Reviewed: Mar. 8, 2004

What a horrible name for a FABULOUS recipe! This is YUMMY! I followed others suggestions and used 1 cup of salsa and 2 cups of cheese. I didn't use peppers. I thought it was a bit hot/spicy. This combination really does blend nicely together. Hubby turned up his nose at the recipe and then once he tasted it he was hooked. This is a keeper and such a nice alternative to meat. Thanks for sharing!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Dec. 27, 2003

Oh my gosh these were so good! My non-vegetarian hubby went on and on about them and asked me to make some so he could bring them in his lunches. I made little appetizers out of them using ready to bake tart shells, filled them with a bit of sharp cheddar cheese and bean mixture, then covered them with with the pastry topping ( I rolled out some of the tart shells - got 2 toppers from each- and sealed it over the mini pies). Then I just baked them till they looked brown and mmmmmm! Thanks for the great recipe! Oh yeah- I also added an extra 1/3 cup of salsa and fresh garlic to the bean mixture to spice it up.

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DAISGIRL808

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Reviewed: Dec. 10, 2003

Very good. Easy to make. I made it for 3 different social gatherings and vegetarians and meat lovers all raved about it.

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NEWHITE

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Reviewed: Sep. 29, 2003

Pretty tasty and very easy to make. I took others' recommendations and added closer to 1 cup of salsa to the mix and the consistency seemed to be perfect. I also added a little garlic and used Mexican blend cheese. I served it with more salsa and sour cream. I thought it seemed a little bit sweet but perhaps that was just the brand of salsa I used, or maybe the crust.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 12, 2003

Neither my husband nor I are vegetarians, but we thoroughly enjoyed this dish, and we didn’t even care that there was no meat! I added a little extra salsa to make the filling more moist, and added a dollop of sour cream on top of each “slice”. It was delicious! This is a keeper!

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SAHARA1171

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Reviewed: Sep. 10, 2003

This was absolutely fabulous, and really not all that difficult to make! I listened to other reviewers' comments and added extra salsa. In fact, I added about a cup of salsa, which really gave it some zip! I also went with half a red pepper and half a yellow pepper, because both my sister-in-law and I both hate green peppers. I also used about two cups of Kraft's "Mexican" grated cheese and added a couple cloves of garlic (my theory is always that you can't have too much garlic). I didn't have any trouble with the crust -- it cooked fine without requiring pre-baking. (Except I used only bottom crusts.) I ended up baking this at 350 degrees instead of 325 because I was making it at the same time as the "Awesome and Easy Creamy Corn Casserole" (also on this site), and had absolutely no trouble with it. This was absolutely marvelous with the amendments I mentioned above! Highly recommended!

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WIMSEY

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 20, 2003

This is an incredible dish! I first made it for my sister and me because neither of us are big meat eaters. She loved it just as much as I did. One thing I did was add refried beans to the dish. We love all types of beans, so I spread a little more than half a can of refried beans on the bottom crust before adding the bean mixture. We thoroughly enjoyed it. Awesome Recipe!!

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MOMMYKOF3

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Reviewed: Jul. 21, 2003

This was pretty good. I followed other suggestions of using 3/4 cup salsa. I also didnt make the crusts but instead served over brown rice.

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ROSEGRABOWSKI

Cooking Level: Expert

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Reviewed: Jul. 20, 2003

I made this for my husband who is just becomming used to the idea that I do not intend to cook meat at home any more. I am a vegetarian who would cook meat for him. He loved this recipe and now requests it every week. This recipe is great to make ahead of time and put in the fridge to heat up for dinner when you don't feel like cooking.

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TREE HUGGER

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Reviewed: Jun. 11, 2003

I went to visit my sister and she asked me to make supper- I told her I was going to make bean pie. She later told me that she was dreading it. The worst thing about this recipe was listening to her praise it for hours! I wouldn't change anything in it!!!

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WIREMONKEY

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Reviewed: Apr. 8, 2003

Great dish! I followed some of the other reviewers' suggestions, and added 2 minced cloves of garlic and used 3/4 cup of salsa. I also added a 1/2 can of corn, and used slightly less than 2 cups of grated cheese -- a pre-shredded Mexican blend and an extra sharp cheddar. I didn't have a red bell pepper, so I substituted with additional green bell pepper. After removing from the oven, I recommend letting it sit 15 minutes or so before cutting, otherwise it could be runny. All in all, a tasty, filling dish that I'll make again and again.

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JAYNEAU

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2003

I found this recipe very flavorful and filling. Since it was just me and my boyfriend, it took us three meals to finish it all off, but it keeps well and reheats well as long as you use the oven NOT the microwave.

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EMBERMAE

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2003

My husband was out when I was preparing this, and returned to see me pulling a 'pie' out of the oven. He anxiously asked me what kind it was and then paled when I said it was Black Bean. However, his expression changed considerably when he tasted it. This is a definate keeper. The flavors are great. It is like bean enchilladas in a pie crust. After starting this recipes, I realized that I didn't have any bottled salsa. I substituted some canned diced tomatoes with green chilies and upped the amount of the other spices a little. I am anxious to try it with salsa.

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sbsbea

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Reviewed: Feb. 1, 2003

This was pretty good. Since my father is gluten intolerant, we eliminated the crusts and used spanish rice instead. The only problem we had was that the cooking time took too long and the pie almost burned. I will probably make it again, but shorten the amount of time I leave it in the oven.

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CLYM

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Reviewed: Jan. 2, 2003

my husband thought that this was so-so. i thought it was pretty fattening for the taste. i won't be making this again.

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TOBYSGIRL

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Reviewed: Nov. 24, 2002

Wonderful taste, a tad bit dry. Would make again, adding something for a bit more moisture.

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MSYESTERDAY

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Reviewed: Nov. 12, 2002

We changed this recipe a LOT this time. AFter searching through tens of frozen and refrigerated pie crusts and homemade pie crust recipes, the whole dinner just seemed way too fattening, even with lowfat cheese. So, we cooked the filling up as directed, added the cheese, and it was delicious all on its own! We got some rolls to serve it with and it was a filling (and less fattening) dinner. I think I would serve it on brown or spanish rice next time! MMM!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Nov. 11, 2002

This is a hearty recipe! We crave this all the time.

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JEN-JER

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Reviewed: Oct. 22, 2002

Not that great! The only part that my mom, my boyfrined and I really cared for was the pre made crust which had nothing to do w/ this repice. The filling wasn't that great even thought I folowwed the directions exact and even added some more flavor once I realized it didn't have much! Aw well! No lose to me.

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