astrolab
VIP Member (Resident chef)
Black beans, cheese, bell peppers, onion and spices baked between 2 pie crusts.
Sever 6
Ingredients
20 ml vegetable oil ( two spoon)
1 onion, finely chopped
1 small green bell pepper, chopped
1 (15 ounce) can black beans, drained
80 ml salsa
35 g chopped red bell pepper
2 g chili powder
0.4 g cayenne pepper
0.5 g ground black pepper
2 (9 inch) unbaked 9 inch pie crusts
170 g shredded Cheddar cheese
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat oil in a medium saucepan over medium heat. Sauté onion and green pepper until tender. Sir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes.
3. Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese. Top with remaining crust.
4. Bake in preheated oven for 1 hour.
Sever 6
Ingredients
20 ml vegetable oil ( two spoon)
1 onion, finely chopped
1 small green bell pepper, chopped
1 (15 ounce) can black beans, drained
80 ml salsa
35 g chopped red bell pepper
2 g chili powder
0.4 g cayenne pepper
0.5 g ground black pepper
2 (9 inch) unbaked 9 inch pie crusts
170 g shredded Cheddar cheese
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat oil in a medium saucepan over medium heat. Sauté onion and green pepper until tender. Sir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes.
3. Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese. Top with remaining crust.
4. Bake in preheated oven for 1 hour.
