Kumquat's Savory Mexican Pie

• 1 frozen pie crust
• 1 (14 ounce) can pinto beans, drained and rinsed
• 8 ounces cheddar cheese (shredded, I used low-fat, separated)
• 1 teaspoon chili powder
• 12 teaspoon smokey paprika
• 34 teaspoon salt
• 3 green onions, chopped
• 1 tomatoes, chopped
• 13 cup salsa (I used hot)
• 2 eggs
• 1 teaspoon olive oil
• 12 ounces veggie crumbles (or ground beef)
• 1 shallot, chopped

1. Preheat oven to 375 degrees Fahrenheit.
2. Add the pinto beans, half the cheese, chile, paprika, green onions, tomato and salsa.
3. Mix to combine.
4. Whisk together the two eggs and the rest of the cheese.
5. Heat olive oil in non-stick skillet.
6. Add the shallot, saute a bit, then the vegetarian crumbles.
7. Cook until browned.
8. Combine the bean mixture and crumbles.
9. Mix and pour into pie crust.
10. Pour the egg and cheese mixture on top.
11. Cook for about 40-45 minutes until egg is done and cheese is melted.

frozen pie crust, pinto beans, cheddar cheese, chili powder, smokey paprika, salt, green onions, tomatoes, salsa, eggs, olive oil, veggie crumbles, shallot

Taken from www.food.com/recipe/kumquats-savory-mexican-pie-424427 (may not work)