Black Bean Tart Recipe

Name: Black Bean Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen hash brown potatoes, thawed; 3 tablespoons butter, melted; 1/2 teaspoon salt and pepper; 1 tablespoon vegetable oil; 1 red bell pepper, finely chopped (about 1 cup); 1/2 cup red onion, finely chopped; 1 (15 ounce) can black beans, drained; 1 (10 ounce) package frozen corn, thawed; 2 jalapeno chiles, seeded and finely chopped; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 1/2 cups monterey jack cheese, shredded; 1 teaspoon fresh cilantro, chopped; 1 cup sour cream; 2 teaspoons fresh lime juice; 1/4 teaspoon salt and pepper; fresh cilantro, chopped for garnish

Servings: persons

2 cups frozen hash brown potatoes, thawed
3 tablespoons butter, melted
1/2 teaspoon salt and pepper
1 tablespoon vegetable oil
1 red bell pepper, finely chopped (about 1 cup)
1/2 cup red onion, finely chopped
1 (15 ounce) can black beans, drained
1 (10 ounce) package frozen corn, thawed
2 jalapeno chiles, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/2 cups monterey jack cheese, shredded
1 teaspoon fresh cilantro, chopped
1 cup sour cream
2 teaspoons fresh lime juice
1/4 teaspoon salt and pepper
fresh cilantro, chopped for garnish

1
Crust:
2
Preheat oven to 350 degrees. Press the potatoes between paper towels to remove any excess moisture. Mix the potatoes, butter, salt and pepper in a bowl. Pat the potato mixture over the bottom and up the side of a greased 9 inch pie plate and bake for 20-25 minutes or until light brown. Maintain the oven temperature.
3
Filling:
4
Heat the oil in a skillet and add the bell pepper and onion. Saute until tender and remove from the heat. Stir in the beans, corn, jalapeno chiles, cumin and chili powder. Fold in the cheese and cilantro. Spoon the bean mixture into the potato crust and bake for 20 minutes. Cool in the pie plate on a wire rack for 10 minutes.
5
Topping:
6
Mix the sour cream, lime juice, salt and pepper in bowl. Top the tart with the topping and garnish with the cilantro.
7
Enjoy with your favorite chips/crackers!

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups frozen hash brown potatoes, thawed, 3 tablespoons butter, melted, 1/2 teaspoon salt and pepper, 1 tablespoon vegetable oil, and more.

Yes, Black Bean Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Bean Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions