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    You are in: Home / Recipes / Simple Corn and Bean Tortilla Pies Recipe
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    Simple Corn and Bean Tortilla Pies

    Simple Corn and Bean Tortilla Pies. Photo by **Mandy**

    1/1 Photo of Simple Corn and Bean Tortilla Pies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    **Mandy**'s Note:

    I love anything Mexican and whilst this is not traditional Mexican fare it has a Mexican aura about it. Found in a recipe magazine I bought a while back, it was a hit with the whole family and like all my recipes easy to prepare! I used corn tortillas but any will work fine. The recipe says to use pie dishes but I made these in jumbo muffin pans, there was just a little extra tortilla poking out the top.

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    Units: US | Metric


    1. 1
      Preheat oven to 180°C.
    2. 2
      Lightly grease eight 8cm pie dishes (or muffin pans) Place on baking trays.
    3. 3
      Combine beans, corn, capsicum and coriander.
    4. 4
      Gently press warmed tortilla into dishes. (Careful as they will tear easily) Fill with bean mixture.
    5. 5
      Whisk together eggs, cream & milk, season with black pepper.
    6. 6
      Pour egg mixture evenly into dishes and sprinkle with cheese.
    7. 7
      Bake for 20-25 minutes until golden.

    Ratings & Reviews:

    • on February 18, 2009


      Easy and fun - it is very quiche like. I couldn't find Mexican chili beans, so I used kidney beans seasoned with chili powder, cumin, and cayenne pepper. Thanks for sharing!

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    • on August 07, 2007


      We really enjoyed these. I used chili beans that have some seasoning in them. I also used frozen corn which I defrosted first. I don't have jumbo muffin pans so I cut the corn tortillas using a very large glass as a template. Worked perfectly. My tortillas did crack a little when putting them in the muffin tins but they still held the filling together. I got 12 pies from this and had a little of the bean/corn mixture left over. I am going to try freezing a couple to see how they freeze and reheat. Thanks for a great recipe!

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    • on June 05, 2007


      We had this for dinner last evening and my middle son enjoyed polishing off what was left. We topped these with a choice of three different salsas and it was very good. I did have a struggle with my corn tortillas tearing, even after heating so I switched out to my flour tortillas. They worked better, but still tore a time or two. I will try this again, maybe my tortillas weren't the freshest in town. Anyways, this was really good and could lend itself to many more flavors, kinda a whatever floats your boat kind of mini quiche when you use muffin tins, which I had to use. We will repeat this in the future I'm sure! Thanks so much! ZWT 3-Summer '07

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    Read All Reviews (4)


    Nutritional Facts for Simple Corn and Bean Tortilla Pies

    Serving Size: 1 (154 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 425.6
    Calories from Fat 126
    Total Fat 14.1 g
    Saturated Fat 5.4 g
    Cholesterol 173.3 mg
    Sodium 688.6 mg
    Total Carbohydrate 56.1 g
    Dietary Fiber 5.5 g
    Sugars 2.1 g
    Protein 18.6 g

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