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South-of-the-Border Pie

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South-of-the-border pie with jalapenos & green onions

Recipe by: LACTAID® Brand


Serve this Mexican-style bean and rice main-dish with warm tortillas and a simple green salad.

Prep Time
20 min
Cook Time
25 min
Total Time
55 min

½ cup chopped onion


2 cloves garlic, minced


1 tablespoon olive oil or cooking oil


2 teaspoons chili powder


1 teaspoon ground cumin


¼ teaspoon salt


1 (15 ounce) can red kidney beans, rinsed and drained


1 ½ cups cooked brown rice


1 cup shredded Cheddar-style soy cheese (optional)

, ,

2 eggs, beaten


Nonstick cooking spray


Chopped green sweet pepper (optional)



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LACTAID® Reduced Fat 2% Lactose-Free Milk

  1. Preheat oven to 350 degrees F.
  2. In a medium saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili powder, cumin, and salt. Cook for 1 minute more.
  3. Cool onion and garlic mixture. Once cool, stir in beans, cooked rice, soy cheese (if using), LACTAID® Reduced Fat 2% Lactose-Free Milk, and eggs.
  4. Lightly coat a 10-inch pie plate or quiche dish with cooking spray. Spoon mixture into pie plate.
  5. Bake, uncovered, in a 350 degree F oven about 25 minutes or until the center is set.
  6. Let stand 10 minutes. If desired, sprinkle with green pepper and serve with salsa.

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutrition Facts

Serving Size: 1 cup

Amount Per Serving

Calories 293
Total Fat 9g
Calories from Fat 76
Saturated Fat 2g
Cholesterol 111mg
Sodium 433mg
Total Carbohydrate 40g
Dietary Fiber 8g
Sugars 5g
Protein 14g
Calcium 154mg
Recipe by:

Serve this Mexican-style bean and rice main-dish with warm tortillas and a simple green salad.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:
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