Black Bean Pie
Savor the bold flavors of a hearty Black Bean Pie, a savory twist on classic comfort food that’s perfect for weeknight dinners or potluck gatherings. Packed with protein-rich black beans, vibrant red bell peppers, sweet corn, and a zesty blend of spices like cumin, chili powder, and smoked paprika, this pie delivers a satisfying kick with every bite. Encased in a golden, flaky pie crust and topped with melted cheddar cheese, its texture and taste are wonderfully rustic yet refined. Easy to prepare in just under an hour, this vegetarian-friendly recipe is sure to become a family favorite. Serve warm with a sprinkle of fresh cilantro and a squeeze of lime for the ultimate flavor boost! Keywords: Black Bean Pie, savory pie recipe, vegetarian dinner, protein-packed pie.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 cans (15-ounce) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 1 cup frozen corn, thawed
- 2 (9-inch crusts, top and bottom) pie crust (store-bought or homemade)
- 1 large egg, beaten
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion, garlic, and red bell pepper. Sauté for 5-7 minutes, or until softened.
Add the black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir well and cook for another 3-4 minutes to meld the flavors.
Remove the skillet from the heat and stir in the lime juice, shredded cheddar cheese, and thawed corn. Mix until evenly combined.
Roll out one pie crust and gently press it into a 9-inch pie dish. Trim any overhanging edges if needed.
Transfer the black bean mixture into the prepared pie crust, spreading it out evenly.
Place the second pie crust over the filling. Trim any excess, press the edges of the top and bottom crusts together, and crimp to seal.
Brush the top crust with the beaten egg for a golden finish. Cut a few small slits in the center of the crust to allow steam to escape while baking.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Remove the pie from the oven and let it rest for about 10 minutes to set before slicing.
Optionally, garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 9.8 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
