Categories: appetizers, beans, dinner

Ingredients

• 1 1/2 c all-purpose flour
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp salt
• 6 Tbsp cold butter
• 4 to 6 Tbsp cold water
• 2 cans (15 oz each) black beans, rinsed and drained, divided
• 2 Tbsp sour cream
• 1 tsp salt, divided
• 1 pkg (10 oz) frozen corn, thawed
• 1 Tbsp vegetable oil
• 1 c chopped sweet red pepper
• 1/2 c chopped green onions
• 1/4 to 1/2 c minced fresh cilantro or parsley
• 1 to 2 jalapeno peppers, seeded and chopped
• 1/4 tsp pepper
• 1 1/2 c (6 oz) shredded Monterey Jack cheese
• Sour cream, optional

Directions

1. In a bowl, combine the first five ingredients

2. Cut in butter until mixture resembles coarse crumbs

3. Stir in enough water until mixture forms a ball

4. Press dough onto the bottom and up the sides of an ungreased 9 in fluted tart pan with a removable bottom

5. Chill for 15 min

6. Line unpricked crust with a double thickness of heavy-duty foil

7. Bake at 350 for 10 min

8. Remove foil; bake 8-10 min longer until golden brown

9. Cool on a wire rack

10. In a blender, combine 1 c beans, sour cream and 1/2 tsp salt; cover and process until smooth

11. Spread over crust

12. In a skillet, saute corn in oil until tender

13. Remove from heat; add red pepper, onions, cilantro, jalapenos, pepper and remaining salt

14. Add cheese and remaining beans

15. Mound over the pureed beans (pan will be full)

16. Bake at 350 for 20-25 min or until cheese is melted

17. Serve with sour cream if desired

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