Delicious Living
  • 2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup pureed avocado (about 2 avocados)
  • 1/2 cup sour cream
  • 2-4 tablespoons milk
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup scallion whites (about 5), reserve green tops
  • 1 poblano or jalapeno chile, seeded and minced
  • 1 tablespoon minced garlic
  • 1 tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 1 15-oz can no-salt-added black beans, drained and rinsed
  • 1 14.5-oz can no-salt-added diced tomatoes, drained (OR 1 1/4 cups quartered grape tomatoes)
  • 1 cup fresh or frozen corn, thawed
  • 1/2 cup light sour cream
  • 1/4 cup milk
  • 1 cup cooked long-grain brown rice
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 teaspoon fresh lime zest
  • 2 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro
  • 1-2 teaspoons hot sauce
  • 1/4 teaspoon table salt
  • 1/2 teaspoon black pepper

Southwest Rice & Bean Pie with Avocado Crust

Mary Jane Mills | Delicious Living
  • Serves: 6 people

This savory vegetarian pie uses mashed avocado in place of butter for a moist, tender crust that must be tasted to be believed.

  1. For the crust, whisk together flour, cornmeal, 1½ teaspoons salt and baking soda. Combine avocado, sour cream and 2 tablespoons milk. Stir avocado mixture into flour mixture with a fork. If the dough looks too dry, add more milk, one tablespoon at a time, until it holds together when mixed. Turn dough out onto a work surface and lightly knead in any loose flour. Divide dough into 2/3 and 1/3 amounts for the top and bottom crusts; wrap each in plastic wrap, flatten into discs and chill at least 30 minutes.
  2. Preheat oven to 425°. Spray a 9-inch deep-dish pie plate with nonstick spray or coat with butter. Roll the larger dough portion between two floured pieces of parchment or waxed paper into a 13-inch diameter circle; transfer to prepared pie plate. Roll remaining pie dough between parchment and chill both doughs while preparing filling.
  3. For the filling, in a large sauté pan over medium-low heat, heat the olive oil. Add scallion whites, poblano, and garlic; heat until soft, about 5 minutes. Stir in cumin and coriander; cook 1 minute. Stir in beans and heat to warm through, then stir in tomatoes and corn; cook to evaporate any juices in the pan.
  4. In a small bowl, combine ½ cup sour cream and ¼ cup milk; stir into bean mixture in pan. Stir in rice until fully incorporated, then stir in 1 cup cheese, lime zest, juice, cilantro and hot sauce. Chop green tops of scallions and stir into filling. Season with salt and pepper.

PER SERVING (1/8 pie): 506 cal, 16.5g fat (7g mono, 2g poly, 8g sat), 29mg chol, 717mg sodium, 67g carb (9g fiber, 3g sugars), 17g protein

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