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.

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!