1 TBSP Olive Oil
1 Sweet Onion (finely chopped)
1 Green Bell Pepper (diced) (or you can use diced poblano peppers instead)
1 Red Bell Pepper (diced)
1 Jalapeño pepper (finely minced, optional)
2 Cloves of Garlic (finely chopped)
1 Can of your favorite Baked Beans (well drained) (15 to 16 oz.)
1 Can of Pinto Beans or Black Beans (well drained) (15 to 16 oz.)
1 Small Can of Corn (well drained)
1 Cup of Monkey McGee’s Medium Roasted Veggie Salsa
1.5 Cups of Monkey McGee’s Mild Brown Sugar Cherry BBQ Sauce
1 tsp Chili Powder
1/4 tsp Cayenne Pepper
1/4 tsp Black Pepper
1/2 tsp Sea Salt
4 TBSP Corn Starch
1/4 Cup Honey
1/4 Cup Jack Daniels or Irish Whiskey
1 1/2 Cups Shredded Cheddar Cheese
2 Unbaked 9-inch Pie Crust Dough Sheets
Sauté the onion, green bell pepper, red bell pepper and jalapeño in the olive oil over medium heat until tender. Add the corn starch. Add the garlic, beans, veggie salsa, chili powder, cayenne, salt, pepper, honey and Jack Daniels, reduce heat to low, simmer the mixture for 15 minutes. Add the BBQ sauce and corn, simmer until liquid has evaporated. You may need to add a little more corn starch at this point.
Lay one of the pie crust sheets in an oven-safe pie dish. Spoon half of the hot mixture into the pie crust and cover with half of the cheese, then spoon the remaining hot mixture on top and cover that with the rest of the cheese. Using the second pie crust sheet, moisten the edge of the bottom pie crust with cold water and seal very well with a fork pressed into the joining crusts. Roll the remaining edge of the dough down to form a pie crust edge. (See picture.) Cut several slits in the top of the crust so much of the moisture will evaporate.
Bake for 1 hour at 350 degrees, remove from oven and let pie cool to room temperature.
To serve, slice pie into 8 slices, put a piece of pie on a plate, drizzle BBQ sauce over the top and serve with a dollop of sour cream on the side!
If you don’t want to make a pie, you can use soft, flour tortillas or chips for dipping.