Mexican Pot Pie with Sweet Potato Biscuits

Mexican Pot Pie with Sweet Potato Biscuits |

So if you are anything like me, you want to grab a cozy blanket and then curl right up inside that delicious looking bowl of goodness. Fall comfort food goodness to be exact. With a mexican flare! Because I couldn’t help myself.

This was yet another one of my attempts to find different ways to eat this pizza all. the. time. But since I can’t eat pizza every day of the week, I need to find other ways to make that crazy good combo of flavors come to life.

So once again we have sweet potato. And black beans. And manchego! So it’s kinda sorta the same thing, right? Just in cozy, dreamy, creamy pot pie form.

Mexican Pot Pie with Sweet Potato Biscuits |

But really, I know, this isn’t exactly anything like pizza. But I do promise that it’s pretty awesome. I mean, how can it not be? It is mexican food after all. Well, in a way.

So. Let’s discuss. For the filling, we have a veggie-packed base with plenty of red onion, pepper and corn. And of course black beans and lots of fun spices. It gets all creamy and delicious in the oven.

And then, we’ll top that glorious filling with super soft and tender sweet potato biscuits. Which are stuffed with some green onions and manchego cheese. Can I tell you how much I love manchego? It’s a problem I tell you. A sickness. A manchego-loving sickness.

Mexican Pot Pie with Sweet Potato Biscuits |

Also, how fun is the color of these biscuits? With that slightly orange tint. I love it. Just makes it more fall-like, yes?

Can’t you see yourself sitting on the couch with this on a rainy day? Or a sunny day works too. I just apparently associate pot pie with rainy, cold ones. Hmmm.

Mexican Pot Pie with Sweet Potato Biscuits |

But whatever the day, grab a fork and then shovel big spoonfuls into your mouth. Happiness, pure happiness.

Yield: 4 to 6 servings

Mexican Pot Pie with Sweet Potato Biscuits

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Recipe for vegetarian mexican pot pie. A creamy, veggie and black bean filling, topped with tender sweet potato biscuits!

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For the filling:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 green pepper, chopped
  • 1 cup fresh or frozen corn kernels
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • ¼ cup all-purpose flour
  • 2 cups low-sodium vegetable broth

For the biscuits:

  • 1 cup all-purpose flour
  • ¾ cup white whole wheat flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cumin
  • dash of nutmeg
  • ⅓ cup unsalted butter, cold and cut into chunks
  • ½ cup whole milk
  • ¾ cup sweet potato puree
  • 3 tablespoons thinly sliced green onions
  • ¼ cup grated manchego cheese


  1. To make the filling – preheat the oven to 400ºF. Lightly grease a 9×9 deeper, casserole-type baking dish with olive oil spray (or nonstick cooking spray). Set aside.
  2. Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the pepper, corn, chili powder, cumin, paprika, salt and cayenne. Cook for about 4 to 5 minutes, until all the veggies are tender. Add in the black beans and mix to combine. Sprinkle in the flour and cook for 1 minute, stirring frequently. Slowly pour in the broth, mixing the entire time. Let the mixture come to a gentle simmer and cook, stirring occasionally, until it thickens up a bit. Remove from the heat. Taste and season with additional salt and cayenne if needed. Carefully transfer the mixture into the prepared baking dish and set aside.
  3. To make the biscuits – whisk together the two kinds of flour, baking powder, salt, pepper, cumin, and nutmeg in a large bowl. Add in the butter and use a pastry cutter to cut the butter into the flour. Continue until it resembles even-sized crumbs. In a small bowl, whisk together the milk, sweet potato puree, green onions and manchego. Add to the bowl with the flour and mix until the dough comes together.
  4. Dump the dough onto a well-floured surface (it will be a softer, stickier dough than normal biscuit dough). With well-floured hands, pat into a circle that is about 1 inch thick. Using a floured 2 to 2 ¼-inch biscuit cutter, cut out rounds from the dough. Pat together the scraps and cut out additional biscuits until the dough is used up (you should have about 12 biscuits – only 9 will fit in my baking dish so the remaining 3 I usually just bake on a baking sheet lined with parchment in the same oven!). Place the rounds on top of the filling in the baking dish.
  5. Bake for about 20 to 25 minutes, until the filling is bubbling and the biscuits are lightly browned. Let cool for about 5 to 10 minutes before serving.

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