Vegan Mexican Pie Recipes

IMPROBABLE VEGETARIAN MEXICAN PIE

My Royal Tweak of the popular "Impossible" XYZ pie recipes that abound in cookbooks and online. This dish uses the previous night's dinner leftovers. Four separate Zaar recipes,-(examples given below in recipe directions) were incorporated into one main dish! See what kind of culinary masterpiece you can come up with using your leftovers!

Provided by COOKGIRl

Categories Savory Pies

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Improbable Vegetarian Mexican Pie image

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.

Nutrition Facts : Calories 196.2, Fat 9.9, SaturatedFat 4.5, Cholesterol 121.2, Sodium 375.5, Carbohydrate 18, Fiber 0.9, Sugar 3, Protein 9.1

Ingredients

2 cups leftover Mexican rice (see Mexican Rice)
2 cups beans, cooked (see Spanish Cristianos Y Moros ( Beans and Rice Sidedish))
1/2 cup corn, cooked
1 -2 tablespoon taco seasoning mix (see Mexican Seasoning Mix II (Salt Free))
2/3 cup shredded cheese, Mexican (such as chihuahua or queso blanco)
1/2 cup onion
1 garlic clove, minced
1 1/4 cups milk
3/4 cup Bisquick baking mix, substitute (see Low Fat Bisquick Substitute)
3 eggs
cheese
green onion
red pepper flakes

IMPOSSIBLY EASY MEXICAN MINI VEGGIE PIES

Make these delicious cheesy pies stuffed with black beans, onion and corn - made using Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 17

Impossibly Easy Mexican Mini Veggie Pies image

Steps:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.

Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving (2 Mini Pies), Sodium 650 mg, Sugar 6 g, TransFat 1/2 g

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1/2 cup frozen corn
2 cloves garlic, finely chopped
1/4 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 cup black beans, drained, rinsed (from 15-oz can)
1/4 cup fresh cilantro, chopped
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
1 pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup sour cream (1 tablespoon per pie)