Mexican Vegetable Part:

A puffy cornmeal crust gets baked first until golden, then loaded with a simmered mix of corn, pinto beans, tomatoes, and picante sauce before going back in the oven under a blanket of melted Monterey Jack.

The crust is more like a savory batter than a traditional pie dough. Egg whites, skim milk, flour, and cornmeal get whisked together and poured into the dish, where they puff up and set into a sturdy, slightly crunchy base that holds up under all those juicy vegetables.

Fresh cilantro and lime juice stirred into the filling keep everything bright and prevent it from tasting heavy. The picante sauce does the heavy seasoning work, so taste it before adding extra salt.

Chef Tips

• Pre-bake the crust until it’s truly puffy and brown; a soggy crust can’t support the wet filling
• Simmer the vegetable mixture long enough for the tomatoes to break down and the liquid to reduce; too wet and the crust gets soggy
• Let the pie rest 5 minutes after the final bake so it sets and slices cleanly
• Swap Monterey Jack for pepper jack if you want more kick without adding extra chiles

Variations

• Black bean version: Replace pinto beans with black beans and add a teaspoon of cumin
• Loaded: Top with sliced jalapenos, a dollop of sour cream, and diced avocado after baking
• Cornbread crust: Add a tablespoon of sugar and a pinch of baking powder to the crust batter for a sweeter, fluffier base