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Cheesy Mexican vegetable pie

Cheesy Mexican vegetable pie

4 serves

20 m

60 m


  • Olive oil spray
  • 2 large zucchini (300 g), 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
  • 420 g can no added salt Mexican style 3 bean mix, drained
  • 200 g ricotta cheese, crumbled
  • ½ cup chopped fresh coriander, plus extra leaves to garnish
  • ¾ cup grated tasty cheese
  • 2 tablespoons pepitas
  • 100 g salad leaves, to serve


Step 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 200 °C oven (fan-forced) for 20 minutes or until vegetables are tender. Cool.

Step 2

Meanwhile, lightly spray a 20 cm 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.

Step 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 180 °C oven (fan-forced) for about 45 minutes or until set in centre. Stand in pan for 15 minutes.

Step 4

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


  • 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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