Black Bean Tartlets

• 1 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 cup (2 ounces) shredded Monterey Jack cheese with peppers
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground red pepper
• 1/2 cup cold butter, cut into pieces
• 1 large egg, lightly beaten
• 2 tablespoons ice water
• Garnishes: sour cream, fresh cilantro

1. Combine first 8 ingredients in a food processor; pulse until blended. Add butter; pulse until mixture is crumbly. Add egg and ice water; process just until the mixture forms a ball.
2. Divide dough in half; shape each half of dough into 16 (1") balls. Press balls into lightly greased miniature (1 3/4") muffin pans, pressing evenly into bottom and up sides.
3. Bake tartlet shells at 450u0b0 for 8 minutes or until lightly browned. Cool in pans 10 minutes; remove shells to wire racks, and cool completely.
4. Spoon 1 tablespoon Black Bean Salsa into each tartlet shell; garnish, if desired. Serve at room temperature.

flour, yellow cornmeal, shredded monterey jack cheese with peppers, salt, ground cumin, chili powder, garlic, ground red pepper, cold butter, egg, water, sour cream

Taken from www.myrecipes.com/recipe/black-bean-tartlets (may not work)