Double Crust Bean Pie

Double Crust Bean Pie


"Black beans, cheese, bell peppers, onion and spices baked between 2 pie crusts."
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1 h 25 m servings 456 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat oil in a medium saucepan over medium heat. Saute onion and green pepper until tender. Sir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes.
  3. Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese. Top with remaining crust.
  4. Bake in preheated oven for 1 hour.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 112
  1. 141 Ratings

Most helpful positive review

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 w...

Most helpful critical review

This was just ok for us. It was super easy to do and throw together but it tasted the same as a mexican casserole without the tortillas. I increased the beans (used pinto) to two cans and was gl...

Most helpful
Most positive
Least positive

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 w...

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...

This was really good. I followed someone else's advice and didn't use a pastry crust. Instead, I layered one tortilla at the bottom of my pan and one in the middle. I would suggest adding some f...

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 ga...

This is a really nice recipe, sure to please vegetarians and non-veggies alike. I will definitely add it to the collection of recipes that I save for "mixed company" functions. I added half a ca...

I was somewhat disappointed with the recipe but I think it was because of the changes I made. I made the changes that were listed below, adding 1 cup of salsa instead of 1/3 and adding 2 cups of...

Yummy! I made this pie with only a few minor additions to the veggies...a can of green chiles in with the salsa, some corn and more peppers. Next time I think I will skip the top crust to cut c...

Very good recipe! I added a can of fiesta corn (drained) and use 2 cans of black beans. My family loved it! This is great with a salad for meatless Mondays!

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. Thi...

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