Meatless Monday Recipes: Mexican Pie courtesy of inSHAPE

Savory pies tickle the tummy with hearty and satisfying flavors, and in the winter, they warm us with the comfort factor. This recipe has no meat of course, but you’d never miss it. Meatless Monday proves once again to push creativity in the kitchen and is so great for the environment.

Pie crust can be a tricky proposition from scratch, but you can easily cut a few corners by sneaking a frozen organic crust into your shopping cart and using pre-made enchilada or mole sauce for a base. We used a little of our mole sauce from the popular Black Bean and Winter Squash Enchiladas as the base for our filling. We threw together a little cucumber and avocado whip for a cool topping.

Mexican Pie
Mexican Pie

Ingredients:

  • 3/4 cup onion, chopped
  • 3/4 cup red pepper, chopped
  • 1 clove garlic, minced
  • Extra virgin olive oil
  • 1 cup enchilada or mole sauce (see note above)
  • 1 cup black beans, tender
  • 1 cup cut corn
  • salt and pepper to taste
  • 1/2 cup cilantro, chopped
  • cayenne pepper to taste
  • 3 egg whites
  • zest of one lime
  • 1 cup monterey jack cheese
  • 1/4 cup cheddar cheese
  • 1 pie crust
  • 1 small cucumber
  • 1/2 avocado
  • lime juice

Preparation
Preheat oven to 350 degrees. Prepare mise en place (chop your veggies and clean your work space like any good chef or cook does). Over medium heat in a skillet, drizzle olive oil and saute onions, red pepper, and garlic for 3-5 minutes, until onions are clear. Remove from heat, add sauce/base, black beans, corn, and herbs (save about a tsp of cilantro for later). Mix thoroughly and set aside.

Whip egg whites to soft peaks, add lime zest. Pour veggie bean base into egg whites with jack cheese. Blend gently, until all ingredients are incorporated. Pour into pie crust. Sprinkle cheddar cheese on top.

Bake for 40-45 minutes uncovered or until cheese on top is bubbling and brown. In the meantime, put cucumber, avocado, cilantro, and about a tsp of lime juice in a food processor and whip to desired consistency. We chose light but still a little chunky.

Cool for 15 minutes before serving with a dollop of the whip. Beer helps put out those flames!

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

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