Best Black Bean And Spinach Pie Recipes

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SPINACH PIE



Spinach Pie image

Provided by Ina Garten

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli (pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted

Steps:

  • Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

BLACK BEAN TORTILLA PIE



Black Bean Tortilla Pie image

I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. -Wendy Kelly, Petersburg, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
1 medium green pepper, chopped
1 medium onion, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) vegetable broth
1 package (10 ounces) frozen corn, thawed
4 green onions, sliced
4 flour tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer., Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onions; remove from heat. , Place 1 tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet., Bake, uncovered, until heated through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into 6 wedges.

Nutrition Facts : Calories 353 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 842mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic Exchanges

TORTILLA AND BLACK BEAN PIE



Tortilla and Black Bean Pie image

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

4 flour tortillas (10 inches)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)

Steps:

  • Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
  • Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Nutrition Facts : Calories 448 g, Fat 18 g, Protein 20 g

IMPOSSIBLY EASY SOUTHWESTERN PIE



Impossibly Easy Southwestern Pie image

No matter where you live, this southwestern pie, packed with black beans, cheese and salsa, is sure to please.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 1/2 cups whole kernel corn
8 medium green onions, chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/3 cup shredded Cheddar cheese
1/2 cup Original Bisquick™ mix
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup milk
2 eggs
Additional Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
  • Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 80 mg, Fiber 7 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 540 mg

BLACK BEAN PIE



Black Bean Pie image

This is a hearty main dish pie. We serve it with a green salad and a light dessert. If desired, add a few sliced jalapenos and 1/2 pound of ground beef to the pie.

Provided by Sherrie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

2 (15 ounce) cans black beans, drained
1 (4 ounce) can diced green chilies, drained
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 onion, chopped
3 cloves garlic, crushed
2 (9 inch) unbaked pie crusts
1 (16 ounce) package Cheddar cheese
10 (6 inch) flour tortillas

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
  • Bake in preheated oven for 45 minutes, or until crust is golden.

Nutrition Facts : Calories 920.3 calories, Carbohydrate 103.6 g, Cholesterol 58.8 mg, Fat 38 g, Fiber 24.9 g, Protein 42.4 g, SaturatedFat 16.6 g, Sodium 1659.4 mg, Sugar 3.5 g

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