Best 14 Black Bean Pie Recipes

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Indulge in a culinary adventure with our tantalizing black bean pie, a symphony of flavors and textures that will delight your taste buds. This innovative dish combines the earthy goodness of black beans with a medley of aromatic spices, creating a savory and satisfying filling. Nestled within a flaky, golden crust, each bite offers a harmonious blend of hearty beans, vibrant spices, and a touch of sweetness. But that's not all; this article also features a delectable spread of black bean-inspired recipes, promising a culinary journey like no other. From zesty black bean tacos to a refreshing black bean salad and a creamy black bean soup, we've got you covered for any occasion. So, prepare to embark on a culinary adventure, where the humble black bean takes center stage, transforming ordinary meals into extraordinary culinary experiences.

Let's cook with our recipes!

TORTILLA AND BLACK BEAN PIE



Tortilla and Black Bean Pie image

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

4 flour tortillas (10 inches)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)

Steps:

  • Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
  • Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Nutrition Facts : Calories 448 g, Fat 18 g, Protein 20 g

BLACK BEAN TORTILLA PIE



Black Bean Tortilla Pie image

I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. -Wendy Kelly, Petersburg, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
1 medium green pepper, chopped
1 medium onion, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) vegetable broth
1 package (10 ounces) frozen corn, thawed
4 green onions, sliced
4 flour tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer., Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onions; remove from heat. , Place 1 tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet., Bake, uncovered, until heated through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into 6 wedges.

Nutrition Facts : Calories 353 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 842mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic Exchanges

BLACK BEAN TAMALE PIE



Black Bean Tamale Pie image

Corn bread mix speeds the preparation of this Southwestern entree with beef and black beans. My husband really likes it, and guests seem to enjoy this unique Mexican dish. For a change of pace, try topping it with lettuce, guacamole or extra salsa. -Laura Morris, St. Joseph, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 10

1/2 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 cup whole milk
1 large egg
2 cups shredded cheddar cheese, divided
Sour cream and sliced ripe olives, optional

Steps:

  • In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.

Nutrition Facts : Calories 338 calories, Fat 14g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 691mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.

BLACK BEAN PIE



Black Bean Pie image

This is a hearty main dish pie. We serve it with a green salad and a light dessert. If desired, add a few sliced jalapenos and 1/2 pound of ground beef to the pie.

Provided by Sherrie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

2 (15 ounce) cans black beans, drained
1 (4 ounce) can diced green chilies, drained
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 onion, chopped
3 cloves garlic, crushed
2 (9 inch) unbaked pie crusts
1 (16 ounce) package Cheddar cheese
10 (6 inch) flour tortillas

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
  • Bake in preheated oven for 45 minutes, or until crust is golden.

Nutrition Facts : Calories 920.3 calories, Carbohydrate 103.6 g, Cholesterol 58.8 mg, Fat 38 g, Fiber 24.9 g, Protein 42.4 g, SaturatedFat 16.6 g, Sodium 1659.4 mg, Sugar 3.5 g

TORTILLA AND BLACK BEAN PIE



Tortilla and Black Bean Pie image

This is so good, and different from other tortilla pies because it does not have tomatoes in it. I made it several times last summer while sweet corn was in season. If you want, top the finished pie with salsa, sour cream, or any other typical taco or burrito ingredients you want. I like it just the way it is. From Everyday Food Issue #6. The original recipe calls for a 9 inch springform pan, which allows the pie to be released when it's done, but I just use a round cake pan and serve it straight from the pan.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 flour tortillas, 10 inch
1 tablespoon oil
1 large onion, diced
1 chili pepper, remove seeds as desired to control heat
2 cloves garlic, minced
1/2 teaspoon ground cumin
salt, to taste
fresh ground black pepper, to taste
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups water
1 (10 ounce) package frozen corn
4 green onions, sliced
8 ounces cheddar cheese, shredded (about 2 1/2 cups)

Steps:

  • Preheat oven to 400°F Trim tortillas (if necessary) with a knife to fit inside a round cake pan; Set aside.
  • Heat oil in a pan over medium heat.
  • Add onion, chili pepper, garlic, cumin, salt and pepper.
  • Cook, stirring often, for 5-7 minutes or until onion is soft.
  • Add beans and water; bring to a boil.
  • Reduce heat and simmer for 8-10 minutes or until liquid has almost evaporated.
  • Stir in corn and onion, and remove from heat.
  • Place one tortilla in the cake pan and layer with 1/4 of the bean mixture and a 1/2 cup of cheese.
  • Repeat 3 more times, except use 1 cup of cheese on the top.
  • Bake for 20-25 minutes or until everything is hot and the cheese is melted.
  • Let stand for a few minutes before cutting.

BLACK BEAN AND CHEESE TORTILLA PIE



Black Bean and Cheese Tortilla Pie image

Make and share this Black Bean and Cheese Tortilla Pie recipe from Food.com.

