Ingredients

• For the tart crust:
• 1 1/4 cups all purpose flour
• 1 teaspoon each ground cumin, chili powder and paprika
• 1/2 teaspoon salt
• 4 ounces (or 1 stick) cold unsalted butter, cut into small cubes
• 3 tablespoons ice water
• Special equipment - raw rice or pie weights for baking crust; 9- or 10-inch tart pan with removable bottom
• For the tart filling:
• 3 cups canned black beans, rinsed and drained
• 2 tablespoons sour cream, plus extra for serving
• 10 ounces frozen corn, thawed
• 1 red bell pepper, chopped
• 1/2 cup fresh cilantro, chopped
• 1 1/2 cups coarsely grated Monterey Jack cheese
• 1 or 2 fresh jalapeno chilies, seeded and finely chopped
• 1/2 cup green onions, chopped

Serves 8