Preheat the oven to 350 degrees F. Drain the beans and reserve their juice.
Cook the rice according to the directions on the package.
Bake the pie shell about 5 minutes, or until slightly browned.
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.
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.
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.