Mini Black Bean Pies

Because I'm a vegetarian, I try to incorporate beans into my diet as much as possible.  In case you weren't aware, these little guys are great for you and are a wonderful source of fiber, protein, and antioxidants.  Black beans are one of my favorite varieties and can be found in many mexican dishes.  They are probably one of the main reasons I love mexican food!  In most mexican dishes, meat can be taken out, replaced with beans and even a meat lover would still enjoy the meal…or so I think anyway!  I often make rice and bean dishes or bean, cheese, and veggie wraps when I'm cooking with black beans.  This time, I was actually making veggie pot pies when I thought up this particular dish because I had some pie dough left over.  Although small, these were actually very filling and perfect for my boyfriend and I to have for dinner one night.  Top them off with some cheese and serve with guacamole and salsa on the side! Switch up your Taco Tuesday night with some black bean pies and everyone will be thanking you! Enjoy!!      

Ingredients:

Dough for pie crust

2 tbsp canola oil

1/2 medium onion, chopped (any type is fine)

12 oz black beans (I used 1 can, drained with liquid reserved and rinsed)

1/4 cup fresh cilantro, chopped

2 tsps cumin

2 tbsps tabasco sauce (optional)

1/4 cup shredded cheese (I use a light mexican blend, already prepared)

Directions:

Heat oven to 350 degrees

• Roll out dough and divide between the two pie pans ensuring the dough fits into the pans enough to go up the sides.  Place them on a cookie sheet for easy handling and bake for about 8 mins.  Set aside.
• In a medium sauce pan, heat oil on medium high heat
• Add chopped onion and cook until soft and translucent
• Reduce heat then stir in black beans with half of the reserved liquid
• Let the black beans simmer on low until they become slightly softer.  This will happen quickly if you are using canned beans. 
• Once the beans are ready, I just use the edge of a wooden spoon and mash about 1/2 of my mixture, leaving some of the beans whole.
• Stir in the chopped cilantro, cumin, and tabasco
• Pour the bean mixture into your prepared pans and top with some shredded cheese
• Place in the oven and bake until cheese melts, approx 10 mins. 
• Enjoy!