Way back when I was a lover of cheese, a co-worker shared this delicious black bean pie recipe with me. I was obsessed and often made it for guests who always “ooooo’d and aaawwwwed” over this super cheesy vegetarian dish.
Recently, as previously mentioned I’ve been craving some of my ol’ favorites. I’ve been re-making gooey dishes from my past these last few months. This week, it was Black Bean Pie. Instead of using cheese (which is the only animal product if you make the crust with vegan butter that is), I splurged and purchased a bag of my new favorite cheese substitute, Daiya. Now, you have to be careful with these types of products because often times they contain casein, the very animal protein we’re trying to avoid (why the hell would you eat a fake cheese with casein? Just eat the real deal if you’re going to that! gggeeeaaasssshhh). Anyway, I discovered this brand at the Bite of Seattle a while back. It’s tapioca based and free of soy and any animal products. And it melts pretty dang good!
Before we dive into the delicious gooey insides of the pie, first you’re going to need to make yourself a vegan pie crust. I made a double batch of this one from Savvy Vegetarian.
Okay, done? Let’s get going on the good stuff.
2 cans black beans or 1 cup dried black beans cooked
1/2 large red onion, cut into large chunks
2 cloves garlic
4 Roma tomatoes
1/4 cup cilantro
1/2 cup corn
juice from 2 limes
salt, pepper, cayenne pepper, chipolete spice to taste.
1 ripe avocado, diced
1 large whole wheat tortilla
1 small can diced green chilies
1 cup Daiya chedder cheese
- Preheat oven to 350.
We’re making pico here folks. I’ve been lazy lately and using my food processor as opposed to chopping. If you’d rather chop, by hand, be my guest.
- place onion and garlic in food processor and process until chopped into small chuncks
- cut tomatoes in large chunks and add to processor along with cilantro, lime juice, and spices
- once everything is chopped (but not soupy), remove from processor and stir in diced avo and corn. Add more spice if you’d like.
- place black beans and most of the salsa (reserve a little to top pie with) on the stove over med-low heat until juices are a pot of delicious gooeyness.
- Roll our your pie crust if you haven’t already. Be sure to use a little vegan butter to grease your pie dish.
- press bottom layer of crust into dish and spread the entire can of green chilies on the bottom
- pour half the the bean and salsa mixture over chilies.
- Layer on half the Daiya and place the tortilla on top.
- Not done! Spread the rest of the bean mixture over the tortilla and add one more layer of Daiya cheese.
- Top that baby off with the top pie crust. Mark it with a symbol or your choosing (I usually choose the initial of one of the guests or in this case I did a J for Jorgensen since we were the only “3″ eating it).
- Bake for 45-60 minutes or until crust is lightly browned and Daiya is melted.
- Let set for a few minutes before you cut.
- top with extra salsa
- MMMMM… enjoy!