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Cheesy Mexican vegetable pie
heartfoundation.org.au|Helpline 13 11 12

Cheesy Mexican vegetable pie

1 hour (20 minutes )
Serves 4
  • Olive oil spray
  • 2 large zucchini (300g), coarsely chopped  
  • 1 large red capsicum, coarsely chopped  
  • 1 red onion, coarsely chopped  
  • 2 cloves garlic, crushed  
  • 1 tablespoon Mexican chilli powder blend 
  • 1 tablespoon olive oil  
  • 3 mountain bread natural wraps  
  • 3 eggs  
  • 420g can no added salt Mexican style 3 bean mix, drained  
  • 200g ricotta cheese, crumbled  
  • ½ cup chopped fresh coriander, plus extra leaves to garnish  
  • ¾ cup grated tasty cheese  
  • 2 tablespoons pepitas  
  • 100g salad leaves, to serve 

1. Place zucchini, capsicum, onion and garlic on a large baking tray. Sprinkle with chilli powder, drizzle with oil, toss well then spread over tray. Bake in preheated 200C oven (fan-forced) for 20 minutes or until vegetables are tender. Cool.  

2. Meanwhile, lightly spray a 20cm round springform pan with oil. Cut mountain bread wraps in half lengthways. Line prepared pan with bread pieces to cover base and extend up side of prepared pan. 

3. Whisk eggs in a large bowl. Stir in beans, ricotta, roasted vegetables, coriander and ¼ cup tasty cheese. Transfer mixture to bread-lined pan. Sprinkle with remaining cheese and pepitas. Bake in preheated 180C oven (fan-forced) for about 45 minutes or until set in centre. Stand in pan for 15 minutes. 

4. Remove sides from pan. Transfer pie to a serving plate. Serve with salad leaves. 

Tips 

  • Mountain bread wraps are available from the bakery section in supermarkets. 
  • Mexican chilli powder blend is a mix of paprika, chilli, cumin, oregano, pepper and garlic. It’s less spicy than regular chilli powder. 

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