Prep: 25 Mins Cook: 45 Mins
Take your family down Mexico way with this zesty and satisfying Black Bean and Cheese Pie. Creamy black beans combine with sautéed peppers and onions in a cheddar cheese and salsa filling.
Take your family down Mexico way with this zesty and satisfying Black Bean and Cheese Pie. Creamy black beans combine with sautéed peppers and onions in a cheddar cheese and salsa filling.

Black Bean and Cheese Pie

Ingredients

Directions

Preheat oven to 350°F.

Arrange bottom pie crust in 9-inch pie pan; set aside.

Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until tender, about 5 minutes. Add black beans, salsa, jalapeño, chili powder and cayenne pepper; mix well. Simmer for 7 to 10 minutes, stirring occasionally.

Spoon about one-third of bean mixture into prepared pie crust; sprinkle with one-third of cheddar cheese. Repeat layering process twice, finishing with cheese.

Top with second pie crust, pinching edges to seal; flute edges. Cut 4 to 5 ½-inch slits in top to allow steam to escape. Bake for 40 to 50 minutes or until crust is golden brown. Let stand for 15 minutes before slicing.



Preheat oven to 350°F.

Arrange bottom pie crust in 9-inch pie pan; set aside.

Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until tender, about 5 minutes. Add black beans, salsa, jalapeño, chili powder and cayenne pepper; mix well. Simmer for 7 to 10 minutes, stirring occasionally.

Spoon about one-third of bean mixture into prepared pie crust; sprinkle with one-third of cheddar cheese. Repeat layering process twice, finishing with cheese.

Top with second pie crust, pinching edges to seal; flute edges. Cut 4 to 5 ½-inch slits in top to allow steam to escape. Bake for 40 to 50 minutes or until crust is golden brown. Let stand for 15 minutes before slicing.



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