Black Bean Tartlets Recipe

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• 3/4 c yellow cornmeal
• 1 tsp ground cumin
• 1 1/4 c all-purpose flour
• 1/2 tsp garlic powder
•  Garnishes: sour cream, fresh cilantro
• 1 tsp chili powder
• 1 large egg, lightly beaten
• 1/2 c cold butter, cut into pieces
• 2 tbsps ice water
• 1/2 tsp ground red pepper
• 1 tsp salt
• 1/2 c (2 oz) shredded Monterey Jack cheese with peppers
•  Black Bean Salsa

• Step #1 Combine first 8 ingredients in a food processor/blender; pulse until mixed.
• Step #2 Add butter; pulse until mixture is crumbly.
• Step #3 Add egg & ice water; process just until the mixture forms a ball.
• Step #4 Divide dough in half; shape each half of dough into 16 (1") balls.
• Step #5 Press balls into lightly greased miniature (1 3/4") muffin pans, pressing evenly into bottom & up sides.
• Step #6 Bake tartlet shells at 450° for 8 mins or until lightly browned.
• Step #7 Cool in pans 10 mins; remove shells to wire racks, & cool completely.
• Step #8 Spoon 1 tbsp Black Bean Salsa into each tartlet shell; garnish, if desired.
• Step #9 Serve at about room temp.
• Enjoy the Black Bean Tartlets recipe

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Vegetarian / Vegetarian

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• easy
• beans
• bean
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• soup
• cheap
• quick
• mexican
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• vegetarian
• side
• cheese
• salad
• onion
• healthy
• chocolate
• green
• pepper
• spicy
• sweet