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Three Layer Mexican Pie

Posted By archives On April 17, 2010 @ 10:18 am In Beans and Legumes | 1 Comment

Posted by Seedy on McDougall Board

I thought this turned out rather well. The nacho cheaze was a dead-on ringer for the real thing (at least to someone who hasn’t eaten cheese in a long while LOL). I think DH’s and DS’s would like this sort of thing – my omni brother liked it.

Bottom Layer:
Beans and corn
Mix together and layer in bottom of 9X13 baking pan:

1 can black beans (drained and rinsed)
1 can dark red kidney beans (drained and rinsed)
1 can sweet corn with peppers (drained and rinsed)
1 can chili beans in sauce (hot or mild)
1 TBS dehydrated onion flakes (or finely diced fresh)

Middle Layer:
Nacho Cheaze (based on recipe from Healthy Heart Foundation)
Combine in food processer or blender:

1 can great northern beans (drained and rinsed)
6 TBS nutritional yeast (not brewer’s yeast)
1/2 C salsa (hot or mild)
2 TBS lemon juice
1 tsp onion powder
1 tsp any type of prepared mustard

Blend until very smooth and creamy; pour over beans.

Top Layer:

1 bag of Hashbrown potatoes

I used Simply Potatoes Southwestern Hashbrowns but you can use regular hashbrowns mixed with 1 TBS chili powder

Spinkle hashbrowns over cheaze sauce

Bake at 375 F for 45 minutes or until hashbrowns are brown and cheaze is bubbly.

Makes 8 large serving (and would definitely max out your bean servings for the day if you’re doing MWL).

Fatfreevegan Note: The bean layer came out quite dry for a number of us on the fatfree_vegan email list. We suggest adding at least a cup of a tomato-based sauce to the bean ingredients. Otherwise, the recipe’s terrific, and the Nacho Cheaze is one of the best fake cheese sauces we’ve tasted.


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