A savory and flavorful pie filled with spiced black beans and peppers, perfect for a hearty meal.
Preheat your oven to 325°F (165°C).
Always preheat your oven to ensure even cooking.
In a saucepan over medium heat, add a drizzle of oil and sauté the chopped onion and diced green and red bell peppers until they are tender.
Stir frequently to prevent the vegetables from sticking to the pan.
Add the black beans, salsa, chili powder, cayenne pepper, ground black pepper, and salt to the saucepan. Stir well to combine.
Taste the mixture and adjust the seasoning if needed.
Reduce the heat to low and let the mixture simmer for 15 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Place one pie crust into a pie plate. Spoon half of the bean mixture into the crust and spread evenly.
Ensure the filling is evenly distributed for consistent baking.
Sprinkle half of the shredded cheddar cheese over the bean mixture.
Use freshly shredded cheese for better melting.
Add the remaining bean mixture on top of the cheese layer and spread evenly.
Press gently to compact the layers slightly.
Top with the remaining shredded cheddar cheese.
Ensure the cheese covers the filling completely.
Cover the pie with the second pie crust, sealing the edges. Cut a few slits on top to allow steam to escape.
Crimp the edges for a decorative touch.
Bake the pie in the preheated oven for 1 hour, or until the crust is golden brown.
Check the pie halfway through to ensure even baking.
Let the pie cool for 10 minutes before slicing and serving.
Cooling helps the filling set, making it easier to slice.
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