Black Bean and Spinach Pie

Total Time
1hr
Prep 30 mins
Cook 30 mins

The black beans in this pie are well hidden! I used light cream cheese and fat fee sour cream. We enjoyed it with some salsa and a dollop of sour cream.

Ingredients Nutrition

Directions

  1. Heat Canola oil in a nonstick frypan. Add shallots, red pepper, green.
  2. pepper, and garlic and saute until tender -- about 5 minutes.
  3. In a mixing bowl, mash black beans with a potato masher. Combine with.
  4. sundried tomatoes, spinach and the shallot mixture. In a separate bowl,.
  5. stir together cream cheese, sour cream and the spices. Add to black.
  6. bean mixture and stir well. Set aside.
  7. To make the crust, combine blour salt, baking powder, wheat germ, and 2.
  8. tbsp Asiago cheese.
  9. In another bowl, whisk the margarine, milk, lemon juice, and egg. Add.
  10. flour mixture and stir well. Mixture will be soft.
  11. Spread along the bottom and up the sides of a 10 inch glass pie plate.
  12. that has been sprayed with cooking spray.
  13. Carefully spread in the filling.
  14. Bake at 425 degrees for 25 to 30 minutes or until crust is golden.
  15. Sprinkle 1/3 cup grated Asiago cheese and chopped pine nuts over top of.
  16. pie and return to oven until cheese is melted.
  17. Let stand 5 minutes before serving.
Most Helpful

5 5

WOW! This was surprisingly good! I knew I would like it because of all the ingredients, but wasn't sure if it would be too "healthy-tasting" for my hubby with all those great veggies in it. However, his words were "absolutely fantastic" and "a vegetarian delight that would please anyone!" :) It truly was delicious, and I am sorry it took me so long to review this for the hidden gems contest. We liked the biscuit-y crust and the creamy filling mixed in with the beans and veggies. I didn't mash the beans very well, and used yellow pepper in place of the green... and ALAS! I realized as I was making the recipe that I was out of pine nuts--but I am sure it would have been 6 stars with the pine nuts. :) Thank you so much for taking the time to create this recipe-I will definitely be making it again.