Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 1 teaspoon ground cumin

  3. 1 teaspoon chili powder

  4. 1 teaspoon paprika

  5. 1/2 teaspoon salt

  6. 6 tablespoons cold butter

  7. 4 to 6 tablespoons cold water


  9. 2 cans (15 ounces each ) black beans, rinsed and drained, divided

  10. 2 tablespoons sour cream

  11. 1 teaspoon salt, divided

  12. 1 package (10 ounces) frozen corn, thawed

  13. 1 tablespoon canola oil

  14. 1 cup chopped sweet red pepper

  15. 1/2 cup chopped green onions

  16. 1/4 to 1/2 cup minced fresh cilantro

  17. 1 to 2 jalapeno peppers, seeded and chopped

  18. 1/4 teaspoon pepper

  19. 1-1/2 cups (6 ounces) shredded Monterey Jack cheese

  20. Sour cream, optional

Instructions Jump to Ingredients ↑

  1. Black Bean Tart Recipe photo by Taste of Home In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in enough water until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Chill for 15 minutes.

  2. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 350° for 10 minutes. Remove foil; bake 8-10 minutes longer or until golden brown. Cool on a wire rack.

  3. In a blender, combine 1 cup beans, sour cream and 1/2 teaspoon salt; cover and process until smooth. Spread over crust. In a skillet, saute corn in oil until tender. Remove from the heat; add red pepper, onions, cilantro, jalapenos, pepper and remaining salt. Add cheese and remaining beans. Mound over the pureed beans (pan will be full). Bake at 350° for 20-25 minutes or until cheese is melted. Serve with sour cream if desired. Yield: 6-8 servings.


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