Mexican Pie

This vegetarian Mexican pie layers a spiced mashed bean filling between two layers of cornbread that get cooked on the stovetop first, then baked together until the whole thing sets into a sliceable, golden pie. It’s filling, inexpensive, and entirely plant-based if you use water instead of oil.

The filling packs a lot of flavor for something so simple. Mashed kidney beans cook with corn, green pepper, green chiles, tomato sauce, and chili powder until thick and saucy. Cooking the onion for a full 10 minutes before adding anything else softens it completely and builds a sweet, caramelized base that you’d miss if you rushed it.

The cornmeal crust isn’t a traditional batter. It’s cooked on the stovetop with water, flour, and baking powder until it thickens into a spreadable paste. Whisk constantly during this step. Cornmeal lumps up fast, and once they form, no amount of stirring breaks them down. Spread half on the bottom, add the filling, then spread the rest on top. The oven does the final work, browning the cornbread and melding the layers.

Kitchen Tips

• Mash the kidney beans roughly, leaving some chunks. Completely smooth beans make the filling too uniform and pasty.
• Spread the top cornmeal layer carefully with a wet spatula. It’s thick and sticky, and a damp surface keeps it from tearing.
• Let the pie rest for 10 minutes after baking before slicing so the layers hold together.

Variations

• Add shredded cheddar cheese between the filling and the top cornbread layer for a cheesy version.
• Swap kidney beans for black beans and add cumin for a different Southwestern flavor.
• Top with sour cream, salsa, and sliced jalapeños when serving.