Gluten Free Mexican Pork and Black Bean Pie

I’ve made this recipe three times now because I’m a big fan of steering you towards a winner and being absolutely sure it’s great. If pork isn’t your speed you can switch out the pork mince for chicken or beef or triple the black beans for a vegetarian version. Don’t have the right veg on hand? You can leave out the greens or switch with zucchini. Don’t be too rigid and just use what you have as long as the general gist is there. The top, obviously, though does need those proportions and textures to be right.

I hope it brings you some delicious mid-week comfort. This recipe is perfect for a family of 6, or our little family of 3, with a lunch for me and two lunchbox hot-pot reheats for the little man.

Mexican Pork and Black Bean Pie

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour


Pie Filling

  • 2 cups purple onion roughly chopped
  • ¼ cup olive oil or ghee
  • ½ tsp dried oregano
  • 2 tsp smoked paprika
  • 1 tsp fresh rosemary dried or finely chopped
  • 1 clove garlic
  • 500 g pork minced
  • 1 cup black beans cooked, either soak 2/3 cup black beans in water and a tbsp lemon juice for 12 hours and simmer for 1.5 hours
  • 1 ½ cup tomato passata *
  • ½ cup water
  • ½ cup cilantro or coriander, chopped
  • ½ cup scallions or spring onion, finely chopped
  • 1 tsp sea salt
  • 2 tsp smoky hot sauce (optional but wow it makes it for the adults… use separately on your helping if you have kids who can’t hack spice)
  • 1 corn cob kernels chopped off
  • 1 cup cavolo nero collard greens or baby spinach whatever is in season or available where you are

Pie Topping

  • 1 cup masa harina rough corn flour with lime (not starch!)
  • ½ cup goat’s yoghurt sub with any other yoghurt you prefer
  • ½ cup quinoa flour or rice / buckwheat / sorghum
  • 1 egg whisk in a mug before adding to the bowl
  • 1 ½ cups water
  • 1 cup scallions or spring onions, finely chopped
  • ½ cup coriander or cilantro, fine chopped
  • 1 tsp sea salt
  • 2 tbsp Olive Oil
  • 1 cup cheddar cheese grated, optional (if you love cheese and with no dairy issues)



  • Sauté onions in your olive oil/ghee until well softened and starting to brown then add the dry spices – paprika/oregano/rosemary for 1 minute until it becomes super fragrant.
  • Add the garlic and pork mince and cook for 3-4 minutes until the mince is starting to brown a little
  • Add the tomato passata, black beans, water, scallion/spring onions, coriander, sea salt, corn kernels, cavolo nero/baby spinach/collard greens and the optional hot sauce if you’re adding it. Leave all to simmer on low for 10 minutes while you assemble the pie top.

Pie Top & Finishing Pie

  • Preheat the oven to 200C/400F fan forced and grab a big mixing bowl.
  • Place the masa harina, goat’s yoghurt, quinoa flour, water, chopped scallion/spring onions, egg, coriander and olive oil all into a bowl and mix by hand until well combined. This mix is going to need to be able to spread over the top of the pan filled with the mince mix, so if it’s too thick to spread for whatever reason, just add 2 tbsp goat’s yoghurt and another ¼ cup water and mix thoroughly again to make it runnier.
  • Switch off the pan with the mince bubbling away. Pour the pie topping mixture over the top and spread over the whole mince mix to cover the completely around to all the edges of the pan. Top with cheese if you’re adding it.
  • Bake for 25 minutes or until top is getting golden.
  • Serve to people you love, have lovely chats, light candles and be grateful for the feasts we take the time to prepare and share. Simple pleasures yet so, so lucky, right?


*I love to use passata over tinned tomatoes to avoid aluminium or potential BPA/BPS tin lining leaching as tomatoes are acidic and leaching potential increases. Glass passata jars are great and perfect for stock/broth storage thereafter
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Savoury, Dinner, Lunch, Main Course, School Lunches, Special Occasion - Adult Party
Cuisine Mexican
Keyword black beans, dried rosemary, eggs, onion, pork, Quinoa flour, scallions, smoked paprika
Allergy Gluten Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Paleo
Author: Alexx Stuart

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your delicious comfort food creations with us on Instagram with #myTWC



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About the Author: Alexx Stuart

Alexx is an advocate for all things she coins the 'low tox life' - which is quite simply, living a life where we make positive choices when it comes to food, sustainability, personal care, home and our mindset. She truly believes that there should be no guilt or shame in realising we've not been perhaps making the best choices - enough with the guilt and fear! She focuses her education in moving forward with excitement, implementing changes at a pace that suits every unique individual. Alexx is passionately dedicated to awakening people to all the little things we can do to shape our health (and in turn, the world!) through her e-courses, her website, social media channels and community portals and various speaking and workshop events. She believes strongly that grassroots community education are what make our world a better place. Look out for Alexx’s book releasing with Murdoch Books in 2018!

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  1. Tracy July 6, 2022 at 8:08 am

    Hi, is it possible to omit the yoghurt?
    We have no safe yoghurt/ yoghurt alternatives.

    • Laini Oldfield February 17, 2023 at 11:15 am

      Hi Tracy, so sorry for the delayed reply here. Yes you could totally swap it out for coconut cream if you can have that?

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