Mexican Vegetable Pies Recipe

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Mexican Vegetable Pies
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  1. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green onions, bell pepper, and garlic; sauté 3 minutes or until tender. Stir in corn and next 5 ingredients; cook until heated. Remove from heat; set aside. Keep warm.
  2. Combine flour, cornmeal, and chili powder in a medium bowl. Gradually add milk and eggs, stirring with a wire whisk until well-blended. Pour half of mixture into each of 2 (9-inch) pie plates coated with cooking spray (do not stir). Bake at 475° for 10 minutes or until puffed and browned.
  3. Spoon half of pinto bean mixture into each pie shell; sprinkle each with cheese. Bake at 475° for 1 minute or until cheese melts. Cut each pie into 6 pieces. Garnish with sour cream and parsley, if desired. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 247.24 Kcal (1035 kJ)
Calories from fat 52.54 Kcal
% Daily Value*
Total Fat 5.84g 9%
Cholesterol 115.94mg 39%
Sodium 354.34mg 15%
Potassium 454.62mg 10%
Total Carbs 36.93g 12%
Sugars 7.53g 30%
Dietary Fiber 5.04g 20%
Protein 11.31g 23%
Vitamin C 32.9mg 55%
Vitamin A 0.4mg 13%
Iron 8mg 45%
Calcium 184mg 18%
Amount Per 100 g
Calories 89.92 Kcal (376 kJ)
Calories from fat 19.11 Kcal
% Daily Value*
Total Fat 2.12g 9%
Cholesterol 42.17mg 39%
Sodium 128.87mg 15%
Potassium 165.34mg 10%
Total Carbs 13.43g 12%
Sugars 2.74g 30%
Dietary Fiber 1.83g 20%
Protein 4.11g 23%
Vitamin C 12mg 55%
Vitamin A 0.1mg 13%
Iron 2.9mg 45%
Calcium 66.9mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
  • 6

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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