Try Black Bean Pot Pie for Your Next Meatless Monday

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.

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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. 

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.

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.

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!

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5 from 3 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

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

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