Black Bean Tart Recipe

Name: Black Bean Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups all-purpose flour; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon salt; 6 tablespoons cold butter; 4 to 6 tablespoons cold water; 2 cans (15 ounces each) black beans, rinsed and drained, divided; 2 tablespoons sour cream; 1 teaspoon salt, divided; 1 package (10 ounces) frozen corn, thawed; 1 tablespoon canola oil; 1 cup chopped sweet red pepper; 1/2 cup chopped green onions; 1/4 to 1/2 cup minced fresh cilantro; 1 to 2 jalapeno peppers, seeded and chopped; 1/4 teaspoon pepper; 1-1/2 cups shredded Monterey Jack cheese; Sour cream, optional

Servings: persons

1-1/2 cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
6 tablespoons cold butter
4 to 6 tablespoons cold water
2 cans (15 ounces each) black beans, rinsed and drained, divided
2 tablespoons sour cream
1 teaspoon salt, divided
1 package (10 ounces) frozen corn, thawed
1 tablespoon canola oil
1 cup chopped sweet red pepper
1/2 cup chopped green onions
1/4 to 1/2 cup minced fresh cilantro
1 to 2 jalapeno peppers, seeded and chopped
1/4 teaspoon pepper
1-1/2 cups shredded Monterey Jack cheese
Sour cream, optional

1
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 350u00b0 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 350u00b0 for 20-25 minutes or until cheese is melted. Serve with sour cream if desired.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1-1/2 cups all-purpose flour, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 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.

Black Bean Tart

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