This recipe for a Black Bean Tart is easy and full of flavor! It takes around 20 minutes to prepare and about 25 minutes to cook, so you can have it on the table in no time!
1 1/2 c all purpose flour
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
6 TBSP butter
4-6 TBSP cold water
2 15 oz cans black beans, rinsed and drained, divided
2 TBSP sour cream
1 tsp salt, divided
10 oz frozen corn, thawed
1 TBSP vegetable oil
1 c chopped sweet red pepper
1/2 c chopped green onions
1/4 - 1/2 c minced fresh cilantro or parsley
1-2 jalapeno peppers, seeded and chopped
1/4 tsp pepper
6 oz shredded Monterey Jack cheese
In a bowl, combine the first five ingredients. Cut in butter until mixture resemebles 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 tart pan. Chill for 15 minutes.
Line unpricked crust with a double thickness of heavy duty foil. Bake at 350* for 10 minutes or longer or until golden brown. Cool on a wire rack.
In a blender, combine 1 cup beans, sour cream and 1/2 tsp 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.