Double Crust Bean Pie Recipe

Reviews More Reviews

Most Helpful Positive Review

Oct 10, 2003

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!

—Daniel den Hoed

See full review »

Most Helpful Critical Review

Feb 21, 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.

—TOBYSGIRL

See full review »

137 Ratings

See other versions of this recipe!

Sep 29, 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.

—JAYNEAU

See full review »

Jan 07, 2008

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.

—C. Knuth

See full review »

Dec 27, 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!

—WIMSEY

See full review »

Nov 01, 2003

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.

—CarrieHansen

See full review »

Mar 30, 2007

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.

—COURTNEYSUNSHINE

See full review »

Jun 18, 2006

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.

—Allison

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Black Bean Pie

Mexican Bean Pie

Black Bean Cigars

Black Bean and Artichoke Burritos

Southwest Chicken Pie

Black Bean Lasagna

Black Bean and Corn Quesadillas

Black Bean Dip

Black Bean Lasagna I

Seven Layer Tortilla Pie

ADVERTISE WITH US

Nutrition

Calories
456 kcal
23%

Carbohydrates
32 g
10%

Cholesterol
30 mg
10%

Fat
31.7 g
49%

Fiber
3.1 g
12%

Protein
11.4 g
23%

Sodium
578 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Double Crust Bean Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 456
** Calories from Fat: 285

% Daily Value *
** Total Fat 31.7g 49 %
** Saturated Fat 11.3g 57 %
** Cholesterol 30mg 10 %
** Sodium 578mg 23 %
** Potassium 179mg 5 %
** Total Carbohydrates 32g 10 %
** Dietary Fiber 3.1g 12 %
** Protein 11.4g 23 %
** Sugars 2.2g
** Vitamin A 14 %
** Vitamin C 36 %
** Calcium 28 %
** Iron 21 %
** Thiamin 26 %
** Niacin 34 %
** Vitamin B6 9 %
** Magnesium 8 %
** Folate 32 %

* 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.