Cheesy mexican pie

Main Course

I’ve always loved Mexican flavours, this pie came about when one night I wanted to have something Mexican but didn’t have tacos or similar in my pantry, so I decided to take a different approach. The bean mix in this pie can be used as a base in many dishes but the addition of the cheese sauce and Smoky Provolone really gave it a special touch! Served with sides of guacamole and kimchi – this added a nice fresh element.
You can use any pie crust of your choice – homemade flaky pastry, pie pastry, shop-bought puff pastry or about 10 layers of phyllo pastry. I used our Gluten free pastry recipe. I like to semi-bake the crust before adding the ingredients to avoid ending up with a soggy crust.
Delicious as the main part of a meal or added to a buffet.
Recipe by: Irene Margolis

Recipe Allergies

Directions:

1.Fry the onion in a bit of oil
2.Add the chilli, carrot and garlic - fry until glassy
3.Add beans and cut corn off cob to add to pot, add the salt to taste and oreganum
4.Add marjoram, then add ½ punnet fresh parsley and ½ punnet fresh coriander
5.Mix cheese sauce and plant milk (cold mixture)
6.Add bean mix into pie crust
7.Pour uncooked cheese sauce mix over
8.Slice the Smoky Provolone and place on top
9.Sprinkle with paprika
10.Cover loosely with tin foil so that the cheese doesn’t stick to tin foil or use a lid
11.Bake for 45 min to 1 hour until set 180 degrees
12.Open it up and cook under grill on the lower oven shelf for about 15 – 20 min to lightly brown the cheese
13.Serve with guacamole and kimchi
14.Note: Suggested time – ovens vary