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Black Bean Tartlets Recipe

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This recipe for Black Bean Tartlets, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 cups all purpose flour
1/4 cup yellow cornmeal
1/2 cup (2 ounces) shredded Monterey Jack cheese with peppers
1 teaspoon salt
1 teaspoon cumin
1/2 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
Black Bean Salsa
Garnishes: sour cream, fresh cilantro

Directions:
Directions:
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.

Divide dough in half; shape each half of dough into 16 one-inch balls. Press balls into lightly greased miniature muffin pans, pressing evenly into bottom and up sides.

Bake tartlet shells at 450 for 8 minutes or until lightly browned. Cool in pans 10 minutes; remove shells to wire racks, and cool completely.

Spoon one Tablespoon Black Bean Salsa into each tartlet shell; garnish, if desired. Serve at room temperature. Yield: 32 appetizers.

See Black Bean Salsa recipe under this section.

 

 

 

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