Vegetarian Mexican Pie Recipe

by Registered Dietitian, Andrea Holwegner | Sep 22, 2018

Vegetarian Mexican Pie

This is one of our favourite vegetarian meals. This recipe also freezes well for single servings for quick lunches 

What you need:

• 6 large (10 inch) whole wheat wraps
• 1 can (540ml) drained and rinsed black beans
• 2 cups fresh/frozen cooked corn kernels
• 2 cups diced bell peppers
• 1/2 cup finely diced onions
• 500ml or more salsa
• 3 cups (320g bag) grated mozzarella/cheddar/tex-mex cheese blend.

How to make:

1. Grease a 12 inch round baking dish.
2. Layer with all of the ingredients starting with a wrap, then beans, salsa, corn, peppers mixed with onions and lastly grated cheese. End with a wrap and cheese.
3. Bake in the oven at 375 F for about 45 minutes until done (cover with tinfoil half way through baking).
4. Serve with sour cream, avocado/guacamole and more salsa if desired.
5. Note: you can use smaller baking dishes with smaller wraps and really there is no need to measure ingredients precisely, use the above as a guide but feel free to layer as you wish and try new variations/additions such as feta, jalapeños, chipotle peppers and more!

Per serving (1/6 of recipe)

• Calories – 540
• Protein – 24.5 g
• Fat – 23 g
• Carbohydrates – 62 g
• Fibre – 13.3 g