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Black Bean Pie
Source: dLife

Mexican-style black bean pie with peppers, onion, and cheese.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 296.1
Total Carbs 50.5 g
Dietary Fiber 10.7 g
Sugars 0.9 g
Total Fat 6.1 g
Saturated Fat 2.2 g
Unsaturated Fat 0.3 g
Potassium 427.4 mg
Protein 15.3 g
Sodium 220.5 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Meat , 1 Other Carbs , 2 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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14 oz  Beans, black, mature, cooked
0 1/2 cup  Rice, jasmine, dry
1 each  frozen 9" pie crust
0 1/2 cup  fresh chopped onion
0 1/4 cup  chopped red bell peppers
0 1/4 cup  chopped green bell peppers
1 tbsp  fresh cilantro
1 tsp  garlic powder
1 tsp  ground cumin
1 tsp  chili powder
0 1/2 tsp  ground cayenne (red pepper)
2 tbsp  cornstarch
0 3/4 cup  Cheese, cheddar, shredded
1 each  cooking spray
  1. Preheat the oven to 350 degrees F. Drain the beans and reserve their juice.
  2. Cook the rice according to the directions on the package.
  3. Bake the pie shell about 5 minutes, or until slightly browned.
  4. Spray a skillet with the nonstick cooking spray and place over medium-high heat. Sauté the onions, red peppers, and green peppers about 5 minutes, or until crisp-tender.
  5. Mix the beans, rice, onion combination, cilantro, garlic powder, cumin, chili powder, and cayenne powder in a bowl. In a separate bowl, mix the black bean juice with the cornstarch. Combine both bowl mixtures together.
  6. Pour into the pie shell and spread evenly. Sprinkle the cheese on top and bake for approximately 15 minutes, or until the cheese is slightly brown.

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