Recipe by Golden Sunflower
A friend of a friend - first taste did it! She made two and hid one for herself.
Top Review by Aunt Cookie
Really good! We topped each slice of this tart with sour cream and chopped fresh tomato. It's very tasty and filling. Like another poster, I used olive oil instead of butter for the crust. The only problem I had with the recipe is that the instructions say to add corn, but there is no corn listed in the ingredient list. I realised too late that I needed corn and didn't have any on-hand, so that was missing from my tart. It was very good without it, though!
- 2 cups frozen hash brown potatoes, thawed
- 3 tablespoons butter, melted
- 1⁄2 teaspoon salt and pepper
- 1 tablespoon vegetable oil
- 1 red bell pepper, finely chopped (about 1 cup)
- 1⁄2 cup red onion, finely chopped
- 1 (15 ounce) can black beans, drained
- 1 (10 ounce) package frozen corn, thawed
- 2 jalapeno chiles, seeded and finely chopped
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1 1⁄2 cups monterey jack cheese, shredded
- 1 teaspoon fresh cilantro, chopped
- 1 cup sour cream
- 2 teaspoons fresh lime juice
- 1⁄4 teaspoon salt and pepper
- fresh cilantro, chopped for garnish
Directions See How It's Made
- Preheat oven to 350 degrees. Press the potatoes between paper towels to remove any excess moisture. Mix the potatoes, butter, salt and pepper in a bowl. Pat the potato mixture over the bottom and up the side of a greased 9 inch pie plate and bake for 20-25 minutes or until light brown. Maintain the oven temperature.
- Heat the oil in a skillet and add the bell pepper and onion. Saute until tender and remove from the heat. Stir in the beans, corn, jalapeno chiles, cumin and chili powder. Fold in the cheese and cilantro. Spoon the bean mixture into the potato crust and bake for 20 minutes. Cool in the pie plate on a wire rack for 10 minutes.
- Mix the sour cream, lime juice, salt and pepper in bowl. Top the tart with the topping and garnish with the cilantro.
- Enjoy with your favorite chips/crackers!