Black Bean Tart With Chili Crust Recipes

Steps:

• 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.

Steps:

• For crust:.
• In a bowl, with a pastry blender, or in a food processor, blend or pulse together flour, spices and salt until combined well.
• Add butter and blend until mixture resembles coarse crumbs.
• Add ice water and blend until incorporated and mixture forms a dough.
• Press dough evenly onto the bottom of a 10-inch tart pan with a removeable fluted rim (I use my springform pan) and chill 15 minutes until firm.
• With a fork, prick entire crust many times.
• Bake crust in middle of oven 20 minutes or until golden.
• Cool crust in pan on wire rack.
• Crust may be made 1 day ahead and kept at room temp, covered loosely with plastic wrap.
• For filling:.
• In a food processor, puree 1 can beans with sour cream until smooth.
• Season with salt and pepper.
• In a skillet, heat oil over moderately high heat until hot (but not smoking), and saute onion until clear.
• Add corn, salt and pepper to taste, and heat throughout.
• Stir in remaining 3 cans beans, bell pepper, cilantro, jalapenos and cheese.
• Remove from heat.
• Spread bean puree evenly onto crust and mound with remaining filling, pressing gently.
• Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted.
• Let tart cool in pan on a rack 15 minutes.
• **Edited to reflect review** - Place springform pan on serving platter or cookie sheet (large enough to accomodate some spreading of tart and filling.).
• Carefully remove rim of springform pan, slice tart and garnish individual servings with lime sour cream and, if desired, cilantro sprigs.

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large skillet.
• Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
• Stir in remaining chili ingredients and bring to a boil.
• Reduce heat and simmer for about 10 minutes until chili is thickened.
• While chili is simmering, prepare cornbread.
• Combine dry ingredients in a medium sized bowl.
• Add cheese and mix well.
• In a small bowl, combine wet ingredients and stir well.
• Add to dry ingredients and stir just until combined.
• Spray a 10X10 casserole dish with spray oil.
• Pour chili in prepared dish.
• Pour cornbread batter over top.
• Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
• Cool for about 5 minutes and serve with sour cream and salsa, if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
• Bake in preheated oven for 45 minutes, or until crust is golden.