I’m not going to lie, this recipe has a few steps but the steps are not difficult unless you psych yourself out that they are. I got the crust idea from an old Vegetarian cookbook from the Millennium Restaurant that called for a tofu filling but I didn’t know how well that would go over. I have tried to lay the steps out for you clearly so please email me if you get stuck. It is a tasty play on taco pie and I dare say you will LOVE IT! Serve it up like a pie in triangles.
Rice and Bean Pie with Spicy Plantain Crust
1/2 large onion, chopped
2 tsp garlic, minced
2 large, ripe sweet plantains, sliced in 1/2 ” chunks
1 tbsp cumin
1 tsp ground coriander
1 tsp red pepper flakes
1 tsp Kosher salt
1 cup water
Preheat the oven to 400 degrees.
Boil all the above ingredients together for about 20 minutes until soft.
Let cool and then blend in a food processor or mash well with a fork.
Mush the batter into a pie plate and cover with foil.
Bake at 400 degrees on the middle rack of your oven for 45 minutes.
While it is baking, start the next steps for the rest of the pie.
1 15 oz. can black beans rinsed and drained
3-4 tbsp Greek plain yogurt
1/4 tsp each:
Puree above ingredients in a food processor or mash well with a fork until fully combined and smooth.
1 1/2 cup cooked brown rice
Use up leftover rice or follow instructions for whatever kind of rice you are using. I like brown.
1 cup frozen and defrosted or fresh corn
1/2 tsp oil
1/4 tsp smoked paprika
In a small saute pan, heat up the oil and cook the corn until heated through.
Sprinkle the corn with the paprika.
Set aside in a small bowl.
2 scallions, washed, sliced thinly into little rings
1 tsp oil of your choice
In the same pan that was used for the corn, heat up the oil and saute the scallions until heated through.
Remove the pie plate from the oven and spread the mashed bean mixture all over the plantain mixture, totally covering it.
Sprinkle the rice on for the next layer.
Sprinkle the corn on for the next layer.
Add the scallion garnish on top.