Yes, another bean recipe. Hey, they taste good and are good for you!
I made these to take to a ladies’ luncheon. Everyone loved them. They would be great for all those tailgate parties coming up!
This recipe comes from this cookbook…
I love the chili-cheese crust.
1 1/4 cups flour
3/4 cup yellow cornmeal
1/2 cup (2 ounces) shredded Monterey Jack cheese with peppers
1 teaspoon salt
1 teaspoon ground cumin
1/2 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
•Combine first 8 ingredients (that is down to the dotted line-your welcome!) in a food processor; pulse until blended
•Add egg and ice water; process just until the mixture forms a ball.
•Divide dough in half; shape each half of dough into 16 (1 inch) balls. Press balls into lightly greased mini muffin pan.
•Bake tartlet shells at 450˚ for 8 minutes or until lightly browned. Cool in pans 10 minutes; remove shells to wire racks to cool completely.
•Spoon 1 tablespoon of Black Bean Salsa into each shell; garnish, if desired.
Serve at room temperature.
Makes 32 appetizers
Black Bean Salsa
1 (15 ounce) can black beans, drained
2 canned chipotle chiles in adobo sauce, minced
3 green onions, chopped
1/2 cup finely chopped sweet yellow pepper
1 plum tomato, finely chopped
1 tablespoon chopped fresh cilantro-I left this out because I can’t stand the stuff! Sorry.
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
•Mix it all up
•Chill at least 1 hour
You might want to have a little bowl of sour cream to go with these. You could even put a dollop on top of each one and fancy it up with some green onion or, if you must, cilantro.
There will be plenty of salsa, so be generous. I had some that wouldn’t fit in all the cups. The leftovers got eaten with tortilla chips. That was yummy too!