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°.