Living Lindsay

Yesterday, I made you a promise.

I stay true to my word

A promise to share a wonderfully delicious recipe with you.  And I was a Brownie – I never made it to Girl Scouts (just wasn’t my thing) – so I can keep a promise.

Lucky you.

Last week, Lisa posted a super delicious recipe for Pizza Impossible Pie. I love anything pizza-related so I immediately made it. It was absolutely delicious and very easy to make.

Tastes just like pizza!

Lisa is seriously the QUEEN of coming up with delicious recipes that are extremely easy to throw together – thanks Lisa!

As I was making it, I immediately started thinking of another option for this pie. We are lovers of Mexican food in this casa and I can pretty much get the Hubs to eat anything as long as it is smothered in salsa and cheese.

Then it happened.

Veggie Fajita Pie was born.

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Veggie Fajita Pie with Chipotle Avocado Cream

(inspired by this recipe)

You will need:

2 cups of bell peppers and onions, either fresh or frozen (*I used Trader Joe’s frozen red & green pepper and onion medley)

1 cup of black beans (rinsed and drained)

1/2 cup of frozen corn (*I used Trader Joe’s roasted frozen corn)

1/4 cup salsa

2 chipotle peppers, chopped (use canned chipotle peppers in adobo sauce)

2 eggs

1/4 cup shredded cheese

1 cup milk (I used unsweetened almond milk)

1/2 cup oat flour (you can just grind/process your oats until they are flour consistency)

1/2 cup spelt flour (or flour of choice)

2 tsp cumin

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 cup red or green salsa (for topping)

1/2 cup shredded cheese (for topping)

For the cream topping:

2 avocados

1 chipotle pepper (in adobo sauce)

1/4 cup chopped onion

1/4 cup cilantro (fresh)

1 tsp salt

juice of one lime

Directions:

Preheat oven to 350 degrees.

FYI – this is the veggie mixture I used:

a staple in our freezer

Start by cooking/heating your veggies and corn. If using fresh, saute until they soften and are cooked through. If using frozen, saute until they are completely thawed and heated through. You don’t want soggy pie. Add the black beans to the skillet and remove from the heat.

Pour the veggies into a round pan or pie plate that has been coated with cooking spray.

So colorful!

In a medium bowl, combine your flours, cumin, salt, baking powder, and baking soda. Combine well. In a separate bowl, add your chipotle peppers, eggs, milk, cheese, and salsa and mix thoroughly. Pour the wet mixture into the dry and mix until everything is combined. Pour your batter into the pie pan to cover the veggie mixture.

Ready for the oven!

Bake at 350 for 30 minutes or until the pie is a deep golden brown.

Perfection.

You could stop there, but why would you when you can cover the top with salsa and cheese….

even better

….and pop it back into the oven on BROIL so that it turns out looking like this.

waaaaaay better

Allow the pie to set and while it’s doing that, make your Chipotle Avocado Cream.

Simply put the avocados, chipotle pepper, salt, onion, cilantro, and lime juice into a blender and blend until it is completely smooth.

Like guacamole with a kick

Slice it, top it, devour it.

Are you glad I kept my promise?

You have yourself a recipe that tastes sinful, but is packed with whole grains, colorful veggies, protein, and healthy fats.

Es muy delicioso y me gusto mucho this pie.

I definitely went for seconds!

Wow – my Spanish is a  tiny bit rusty.

Tell Me:

What is your favorite kind of pie?

Until next time,

Lindsay

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