This Spicy Black Bean Taco Pie combines the comforting elements of a classic pie with the bold flavors of a taco. It’s the perfect dish for those who love a little kick in their meals, and it’s a great way to spice up your dinner routine with something unique and satisfying.
Pie crust adds a buttery base that holds everything together and provides a satisfying crunch. Olive oil is used to sauté the onion and garlic, infusing the dish with a rich aroma. Black beans bring protein and a creamy texture, while diced tomatoes with green chilies add a spicy, tangy punch. The ground cumin, chili powder, and smoked paprika are the heart of the taco flavor, giving an earthy warmth to the filling. Finally, a generous amount of cheddar cheese melts over the top, crowning the pie with gooey goodness.
This pie pairs wonderfully with a simple green salad dressed with lime vinaigrette or a side of homemade guacamole. If you're feeling extra festive, serve it with a refreshing margarita or a cold Mexican beer.
First, preheat your oven to 400°F. Meanwhile, roll out the refrigerated pie crust and gently press it into a 9-inch pie dish. Set it aside while you prepare the filling. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and soft.
Next, stir in the drained and rinsed black beans and the diced tomatoes with green chilies. Sprinkle in the ground cumin, chili powder, and smoked paprika, stirring everything together. Season with salt and pepper to your taste. Let this mixture cook for 5-7 minutes, stirring every now and then until it's heated through.
Pour the bean mixture into the prepared pie crust, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top. Place the pie in your preheated oven and bake for 20-25 minutes, keeping an eye out for a golden crust and melted cheese.
Once baked, allow the pie to cool slightly. This will help it set and make it easier to slice. Before serving, garnish with sour cream, sliced black olives, and chopped fresh cilantro for a burst of freshness and flavor.
Share