Mexican pies

Made with frozen pie crusts, these Mexican pies come together quickly and can be frozen for busy weeknights. Topped simply with corn, black beans, and Tex-Mex cheese, they're even perfect for vegetarians!

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15 min
2 pâtés of 6 portions each
35 min
Freeze for three months.

  • Ingredients

    • 30 ml (2 tbsp) olive oil
    • 1 can (540 ml) black beans, rinsed and drained
    • 1 yellow onion, chopped
    • 2 stalks celery, chopped
    • 10 ml (2 tsp) chili powder
    • 125 ml (½ cup) chili sauce
    • 250 ml (1 cup) corn kernels
    • 2 frozen 9-inch (23 cm) rounds, thawed
    • 375 ml (1½ cups) grated Tex-Mex cheese
    • Salt and pepper from the mill

  • Preparation

    1. Preheat oven to 375 F.
    2. In a large skillet, heat olive oil over medium-high heat. Cook beans, onion, and celery with chili powder for 3 minutes.
    3. Salt and pepper to taste.
    4. Add chili sauce and corn, then cook 1 minute more.
    5. Fill the 2 pastry cases with the bean mixture.
    6. Bake for 15 minutes.
    7. Sprinkle the tarts with grated cheese and bake for 15 minutes or until the cheese is golden brown.

For the adventurers

Notes and tips

Replace chili sauce with the same amount of mild or hot salsa.

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