Chili Crusted Black Bean Tart

By Gail Poll

From Karen W.

Ingredients

• 1 1/4 c. all-purpose flour
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp salt
• 6 T chilled unsalted butter
• 2 T ice water
• 1 med red onion, chopped
• 1 bay leaf
• 2 c. canned black beans, rinsed and drained
• 1 c. refried black beans
• 1 T plus 2 tsp olive oil, divided
• 1 10 oz box frozen corn
• 1 red bell pepper, chopped
• 1/2 c. cilantro, cleaned and chopped
• 1 3/4 c. grated pepper monterey jack cheese
• 1 can chopped jalapenos, drained
• 1/2 c. chopped green onion
• 1 c. plus 2 T. sour cream, divided
• 2 tsp fresh lime juice

Preparation

Step 1

1. Preheat oven 350 degrees

2. Mix 1 c. sour cream and lime juice, refrigerate.

3. Mix 1st 5 ingred in food processor

4. Add butter, pulse until coarse meal

5. Add ice water and pulse until dough.

6. Press onto bottom and sides of 10" pie pan.

7. Chill 15 min., line with foil and fill with rice.

8. Bake 8 to 10 min, until edge is set. Remove foil and rice. Bake 10 min. more, until golden. Cool.

9. Heat 2 tsp olive oil over med hi, add onions and bay leaf. Saute until tender.

10. Add 2 c. canned black beans, saute 2-3 min.

11. Remove from pan, discard leaf, place in big bowl.

12. Heat 1 T. olive oil. Add corn, saute 2 min. on hi.

13. Add Salt and Pepper

14. Add corn to beans, with bell pepper, cilantro, cheese and onions.

15. Mix refried beans with 2 T. sour cream. Spread on cooled crust.

16. Spread on cooled crust, pressing down gently.

17. Bake 20 to 30 min, until cheese melts.

18. Cool in pan 15 min.

19. Serve with the lime sour cream.