Provided by loof751

Categories     Savory Pies

Time 1h5m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1 (15 ounce) package pie crusts (Pillsbury All Ready, 2 crusts per package)
3 tablespoons oil
1/4 small onion
1/2 medium green pepper
1 (15 ounce) can black beans
1/2 cup salsa
2 small jalapeno peppers
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 cups shredded cheddar cheese
3 flour tortillas (8-inch size)
1/2 cup sour cream

Steps:

  • Chop the onion and green pepper. Seed and mince the jalapeno peppers. Drain and rinse the black beans.
  • Heat the oil in a large skillet over medium-high heat. Add onions and bell pepper and cook for 5 minutes, stirring, until tender. Add beans, salsa, jalapenos, chili powder, and cayenne. Simmer 7-10 minutes.
  • Line a 9 or 10 inch pie pan with one of the crusts. Spoon about 1/2 cup bean mixture into crust. Sprinkle with 1/2 cup shredded cheddar. Top with 1 tortilla.
  • Repeat layers twice. Top with remaining 1/2 cup cheese.
  • Top with second pie crust. Seal and flute edges. Cut 2 or 3 slits in the top crust to vent steam.
  • Bake at 350 degrees for 40-50 minutes, or until golden brown. Let stand 10 minutes before serving. Serve with sour cream.

BLACK BEAN CORNMEAL PIE



Black Bean Cornmeal Pie image

This hearty, meatless southwestern main dish is delicious. If desired, you can vary the beans used. I like to serve it with salsa and reduced-fat sour cream. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 21

1 large onion, chopped
1 large green pepper, chopped
1 teaspoon canola oil
1-1/2 teaspoons chili powder
1 garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn
TOPPING:
3/4 cup whole wheat pastry flour
3/4 cup yellow cornmeal
2 teaspoons sugar
2 teaspoons baking powder
2 teaspoons chopped seeded jalapeno pepper
1/4 teaspoon salt
1 large egg
3/4 cup fat-free milk
1 tablespoon canola oil
Salsa and reduced-fat sour cream, optional

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender. Add chili powder, garlic, cumin and pepper; saute 1 minute longer. Add tomatoes and bring to a boil. Reduce heat; cover and simmer 5 minutes., Stir in beans and corn; heat through. Transfer to an 11x7-in. baking dish coated with cooking spray., Preheat oven to 375°., For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder, jalapeno and salt. Whisk egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 329 calories, Fat 5g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 621mg sodium, Carbohydrate 58g carbohydrate (9g sugars, Fiber 11g fiber), Protein 14g protein.

BLACK BEAN PIE



Black Bean Pie image

Serve this hearty dish with a dollop of cilantro laden sour cream, some Spanish rice, and a mixed green salad. The ingredients for this recipe make a very small 7 inch pie. If you are using a normal sized pan, you might want to increase the amount of black beans to 2 cans, and adjust only the seasonings accordingly. The chopped onion and peppers can remain the same.

Provided by Geema

Categories     Savory Pies

Time 1h30m

Yield 1 pie

Number Of Ingredients 12

1 tablespoon canola oil
1 onion, finely chopped
1 green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 (15 ounce) can black beans, drained
1/3 cup salsa
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 unbaked 9-inch pie shells
1 1/2 cups shredded cheddar cheese

Steps:

  • Heat oven to 325 degrees.
  • In a saucepan over medium heat, add oil and saute onion, green pepper until tender.
  • Add beans, salsa, red pepper, chili powder, cayenne and salt and pepper.
  • Reduce heat to low and simmer for 15 minutes.
  • Spoon half of the mixture into one of the pie crusts lining a pie plate.
  • Cover with half of the cheese.
  • Spoon remaining bean mix on top and then the rest of the cheese.
  • Cover with second pie crust.
  • Bake for 1 hour.

TORTILLA & BLACK BEAN PIE RECIPE - (4.5/5)



Tortilla & Black Bean Pie Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

4 (10-inch) flour tortillas
2 tablespoons canola oil
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15-ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 (10-ounce) package frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2-cups)
Sour cream and salsa, as a garnish (optional)
Cilantro, as a garnish (optional)

Steps:

  • Preheat oven to 400°F. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges. This is most delicious served with a dollop of sour cream. Cilantro and a little salsa, on the side, is perfect with this.

TORTILLA AND BLACK BEAN PIE



TORTILLA AND BLACK BEAN PIE image

Categories     Bean

Yield 6 servings

Number Of Ingredients 12

4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)

Steps:

  • Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside. Heat oil in a large skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

BLACK BEAN PIE



Black Bean Pie image

Looking for some Tex-Mex comfort food? Look no further. This is delicious! The iron skillet gives the edges of the corn bread a nice crunch. The meat, bean and veggie topping is flavorful and the cheese on top brings it all together. Yum!

