Black Bean and Corn Tortilla Tart: A half quesadilla and half pizza meal that's easy to make but different from your standard Tex-Mex recipe. Layers of black beans mashed with spices and a fresh corn salsa with two kinds of cheese and baked until crispy.
Easy Eats

Black Bean & Corn Tortilla Tart Situation + A Giveaway!

This dish will give your tortillas an identity crisis. What am I supposed to be in life? What is my purpose?! 

Your purpose, flour tortilla, is to support this mashed bean mixture and light corn salsa. You will be half pizza and half quesadilla. You will be cut into wedges and eaten immediately off the baking sheet because who has time for plates?

This might look like a tossed together recipe, but the ratios and amounts are pretty meticulously measured. I know this because the recipe is from the new Best Mexican Recipes cookbook from the America’s Test Kitchen crew. They aren’t really known for being estimators.

So while I found the recipe to be flexible enough to adjust, if you were so inclined, it’s also perfect as listed. Dig in and check out the giveaway at the bottom of the post for your chance to win a copy of the book!

Black Bean and Corn Tortilla Tart: A half quesadilla and half pizza meal that's easy to make but different from your standard Tex-Mex recipe. Layers of black beans mashed with spices and a fresh corn salsa with two kinds of cheese and baked until crispy.

Black Bean Tortilla Tart

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

Black bean tortilla tart with a spiced mashed bean mixture and fresh corn salsa is the perfect mix of a quesadilla and a pizza. Hard to go wrong!

Ingredients

1/4 cup olive oil
2 1/2 cups fresh (or frozen) sweet corn
2 plum tomatoes, chopped
4 scallions, chopped
2 tablespoons minced cilantro
1/2 lime, juice only
1 white onion, chopped fine
1 jalapeno, seeded and minced
3 garlic cloves, minced
1 teaspoon ground cumin
1 (15 oz. can) black beans, rinsed
3/4 cup vegetable broth
4 medium flour tortillas
6 ounces cheddar cheese, grated
2-3 ounces queso fresco, crumbled
Salt and pepper
Cilantro, garnish
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Directions

1) Preheat oven to 400 degrees F. In a large skillet over medium-high heat, add a tablespoon of olive oil. Add corn and cook, stirring occasionally, until corn is blistered and browned in parts, 3-5 minutes. Transfer to large bowl and stir in tomatoes, scallions, 1 tablespoon cilantro, lime juice, and season with salt and pepper.

2) Wipe skillet clean and add another drizzle of olive oil. Add onions and cook until softened, 3-5 minutes. Then add jalapenos, garlic, and cumin and cook until fragrant, 30 seconds or so. Add rinsed black beans and broth and simmer until broth is mostly evaporated, about 5 minutes. Transfer to a medium bowl and mash until the mixture is mostly smooth, but some chunks are okay. Season with salt and pepper to taste.

3) Invert a baking sheet and line it with parchment paper. Brush a tortilla with olive oil. Smear a 1/4 of the bean mixture on the tortilla (leave some space around the edge). Top with 1/4 of the corn mixture, 1/4 of cheddar cheese, and 1/4 of queso fresco. Top with second tortilla, brushed with oil. Repeat layers. Make a second tart the same way.

4) Bake tortilla tarts for 20-22 minutes until they are bubbly in the center and crispy around the edges.

Cut tart into wedges and sprinkle with cilantro as a garnish. Serve immediately.

Black Bean Tortilla Tart

The Corn Salsa

These tarts have a nicely spiced black bean mixture that we’ll get to in a minute, but what makes it the dish really pop, in my opinion, is this corn salsa. Blister the corn in a large skillet over medium-high heat with a drizzle of oil until it’s browned in spots.

Then toss the corn with some tomatoes, cilantro, lime juice, and scallions.

Black Bean Tortilla Tart corn salsa.

Corn situation.

The Black Bean Mash

To make the mash, which is the heartiest part of this dish, add a fresh drizzle of oil to your skillet long with the onion. Cook that until the onion is soft, then add the jalapenos, garlic, and cumin and cook until fragrant, just 30 seconds or so or the garlic might burn.

Then add the rinsed black beans and broth. Simmer this for 5-7 minutes to soften everything.

Black bean tortilla tart mash.

Black Bean mashers.

When most of the liquid is evaporated add this to a bowl and mash it up!

Black bean tortilla tart mashed.

Okay now mash.

Making the Tarts

The best way to bake these tarts is to invert a baking sheet and line it with parchment paper. The brush a medium tortilla with olive oil. Pile on 1/4 of the bean mash, and 1/4 of the corn salsa (the recipe makes two of these tarts).

Layering tortilla tart.

Starting the layers.

Then add 1/4 of each of your two cheeses. Easy enough!

Cheese for tortilla tart.

Two cheese.

Top all of that with a second brushed tortilla and repeat the layers. Get it? It’s like a quesadilla but with a top layer!

Black bean tortilla tart cheese.

Cheesiness.

Pop this whole sucker in a 400 degree F. oven for 20-22 minutes until the edges are nicely crispy and the center is bubbly and melted.

This was my finished black bean tortilla tart situation!

Baked tortilla tart.

Baked!

Chop it up and garnish with fresh cilantro. Transfer it to a plate if you can wait…

Sliced black bean tortilla tart.

