Black Bean Tart Recipes

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BLACK BEAN TART



Black Bean Tart image

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.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 20

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 shredded Monterey Jack cheese
Sour cream, optional

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.

Nutrition Facts : Calories 346 calories, Fat 18g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 752mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

BLACK BEAN TART WITH CHILI CRUST



Black Bean Tart With Chili Crust image

A friend of mine surprised us with this for dinner one night. She just delivered it to our door. I knew I had to have the recipe. It's such a different entree. Vegetarian and yet SO hardy! The instructions are long, but the process isn't. Don't let the length of the recipe scare you out of a delightful and interesting meal! Be sure to use your food processor to save some time!

Provided by Jeffs Girl Way Out

Categories     One Dish Meal

Time 1h55m

Yield 1 large tart, 10 serving(s)

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 cup chilled butter, cut into bits
6 tablespoons ice water
4 (14 ounce) cans black beans, rinsed and drained, divided
2 tablespoons sour cream
salt and pepper
1 tablespoon vegetable oil
1 yellow onion, chopped
10 ounces frozen corn, thawed
1 green bell pepper, chopped
1 bunch cilantro, chopped
1 1/2 cups monterey jack cheese, grated
2 -3 fresh jalapeno peppers, chopped (and seeded) (optional)
1 cup sour cream
2 teaspoons fresh lime juice

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.

Nutrition Facts : Calories 454.4, Fat 22.2, SaturatedFat 12.8, Cholesterol 50.7, Sodium 293.6, Carbohydrate 48.4, Fiber 11.7, Sugar 1, Protein 18.1

BLACK BEAN TART



Black Bean Tart image

Make and share this Black Bean Tart recipe from Food.com.

Provided by Golden Sunflower

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

2 cups frozen hash brown potatoes, thawed
3 tablespoons butter, melted
1/2 teaspoon salt and pepper
1 tablespoon vegetable oil
1 red bell pepper, finely chopped (about 1 cup)
1/2 cup red onion, finely chopped
1 (15 ounce) can black beans, drained
1 (10 ounce) package frozen corn, thawed
2 jalapeno chiles, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/2 cups monterey jack cheese, shredded
1 teaspoon fresh cilantro, chopped
1 cup sour cream
2 teaspoons fresh lime juice
1/4 teaspoon salt and pepper
fresh cilantro, chopped for garnish

Steps:

  • Crust:.
  • Preheat oven to 350 degrees. Press the potatoes between paper towels to remove any excess moisture. Mix the potatoes, butter, salt and pepper in a bowl. Pat the potato mixture over the bottom and up the side of a greased 9 inch pie plate and bake for 20-25 minutes or until light brown. Maintain the oven temperature.
  • Filling:.
  • Heat the oil in a skillet and add the bell pepper and onion. Saute until tender and remove from the heat. Stir in the beans, corn, jalapeno chiles, cumin and chili powder. Fold in the cheese and cilantro. Spoon the bean mixture into the potato crust and bake for 20 minutes. Cool in the pie plate on a wire rack for 10 minutes.
  • Topping:.
  • Mix the sour cream, lime juice, salt and pepper in bowl. Top the tart with the topping and garnish with the cilantro.
  • Enjoy with your favorite chips/crackers!

Nutrition Facts : Calories 348.7, Fat 19.5, SaturatedFat 11, Cholesterol 43, Sodium 175.2, Carbohydrate 33, Fiber 6.8, Sugar 1.4, Protein 13.3

BLACK BEAN TART WITH CHILI CRUST



Black Bean Tart with Chili Crust image

Categories     Bean     Onion     Bake     Vegetarian     Spice     Corn     Bell Pepper     Winter     Jalapeño     Sour Cream     Gourmet

Yield Serves 6

Number Of Ingredients 24

For crust
1 1/4 cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1 stick (1/2 cup) chilled unsalted butter, cut into bits
2 tablespoons ice water
raw rice for weighting shell
For filling
1/2 pound dried black beans, picked over, or 3 cups canned black beans, rinsed and drained
1 bay leaf
1 medium red onion, chopped
2 tablespoons sour cream
1 tablespoon vegetable oil
a 10-ounce package frozen corn, thawed
1 red bell pepper, chopped (about 1 cup)
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
2 fresh jalapeño chiles, seeded and chopped fine (wear rubber gloves)
1/2 cup chopped scallions (about 2)
For lime sour cream:
1 cup sour cream
2 teaspoons fresh lime juice, or to taste

Steps:

  • Preheat oven to 350°F.
  • Make 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 or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough.
  • Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.
  • Make filling:
  • In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool.
  • In a food processor purée 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper.
  • In a skillet heat oil over moderately high heat until hot but not smoking and sauté corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn.
  • In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapeños, and scallions and season with salt and pepper.
  • Spread bean purée 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.
  • Remove rim of pan and serve tart warm or at room temperature with lime sour cream.
  • Make lime sour cream:
  • In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.

BLACK BEAN TART



Black Bean Tart image

'This colorful dish was a hit at a get-together I had for friends,' say Ellen Papa, who works as a caterer in Miami, Florida. 'I served the tart with sour cream on the side, a green salad and crusty bread.'

Provided by Allrecipes Member

Time 1h

Yield 6

Number Of Ingredients 19

1 ½ cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon salt
6 tablespoons cold butter or margarine
4 tablespoons cold water
2 (15 ounce) cans black beans, rinsed and drained, divided
2 tablespoons sour cream
1 teaspoon salt, divided
1 (10 ounce) package frozen corn, thawed
1 tablespoon vegetable oil
1 cup chopped sweet red pepper
½ cup chopped green onions
¼ cup minced fresh cilantro or parsley
1 jalapeno pepper, seeded and chopped*
¼ teaspoon pepper
1 ½ cups shredded Monterey Jack cheese
½ cup Sour cream

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 degrees F 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 degrees F for 20-25 minutes or until cheese is melted. Serve with sour cream if desired.

Nutrition Facts : Calories 578.3 calories, Carbohydrate 61.4 g, Cholesterol 66.2 mg, Fat 28.8 g, Fiber 12.9 g, Protein 21.6 g, SaturatedFat 16.4 g, Sodium 1287.1 mg, Sugar 3.2 g

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