Spicy Black Bean Taco Pie

Savor the robust flavors of a Spicy Black Bean Taco Pie, a delightful twist on a classic, featuring a flaky crust and a zesty, protein-packed filling perfect for any weeknight dinner.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

1 package (9 oz) refrigerated pie crusts

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chilies, drained

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup sliced black olives

1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 400 F.

2. Roll out pie crust and place it in a 9-inch pie dish; set aside.

3. Heat olive oil in a skillet over medium heat.

4. Add onion and garlic; sauté until onion is translucent.

5. Stir in black beans, diced tomatoes, cumin, chili powder, smoked paprika; season with salt and pepper.

6. Cook for 5-7 minutes, stirring occasionally, until mixture is heated through.

7. Pour bean mixture into prepared pie crust.

8. Sprinkle cheese evenly over the top.

9. Bake in preheated oven for 20-25 minutes, until crust is golden and cheese is melted.

10. Allow to cool slightly before garnishing with sour cream, olives, and cilantro.

Storage

Store leftover taco pie in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual slices in the microwave on medium power for 1-2 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.