This savory vegetarian pie uses mashed avocado in place of butter for a moist, tender crust that must be tasted to be believed.
Southwest Rice & Bean Pie with Avocado Crust
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Ingredients
- AVOCADO CRUST:
- 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
- RICE & BEAN FILLING:
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Southwest Rice & Bean Pie with Avocado Crust
Amount Per Serving
Calories 18506
Calories from Fat 1485
% Daily Value*
Total Fat 165g
254%
Saturated Fat 8g
40%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 29mg
10%
Sodium 717mg
30%
Total Carbohydrates 67g
22%
Dietary Fiber 9g
36%
Sugars 3g
Protein 17g
34%
* Percent Daily Values are based on a 2000 calorie diet.
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
