Zesty Tomato And Black Bean Pie |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My family loves tomato pie. After years of serving the same pie, I decided to revamp the recipe. The outcome...va va voom! This is our new favorite! Ingredients:
1 refrigerated pie crust |
1/2 cup shredded colby jack cheese blend |
1 14.5 oz can diced tomatoes, well drained |
1 small onion, diced and sauteed |
1/2 15oz can black beans, rinsed and well drained |
1/2 15oz sweet yellow corn, well drained |
1/2 cup mayo |
1/2 cup sour cream |
1 packet taco seasoning |
1 1/2 c shredded colby jack cheese blend |
Directions:
1. Unfold pie crust according to package directions and place in a 9 deep pie dish. Line crust with aluminum foil. Bake in oven at 450 for 8 minutes. Remove foil and bake 4-5 minutes more or until set and dry.
2. Remove from oven and sprinkle crust with 1/2 cup cheese.
3. Lower oven to 375 degrees F.
4. Layer next 5 ingredients in pie shell in order as listed ( tomatoes, onion, beans and corn).
5. In a separate bowl, mix together mayo, sour cream and 1 1/2 cup cheese.
6. Spread mixture evenly over top of the pie, spreading all the way to the edges.
7. Cover edges of crust with foil. Bake for 35-40 minutes, until top of pie is golden.
8. Let pie rest for 5-10 minutes before slicing.
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