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This was the result of using up some leftovers in my freezer and refrigerator. Didn't seem to be anything like it on Recipezaar. BF loved it and said I had to post it, so here it is! You can probably substitute the same amount of cumin for the chile and paparika, but I didn't have any at the time. I really liked the way the egg and cheese cooked together on top and it tasted really good with the bean mixture.
- 1 frozen pie crust
- 1 (14 ounce) can pinto beans, drained and rinsed
- 8 ounces cheddar cheese (shredded, I used low-fat, separated)
- 1 teaspoon chili powder
- 1⁄2 teaspoon smokey paprika
- 3⁄4 teaspoon salt
- 3 green onions, chopped
- 1 tomato, chopped
- 1⁄3 cup salsa (I used hot)
- 2 eggs
- 1 teaspoon olive oil
- 12 ounces veggie crumbles (or ground beef)
- 1 shallot, chopped
- Preheat oven to 375 degrees Fahrenheit.
- Add the pinto beans, half the cheese, chile, paprika, green onions, tomato and salsa. Mix to combine.
- Whisk together the two eggs and the rest of the cheese.
- Heat olive oil in non-stick skillet. Add the shallot, saute a bit, then the vegetarian crumbles. Cook until browned.
- Combine the bean mixture and crumbles. Mix and pour into pie crust. Pour the egg and cheese mixture on top.
- Cook for about 40-45 minutes until egg is done and cheese is melted.