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