In a large nonstick skillet, brown the meat with the onion and the carrot until beef is no longer pink. Drain the juice and add the soup, salt, oregano, cilantro, chili powder, and black beans. Combine.
On a floured surface, roll out the pie crust and line a large pie plate fluting the edges. Add the meat mixture and press flat into the pie shell. Layer the corn, bell pepper, and cheese, pressing a bit to get it to fit. Top with the smashed potatoes. Dust more chili powder on top. Bake at 375 for 1 hour until crust is cooked through. Let sit 5 minutes before serving. Serves 6.