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Black Bean Tart

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.
  • Total Time
    Prep: 20 min. + chilling Bake: 40 min.
  • Makes
    6-8 servings


  • 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


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

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  • EmilyMoschera
    Oct 3, 2011

    No comment left

  • catlady6
    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.

  • gmilton
    May 30, 2010

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

  • psa1121
    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.

  • Pam
    Jul 1, 2006

    No comment left

  • Susan
    Jun 22, 2006

    No comment left