Recipe by sal
"Black beans, cheese, bell peppers, onion and spices baked between 2 pie crusts."
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onion, finely chopped
green bell pepper, chopped
1 (15 ounce) can
black beans, drained
chopped red bell pepper
ground black pepper
2 (9 inch)
unbaked 9 inch pie crusts
1 1/2 cups
shredded Cheddar cheese
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!
my husband thought that this was so-so. i thought it was pretty fattening for the taste. i won't be making this again.
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.
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 fresh chopped cilantro to this dish.
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!
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 can of well-drained corn into the mix, and made my own super easy crust. This would also be delicious with Gimme Lean Sausage Style (vegetarian "sausage") browned and crumbled into the mix. YUMMY.
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 cheese. I used Pace Thick n'Chucky Salsa, but adding a cup was way too much. The bottom crust wound up being soggy with so much liquid. Next time I will decrease the amount of salsa. The additional cheese was nice, but really unnecessary. This is a very easy and quick recipe, but I think I will stick to the way it is written next time.
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 calories and fat and just crumble a little cornbread or corn chips on top instead. Highly recommended.
* Percent Daily Values are based on a 2,000 calorie diet.
Double Crust Bean Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 456
** Calories from Fat: 285
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