Mexican Corn Pie Recipe - Assorted vegetables and kidney bean pie.

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Kidney beans, Salt

Cuisine : Mexican

Course : Main Course_Veg

Mexican Corn Pie

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

Mexican Corn Pie Recipe - How to make Mexican Corn Pie


Prep Time : Preparation Time

Cook time : Cooking Time

Serve :

Level Of Cooking : High


  • Kidney beans soaked2 cups

  • Salt to taste

  • Oil 2 teaspoon

  • Onions chopped 2 medium

  • Garlic chopped 3 cloves

  • Green capsicums finely chopped 2 medium

  • Carrot 1/4 inch pieces 1 medium

  • Tomatoes pureed 2 medium

  • Red chilli powder 2 teaspoons

  • White wine optional 2 tablespoons

  • Pie crust

  • Maize flour (makai ka atta) 2 cups

  • Whole wheat flour (atta) 1/2 cup

  • Baking powder 2 teaspoons

  • Salt 1 teaspoon

  • Water 1/2 cup

  • Oil to grease


Step 1

Boil kidney beans in sufficient salted water until soft. Drain and set aside. Preheat oven to 200°C. Mix maize flour, whole wheat flour, baking powder, salt and half a cup of water and knead until smooth.

Step 2

Grease a nine by twelve inch baking dish. Pat half the dough into the bottom of the dish. Spread a long sheet of butter paper and pat remaining dough onto to it, roughly in the shape of a nine by twelve inch rectangle.

Step 3

Heat oil in a non-stick an, add onion and cook until soft and transluscent. Add garlic, capsicum and carrot and cook for five minutes.

Step 4

Add kidney beans, tomato puree, red chilli powder, cumin powder and white wine. Adjust the salt. Cook covered on reduced heat until the vegetables are tender. Put the filling into the prepared baking dish, lay the remaining rolled pie dough over it and press the edges to seal. Bake for thirty five to forty minutes or until brown.