus...

http://allrecipes.com/Recipe/Black-Bean-...

Pinto Bean Pie

1/2 c Hot pinto beans
1/2 c Melted butter
1 ts Vanilla
1 1/2 c Sugar
1/2 c Coconut
2 Eggs
1 9-inch unbaked pie shell

Instructions:
Heat the beans till they are hot-not boiling. Drain juice from beans and
mash. Add remaining ingredients. Mix well. Pour into unbaked pie shell.
Bake at 350° for 1 hour.

NOTES : This is so much like a pecan pie you will be surprised.



Spicy Beef and Bean Pie

1 lb Ground beef
3 Cloves garlic; minced
1 cn (11 1/2 oz.) bean with bacon
-soup, undiluted
1 Jar (16 oz.) thick and
-chunky picante suace,
-divided
1/4 c Cornstarch
1 tb Chopped fresh parsley
1 ts Paprika
1 ts Salt
1/4 ts Pepper
1 cn (16 oz.) kidney beans;
-rinsed and drained
1 cn (15 oz.) black beans; rinsed
-and drained
2 c Shredded cheddar cheese;
-divided
3/4 c Sliced green onions; divided
Pastry for double crust pie
-(10 ")
1 c (8 oz.) sour cream
1 cn (2 1/4 oz.) sliced ripe
-olives, drained

Instructions:
In a skillet, cook beef and garlic until beef is browned; drain. In a large
bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika,
salt and pepper; mix well. Fold in beans, 1 1/4 cups of cheese, 1/2 cup
onions and the beef mixture. Line pie plate with bottom pastry; fill with
bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in
the top crust. Bake at 425 for 30-35 minutes or until lightly browned. Let
stand for 5 minutes before cutting. Garnish with sour cream, olives and
remaining picante sauce, cheese and onions. Yield 8 servings.





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