| Black Bean Tartlets Recipe
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      | Ingredients:   | Ingredients:  1-1/4 cups all purpose flour1/4 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
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      | 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 450º 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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