Tuesday, October 4, 2011

Black Bean and Corn Pie

I love when dinner starts with a trip to the garden. Oh how I love to pick fresh veggies to use in dinner each night.  Tonight's haul was a bunch of orange tomatoes, jalapeno and an unknown species of long hot pepper (it was supposed to be a sweet Italian pepper when it was planted).

In determining what I wanted to make.with these goodies from the garden. I came across a frozen pie crust, a can of black beans and a can of corn.  There you go!! Dinner!

The recipe below easily leaves room for any veggies you have in the house and you can add or remove spices to suit your own palate.

Black Bean and Corn Pie

1 whole wheat pie crust (I used a frozen one)
1 can black beans drained and rinsed
1 can corn drained and rinsed
1 6oz can tomato paste
3 medium size orange tomatoes, chopped
2 jalapeno peppers, chopped
3 long hot green peppers
1 medium onion, chopped
1/2 tsp cumin
1/2 tsp cayenne
2 tbsp olive oil
1 tbsp cornstarch
Salt and pepper to taste
1/2 cup vegan sour cream (optional)
3 tbsp chopped cilantro (optional)

Preheat oven to 350 degrees.

In a large saute pan heat olive oil over medium heat.  Add the garlic and onions and saute a few minutes until soft. Add the peppers. Continue to saute until peppers begin to soften. Add the tomatoes, tomato paste, beans, corn, cumin and cayenne. Season with salt and pepper.  Stir to incorporate the tomato paste and continue to cook until the mixture is heated through.

Add the bean mixture to a food processor or powerful blender. Add the cornstarch and pulse a few times to incorporate (you do not want the mixture totally smooth.

Pour into the pie shell and bake at 350 for about 40 minutes. Allow to cool about 15 minutes before slicing and serving.

Mix cilantro into sour cream and serve on top of the pie if desired.

1 comment:

  1. YUM!!!! Another bookmarked recipe! Could you please just adopt me already?