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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.
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)
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.
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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