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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Serve this hearty dish with a dollop of cilantro laden sour cream, some Spanish rice, and a mixed green salad. The ingredients for this recipe make a very small 7 inch pie. If you are using a normal sized pan, you might want to increase the amount of black beans to 2 cans, and adjust only the seasonings accordingly. The chopped onion and peppers can remain the same. Ingredients:
1 tablespoon canola oil |
1 onion, finely chopped |
1 green bell pepper, chopped |
1/4 cup red bell pepper, chopped |
1 (15 ounce) can black beans, drained |
1/3 cup salsa |
3/4 teaspoon chili powder |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground black pepper |
1/2 teaspoon salt |
2 unbaked 9-inch pie shells |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Heat oven to 325 degrees.
2. In a saucepan over medium heat, add oil and saute onion, green pepper until tender.
3. Add beans, salsa, red pepper, chili powder, cayenne and salt and pepper.
4. Reduce heat to low and simmer for 15 minutes.
5. Spoon half of the mixture into one of the pie crusts lining a pie plate.
6. Cover with half of the cheese.
7. Spoon remaining bean mix on top and then the rest of the cheese.
8. Cover with second pie crust.
9. Bake for 1 hour.
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