Several readers commented on wanting to know about the Black Bean Pie I was making for my OAMC bash. It’s not anything too fancy. The South Beach/Zone people would probably tell me it’s high in carbs. Blah, blah, blah. I think there’s a fair amount of protein, and I don’t see how it’s terribly different from a bean burrito. Plus, it’s pretty inexpensive to make.
Anyway, I like it, especially if I’ve got some yummy salsa and sour cream on hand.
Recipe: Black Bean and Cheese Pie
Ingredients
- 1 Tablespoon oil
- 2 cloves garlic, chopped or crushed
- 1 large onion, chopped
- 2 bell peppers, red or green, seeded and chopped
- 2 cans black beans, drained
- 1 bunch cilantro leaves, chopped
- juice of 1 lime OR half a lemon
- 2 fresh jalapeno peppers, chopped
- salt to taste
- dash crushed red pepper
- ¼ teaspoon cayenne pepper
- dash cumin
- 1 double-crust pie crust
- 1/2 pound grated sharp cheddar, divided
- 1 Tablespoon milk
- Garnish: avocado slices, sour cream, additional cilantro, salsa
Instructions
- In large skillet, heat oil and sauté garlic and onion until translucent. Add peppers and sauté over medium heat about 10 minutes. Add black beans, cilantro, lime juice, jalapeno peppers, and seasonings to taste. Simmer over medium heat until bubbly. In pie plate over bottom crust, spoon half of bean mixture and half of cheese. Layer with remainder of bean mixture, cheese, and top crust. Cool, cover, label, and freeze.
- To serve: (Do not defrost.) Vent top crust and brush with milk. Bake for 15 minutes at 450°, then 40 minutes to one hour at 375°. Cool slightly before serving. Serve with avocado slices, sour cream, cilantro, and salsa.
- If you want to skip the freezer part: Bake at 375° for about one hour or until filling is hot and bubbly.
Cheddar and Leek Potato Bake
Guinness Beef Stew
Mmmm, I love stuff like this!
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!
Nancy B, my kids love black beans. It’s the onions, peppers, and cheese that I may have to quibble over.
All I can say is…keep the black bean recipes comin’!
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.
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?
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/