Black Bean Tart Recipe

5 3 6
Black Bean Tart Recipe
Black Bean Tart Recipe photo by Taste of Home
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Black Bean Tart Recipe

Read Reviews
5 3 6
Publisher Photo
This colorful dish was a hit at a get-together I had for friends. I served the tart with sour cream on the side, a green salad and crusty bread. —Ellen Papa, Miami, Florida.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.

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
  • FILLING:
  • 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 (6 ounces) shredded Monterey Jack cheese
  • Sour cream, optional

Directions

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.
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.
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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black Bean Tart in Taste of Home June/July 2001, p18

Nutritional Facts

1 slice: 346 calories, 18g fat (10g saturated fat), 44mg cholesterol, 752mg sodium, 35g carbohydrate (2g sugars, 4g fiber), 12g protein.

  • 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
  • FILLING:
  • 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 (6 ounces) 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 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black Bean Tart in Taste of Home June/July 2001, p18

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Reviews forBlack Bean Tart

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catlady6 User ID: 3069252 121722
Reviewed Jan. 23, 2011

"I love this recipe and lost my magazine. So glad to have found it, and now it is in my TOH recipe box."

MY REVIEW
gmilton User ID: 572008 79872
Reviewed May. 30, 2010

"Excellent recipe. Always gets rave reviews when I make it. Very good!"

MY REVIEW
psa1121 User ID: 3438361 73151
Reviewed Apr. 6, 2009

"I cheated and mixed the spices that go into making the crust, then sprinkled them over a thawed prepared 9" deep dish pie crust. It is not as good, but works if you are in a rush. Do NOT use parsley! It is NOT interchangable with cilantro! I only used one seeded and diced large jalapeno, as we don't like too much heat. Worth the effort."

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