Frito Chile Pie

February 3, 2019

Frito Chile Pie is a classic New Mexico dish - one that I have come to crave when I'm hibernating in the cold of winter, seeking comfort, or am in need of a hearty meal that sustains for hours. It's a dish I go to again and again, and this time I made it with a whole group of dear friends to check off "A dish you make with your closest friend" from the list of Creative Kitchen prompts.


If you're lookin' for a classic New Mexico meal filled with heat and heartiness, here you have it, folks. My partner and I always make this with an estimated amount of ingredients depending on how many folks we're feeding, so the following is a rough guess of how much you'll need (if it makes too much, enjoy the leftovers as more frito pies or as burritos!). The recipe that follows is the plant-based adaptation to this recipe (i.e. Earth Balance instead of butter, non-chicken bouillon, etc.).




Spanish Rice

Earth Balance (enough to coat bottom of medium frying pan)

2 cups Jasmine Rice

4 cups water

3-4 teaspoons Better than Bouillon Chicken powder





1-2 Tablespoons olive or coconut oil

1 yellow onion, diced

2-3 cloves garlic, minced

2-3 zucchini squash, half moons
1-2 cups fresh or frozen corn

1-2 cans black beans, rinsed and drained (depending on how many folks you're feeding)

3-4 green chiles, peeled, seeded, and diced (we use Wildharber Farm green chile. Fresh or frozen farm chiles work best if you have access, otherwise go for canned).