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Cheesy mexican pie

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

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

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Ingredients:

  • 1 red onion medium
  • 1 Chilli
  • 1 Carrot grated
  • 1 clove of garlic (optional)
  • 1 tsp whole cumin
  • 2 tins beans (any kind) we used borlotti beans
  • 2 sweetcorn mielies
  • ½ tsp marjoram
  • ½ punnet fresh parsley
  • ½ punnet fresh coriander
  • ½ tsp oreganum
  • Salt to taste (1/2 to 1 tsp)
  • 2 cups plant milk
  • ¼ cup cheese sauce powder
  • 1 block of Smoky Provolone