• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Cheap Eats
  • About
    • About Good Cheap Eats
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Members Only
    • Login
    • Club Homepage
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Recipe Index
  • Blog
  • SHOP
    • Purchases
    • Cookbooks
    • Planner
    • The Good Cheap Eats Club
    • Meal Plans
    • Holiday Helps
menu icon
go to homepage
  • Pantry Challenge
  • Valentine’s Day
  • Recipes
  • Shop
  • About
  • My Account
  • Join the Club
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Pantry Challenge
    • Valentine’s Day
    • Recipes
    • Shop
    • About
    • My Account
    • Join the Club
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Budget Recipes

    Try Black Bean Pot Pie for Your Next Meatless Monday

    Published: Mar 22, 2020 · Modified: Apr 6, 2021 by Jessica Fisher

    FacebookTweetPinPrint
    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Black Bean Pot Pie is an interesting twist on your standard savory pie. Meatless yet packed with flavor, the flaky crust is filled with beans, peppers, onions, and cilantro.

    cut side of slice of black bean pot pie this …

    Are you looking for a dish that is meatless yet still packed with flavor? Affordable but still fun? Easy to prep and also freezer-friendly? This Black Bean Pot Pie is your answer.

    Rather than your traditional meat, veg, and gravy filling, this pie is stuffed with burrito fixings: black beans and sautéed peppers and onions. Scented with cilantro and cumin and loaded with melted cheese, it’s a fun twist on your old standard.

    Plus it’s very budget-friendly.

    Black Bean Pot Pie

    We’re entering a season when folks may be looking to trim back on the budget. Enjoying more meatless meals is a great way to save money and still eat well. This Black Bean Pot Pie has served our family well for over twenty years, particularly when we were pinching a few pennies. We ate a lot of beans and rice to save on food costs.

    Beans and cheese are a complex protein, making them a great swap for meat in this savory pie with a south-of-the-border feel. 

    black bean pot pie on plate

    Can you freeze a pot pie?

    Pot pies are great for freezing! Assemble the pie, but do not vent the crust or brush milk or egg over it. Instead, wrap it well with heavy-duty foil and store it in the freezer. 

    To bake: do not thaw the pie. Instead bake the frozen pie for 15 minutes at 425 degrees. Then reduce the heat to 375 degrees and bake for another 45 minutes. 

    How long is pot pie good leftover?

    Baked pot pie is good for up to 4 days in the refrigerator. Promptly refrigerate leftovers in an airtight container. Reheat in the microwave or warm oven.

    How do you make a Black Bean Pot Pie?

    This pie is super easy to make!

    1. Sauté the onion and garlic in a bit of oil in a hot skillet.
    2. Add the peppers and jalapeños. Sauté until tender.
    3. Add the beans and seasonings.
    4. Spoon half the filling into the bottom of the pie crust. Add half the cheese.
    5. Repeat the layers.
    6. Fit the top crust, crimp the edges. (At this point you can wrap and freeze the pie.)
    7. Slash the top of the crust and brush with milk.
    8. Bake until the filling is hot and bubbly and the crust is golden brown. Serve immediately.

    step by step photos of making black bean pie

    How to make this good and cheap:

    By their very nature, bean dishes are very budget-friendly. However, here are some of the strategies you can use to make this recipe even more economical:

    • Stock up on ingredients when they are on sale. When you see a good price on beans or cheese, buy a few extra to stash for later. You know you’ll use them. Likewise for pie crust or butter for making your own.
    • Cook your own beans. It’s a lot cheaper to cook dry beans than to buy canned. Recently I’ve started using my electric pressure cooker for beans and it is a game changer.
    • Buy spices in bulk. I regularly buy larger containers of spices I use frequently, like pepper, sea salt, garlic powder, and chili powder. I store excess dried herbs and ground spices in the freezer if I know it will be awhile before I go through the large container. 
    • Make your own pie crust. Homemade Pie Crust is so much tastier than store-bought and is very affordable to make.

    What tools do I need to make this dish?

    This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

    Here are the tools that I use for this recipe:

    • a nonstick skillet – This is one of my favorite skillets for mixing up quick recipes; such easy clean up!
    • box grater for cheese – this is great for quick shredding when you don’t buy the cheese preshredded.
    • a pie plate – I love this one from USA.

    slice of black bean pie on plate next to pie plate

    If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!

     

    cut open black bean pot pie
    Print Recipe Add to Collection Go to Collections
    5 from 4 votes

    Black Bean Pot Pie

    Consider the pot pie. But instead of meat and gravy, fill it with beans and cheese and salsa. So delicious and freezer friendly, too!
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Main Course
    Cuisine: American
    Servings: 8
    Calories: 439kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon olive oil
    • 2 cloves garlic chopped or crushed
    • 1 onion chopped
    • 2 bell pepper (any color) seeded and chopped
    • 2 15-ounce cans black beans drained
    • 1 bunch fresh cilantro (chopped)
    • juice of 1 lime
    • 2 jalapeno chopped
    • salt
    • dash red pepper flakes
    • ¼ teaspoon ground cayenne pepper
    • dash ground cumin
    • 1 double-crust pie crust
    • 8 oz cheddar cheese (shredded) divided (2 cups)
    • 1 tablespoon milk
    • toppings for the pie : avocado slices, sour cream, additional cilantro, salsa
    US Customary - Metric

