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Mexican Pot Pie

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Mexican Pot Pie

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
Filling
1 tablespoon olive oil
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2 cloves garlic
minced
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1 cup onions
chopped
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1 cup green bell peppers
chopped
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½ cup celery
chopped
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1 cup carrots
chopped
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10 ounces corn
slightly thawed
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2 cups black beans
drained and raised well
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1 ½ teaspoons cumin
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1 ½ teaspoons chili powder
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1 teaspoon oregano
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1 tablespoon cornstarch
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16 ounces tomato sauce
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Corn bread crust topping
¾ cup cornmeal
yellow
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2 tablespoons cornmeal
yellow
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1 teaspoon baking powder
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¼ cup all-purpose flour
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2 tablespoons all-purpose flour
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1 cup milk
or water
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1 teaspoon vegetable oil
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Additional toppings
2 tablespoons green chili peppers, canned
drained and chopped
yogurt, plain
or sour cream
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tomatoes
chopped
* Camera

Ingredients

Amount Measure Ingredient Features
Filling
15 ml olive oil
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2 cloves garlic
minced
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237 ml onions
chopped
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237 ml green bell peppers
chopped
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118 ml celery
chopped
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237 ml carrots
chopped
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289 ml/g corn
slightly thawed
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473 ml black beans
drained and raised well
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7.5 ml cumin
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7.5 ml chili powder
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5 ml oregano
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15 ml cornstarch
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462.4 ml/g tomato sauce
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Corn bread crust topping:
177 ml cornmeal
yellow
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3E+1 ml cornmeal
yellow
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5 ml baking powder
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59 ml all-purpose flour
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3E+1 ml all-purpose flour
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237 ml milk
or water
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5 ml vegetable oil
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Additional toppings
3E+1 ml green chili peppers, canned
drained and chopped
1 x yogurt, plain
or sour cream
* Camera
1 x tomatoes
chopped
* Camera

Directions

Heat oil in large saucepan over medium-high heat until hot.

Add garlic, onion, green pepper, celery, carrots and corn, stirring, and cook for about 8 minutes until vegetables are tender.

Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first.

Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with cooking spray.

While vegetables are cooking, prepare the crust topping.

Combine cornmeal, flour and baking powder in a medium bowl.

Mix well.

Combine water, oil and chilies in another bowl, and stir into dry mixture.

Spoon onto the filling.

Bake uncovered 30 minutes at 350℉ (180℃) F until corn bread topping becomes golden, brown, and filling starts to bubble.

Remove from oven and let cool for a few minutes.

Top with yogurt or sour cream and chopped tomato.

Enjoy.



* not incl. in nutrient facts Arrow up button

Comments


butterflie64

Imust have missed something somewhere. Where does the vinegar come from? I have never heard of sauting in it before.

happyzhangbo   

Hi, thanks for your comment. I just edited the recipe, it's clear to understand now. Happy baking :-)

MJ United States

It was delicious!! I will be adding the recipe to my favorites. This dish would also be great to bring to a potluck, especially for those who are vegans. (I added some hearts of palms to the vegetable mixture). Yum!

 

 

Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 30816% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 79mg 3%
Total Carbohydrate 19g 19%
Dietary Fiber 11g 42%
Sugars g
Protein 24g
Vitamin A 87% Vitamin C 64%
Calcium 13% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 
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