Black Bean Tart

• 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
• 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

1. 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.
2. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 350u0b0 for 10 minutes. Remove foil; bake 8-10 minutes longer or until golden brown. Cool on a wire rack.
3. 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 350u0b0 for 20-25 minutes or until cheese is melted. Serve with sour cream if desired.

flour, ground cumin, chili powder, paprika, salt, cold butter, cold water, black beans, sour cream, salt, frozen corn, canola oil, sweet red pepper, green onions, fresh cilantro, jalapeno peppers, pepper, shredded monterey jack cheese, sour cream

Taken from www.tasteofhome.com/recipes/black-bean-tart/ (may not work)