Provided by Lark Dunton

Categories     Casseroles

Time 45m

Number Of Ingredients 13

1/2 lb ground beef or turkey
1/2 c chopped onion
1/2 c chopped bell pepper
1 can(s) black beans (15 ounce)
1 c salsa
1 c self rising cornmeal
1/2 tsp baking soda
1 c buttermilk
1 egg
2 c Mexican blend shredded cheese
2 Tbsp taco seasoning mix
1/2 c sliced black olives
2 tsp oil or bacon drippings

Steps:

  • 1. Preheat oven to 375. Mix up cornmeal, buttermilk, egg, baking soda, 1 cup of cheese and oil. If using an iron skillet, put it in the oven to warm too.
  • 2. While oven heats, brown ground meat, mixing in onions and bell peppers as you get them chopped up. Add the taco seasoning. When the meat is done, mix in the black beans, olives and salsa and set aside.
  • 3. Pour bread batter into greased 10-inch iron skillet or other baking dish. Bake for 5-6 minutes.
  • 4. Spoon bean mixture into center of crust, leaving a 1/2 inch edge. Bake for 15-18 minutes. Top with remaining cheese and bake for another couple of minutes to melt the cheese. Slice and serve with guacamole and sour cream!

POLENTA BLACK BEAN PIE



POLENTA BLACK BEAN PIE image

Categories     Bean     Vegetarian     Quick & Easy     Casserole/Gratin     Corn

Yield 6 people

Number Of Ingredients 10

1 cup polenta dried
1/2 cup cheddar
1/2 cup yogurt
2 oz canned diced green chilies mild
can of black beans
1/2 onion
2 cloves of garlic
1tsp cumin
1/2 tea chili powder
1/2 jalepeno salt to tastes

Steps:

  • Saute onion in saucepan until translucent. Add minced garlic, Jalepeno, chili powder and cumin. saute for 2 min. Add black beans. Saute together for a few moments and salt to taste. POur bean mixture into a casserole dish or pie pan. in same pot bring 2 cups of water to a boil. Add polenta stirring the whole time. As polenta thickens add diced green chilies. When water is absorbed, turn off heat and stir in yogurt and cheddar. Pour polenta over bean mixture, spread evenly over beans pressing firmly down. Allow polenta to set. Cut wedges of "pie" top with salsa, sour cream, avocado.

BLACK BEAN PIE



BLACK BEAN PIE image

Categories     Bean

Yield 1 Pie

Number Of Ingredients 16

2 pie crusts
2-3 tbls olive oil
1/2 onions-chopped
2 garlic cloves
juice of 1 lime
2-3 peppers of various colors
1/2-1 bunch of cilantro (depending upon taste preference)
2 cans black beans drained and rinsed ( i usually buy the flavored
ones or you can season your own pie as well)
cooked chicken breast chopped (optional)
Salt
cumin
pepper
chopped jalapeno or green chilies (optional)
cheddar or montery jack cheese
1 tortilla

Steps:

  • Saute veggies and garlic in oil until golden. Add cilantro (washed and chopped), spices, lime juice and spicy peppers. (and chicken if you desire) Preheat oven to 350 degrees Layer 1 pie crust 1/2 mixture grated cheddar or monterey jack cheese 1 tortilla rest of mixture cheese additional pie crust Bake 40 minutes.

BLACK BEAN PIE



Black Bean Pie image

Thanks to facebook friend, Amanda for this yummy recipe. For his first helping my hubby said 'this is really good' twice. For his second piece of pie, he stopped eating, looked at me and said 'this is REALLY good'. It's also just as good leftover. It's a keeper for us for sure.

Provided by susan walsh

Time 1h5m

Number Of Ingredients 13

1 Tbsp olive oil
1 c onion, chopped
1 green bell pepper, chopped
1 can(s) green chiles, diced (small can)
2 can(s) black beans, drained (15 oz cans)
1/2 c salsa, mild
1 1/4 tsp chili powder
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper
3/4 tsp salt or adobo seasoning (i used salt)
2 pie shells
2 c shredded cheese (i used a little extra, cheddar)

Steps:

  • 1. Preheat oven to 325. Heat oil in large pan. Add onion and green pepper, and saute until tender. Add chiles, beans, salsa, and seasonings. Bring to a boil, lower heat and simmer 10 minutes.
  • 2. Place unbaked pie shell in deep dish pie pan. Sprinkle 1/3 of the cheese on bottom. Pour in 1/2 of the bean mixture. Top with 1/3 of cheese, and pour in rest of beans. Cover with remaining cheese and pie shell.
  • 3. Place into oven and bake 45 minutes or until pie crust is golden brown (I left mine in the oven for closer to 55 minutes). Allow to cool for a few minutes before slicing and serving. **For a dairy free pie subtract the cheese and add in diced sweet potatoes** (I personally haven't tried this)

Tips:

  • For the perfect crust, use a combination of all-purpose flour and cornmeal for a crispy texture. Don't overmix the dough, as this can result in a tough crust.
  • When making the black bean filling, be sure to rinse and drain the beans well to avoid excess moisture. Mash the beans until they are mostly smooth, but leave some texture for a more interesting filling.
  • For a flavorful filling, add a variety of spices and seasonings such as chili powder, cumin, and paprika. You can also add some chopped onion, bell pepper, or corn for a more colorful and flavorful filling.
  • To prevent a soggy crust, pre-bake the crust before adding the filling. This will help to create a barrier between the crust and the filling, preventing the crust from becoming soggy.
  • Serve the black bean pie warm with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

Black bean pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a crispy crust and a flavorful black bean filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a hearty and satisfying meal, give black bean pie a try. You won't be disappointed!

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