    Instructions

    • In a large skillet, heat the oil and sauté the garlic and onion until translucent. Add the peppers and sauté over medium heat about 10 minutes. Add the black beans, cilantro, lime juice, jalapeno peppers, and seasonings to taste. Simmer over medium heat until bubbly.
    • Fit the bottom crust into the pie plate. Spoon half of bean mixture into the pie shell and sprinkle over half of the cheese. Layer with remainder of bean mixture and cheese. Fit the top crust.
    • Vent the top crust and brush with milk. Bake at 375° for about one hour or until filling is hot and bubbly. Cool slightly before serving with avocado slices, sour cream, cilantro, and salsa on the side.

    Notes

    To freeze: prepare the filling and allow to cool completely. Assemble the pie, but do not vent the top crust or brush with milk. Instead, wrap it immediately with heavy duty foil and place in the freezer.
    To serve after freezing: do not thaw the pie. Remove the wrappings, vent the crust, and brush with milk. Bake for 15 minutes at 450°, then 40 minutes to one hour at 375°. 

    Nutrition

    Calories: 439kcal | Carbohydrates: 42g | Protein: 17g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 761mg | Potassium: 488mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1296IU | Vitamin C: 46mg | Calcium: 258mg | Iron: 3mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    A plate of food, with bean pot pie

    This post was originally published on July 17, 2008. It has been updated for content and clarity.

    « Flaxseed Meal Egg Substitute: How to Bake Without Eggs
    Classic Oatmeal Raisin Cookies that Don’t Need Eggs »
    FacebookTweetPinPrint

    Reader Interactions

    Comments

    1. Thomas Matson

      June 29, 2022 at 5:57 pm

      5 stars
      I am wondering if I could make this as a galette rather than a pie with a crust on top? If so, what changes would you suggest?

      Reply
      • Jessica Fisher

        June 30, 2022 at 7:15 am

        Sounds good, Thomas! I would probably make two or use half the ingredients. Do one layer of beans and cheese on a crust. Reduce the baking time, maybe starting at 25 minutes and see how it goes. Possibly consider blind baking the crust and then finishing with the hot beans/cheese just to crisp the edges and melt the cheese. Let me know how it goes?

        Reply
    2. Lorie

      May 21, 2020 at 6:16 am

      5 stars
      I made this yesterday and it was very delicious! It all comes together into a wonderful flavor & texture experience greater than the humble individual parts on their own. Very inexpensive meal since I made my own sourdough pie crust and started with dried beans, but that made it take quite a bit of time to make. I added extra garlic, lots of cumin, and used fresh basil since I didn’t have any cilantro on hand. I would make this again!

      Reply
      • Jessica Fisher

        May 21, 2020 at 7:54 am

        Yay! So glad you enjoyed it.

        Reply
    3. Dena Vieira

      June 17, 2017 at 11:45 pm

      Is there any way to make a variation of this recipe without baking it? It’s so hot right now. Could I, for example, cook it together in a crockpot and then roll it in tortillas for a burrito?

      Reply
      • Jessica Fisher

        June 23, 2017 at 4:52 am

        Yes, you can absolutely use the filling in a burrito. I’ve done something similar here: https://goodcheapeats.com/2017/06/black-bean-and-bell-pepper-wraps/

        Reply
    4. Katie

      August 21, 2008 at 11:12 pm

      I know this is really late but I’ve been wanting to make this recipe since I saw it. Finally, I made it tonight and it was great! I think that’s the most green pepper my daughter has ever eaten. Thanks so much! Definitely going in the recipe book.

      Reply
    5. Lauren

      July 18, 2008 at 1:41 am

      All I can say is…keep the black bean recipes comin’!

      Reply
    6. FishMama

      July 17, 2008 at 11:15 pm

      Nancy B, my kids love black beans. It’s the onions, peppers, and cheese that I may have to quibble over.

      Reply
    7. Nancy B

      July 17, 2008 at 7:26 pm

      Thanks, FishMama. I can’t wait to try this one!! Do your little ones eat it? All but one of mine grump about black beans but I’m going to keep trying!

      Reply
    8. dancebythelight

      July 17, 2008 at 4:25 pm

      Mmmm, I love stuff like this!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jessica from good cheap eats

    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

    More about me

    collage of media outlets where good cheap eats has been featured.
    cooking for one
    cooking for many banner
    cooking to freeze banner

    Pantry Staples You Can Make at Home

    • Instant Pot Potato Soup
    • Spanish Brown Rice (Mexican Brown Rice)
    • How to Make the Best Tuna Sandwich
    • Protein Overnight Oats
    • Sausage Gravy and Biscuits
    • Self-Rising Flour Biscuits

    Take the Pantry Challenge

    • Prepping for a Pantry Clean Out
    • How to Stock the Pantry on a Budget
    • 90+ Pantry Staples You Can Make Yourself
    • What to Make for Dinner When There’s “Nothing” to Eat

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Good Cheap Eats