This serves one.

This is a very awesome, hearty vegetarian Tex-Mex dish. Definitely give it a shot if you’re a Tex-Mex fan!

Black Bean and Corn Tortilla Tart: A half quesadilla and half pizza meal that's easy to make but different from your standard Tex-Mex recipe. Layers of black beans mashed with spices and a fresh corn salsa with two kinds of cheese and baked until crispy.

The Giveaway!

I have two copies of The Best Mexican Recipes to give away to you all!

Leave a comment with your favorite Tex-Mex dish and I’ll pick two random winners a week from today (03/20)!

Winners!

The two winners are Harmony and Terry! Congrats!

100 comments on “Black Bean & Corn Tortilla Tart Situation + A Giveaway!

  1. Good morning. Looks like I have a new recipe to try for Taco Tuesday (anything Mexican food, really). My favorite Tex-Mex dish is enchiladas using your chili gravy! I have made the pepper enchiladas, chicken or beef enchiladas, and even plain cheese enchiladas (not plain at all!). The sauce is what gets me <3

  2. Flautas are my favorite for sure! But this looks really good, too! Do you think corn tortillas would work here? Would they get crispy at all?

    1. Sure! I think corn tortillas would work fine. I might crisp them up a bit by brushing and baking them for 5-8 minutes before layering and stacking them to make sure they get crunchy. :)

  3. Thanks for tonight’s dinner. And I’ll add some mango salsa on the side. Not sure that’s Tex-Mex, but close enough for me!

  4. Love me some quesadillas! Can’t go wrong with cheese and tortillas, modified with whatever else you’ve got in the fridge. Yum! Also, taquitos, since they’re kinda like a quesadilla, but all rolled up in a more portable fashion….
    Thanks for the giveaway – America’s Test Kitchen is always a great resource!

  5. Ohhh most definitely chilles rellenos! Had the best one at a little place outside Zion NP in Utah many years ago, and need to recreate it. CHEERS.

  6. YUM. I love pretty much any tex-mex, but my go-to is a crispy chicken tacos. Although I had a beef brisket taco at On the Border that I’m dying to recreate at home…

  7. Whoops–looks like I didn’t follow instructions for the giveaway!

    For comfort food, few things beat my mom’s homemade chicken enchiladas.

  8. I love chile, especially NM and habanero peppers. many great ideas – brisket taquitos, carnitas tacos, black bean tostados, and more. I grew up eating Mexican food in Los Angeles in the 60’s, and was introduced to Mexican influences in Arizona and New Mexico and lately in Texas. Wow, Have tortilla, will travel.

    Tex-Mex? Large Poblano peppers made into chile rellenos! No question. I really like that recipe you did, from the book, and will be trying that tonight! Woo Hoo.

  9. My favorite Mexican meal (Really: who can pick just one dish?) would have to start with thin and crisp tortilla chips and fresh guacamole, followed by carnitas tacos with arroz con crema, black beans, ‘street style’ sweet corn (Elotes – with the cotija and mayo) and sautéed fresh veggies. For dessert there would be tres leches cake and strong black coffee. This would be followed by a proper siesta and dancing until the early morning.

  10. Pretty much any kind of enchilada! although a good chile relleno would give it a run for it’s money. Wish I could make those.

  11. This looks fantastic and simple to make. Would love to see what else the “Best Mexican Recipes” book has to offer!

    My favorite Tex Mex recipe to make at home, because it so easy, is a breakfast quesidilla. I take egg, chopped peppers, some spicy cheese and spinach, scramble it up, stuff it in a tortilla, fold in half and brown both sides in a skillet.

  12. My husband and I pretty much eat entirely Mexican food. If we happen to make pasta or something, we really start to miss tacos for the night or two that we’re not eating them — enough that the next time we have them we can’t stop exclaiming how good they are and extolling the virtues of the simple bean taco!! This corn and black bean pizza pie situation will fit right into our routine — thanks! :)

  13. I love anything Tex-Mex and right now I plan to go dig through my pantry because I think I have everything to make this recipe tonight. Thanks Nick.

  14. This is an awesome recipe. For sure, it complies with the 3 must be for a recipe: E-H-T. It is easy, healthy, and tasty. Also, many possibilities can round out the recipe changing 1 or 2 ingredients. So our creativity won’t diminish the final product. Thanks!

  15. I have to be careful with dairy, but this recipe could probably be adapt to fit my needs. Lately, I’ve been falling for anything with barbacoa and fresh salsa/guacamole or chipotle chicken (tacos, burritos, salads, you get the idea). I can make the meat in a crockpot while at work, shred when I get home and throw everything together in a few minutes. Would love to mix this up some with a cookbook!

  16. To make? Enchilada casserole – enchilada ingredients + chopped up tortillas. The busy mom approach! To eat in a restaurant? Chips and salsa!

  17. My favorite Tex-Mex is tortilla soup with sour cream and cilantro. But I love quesadillas and pizza. I’ve got to try this tart. Thanks for posting!

  18. I’ve lived in Texas and San Francisco and am real snobby about my mexican food. My favorite is actually just really good rice with black beans. When it’s good, it’s amazing. Also, horchata is bomb.

  19. This just LOOKS like Spring-Summer to me!!!! I can’t wait to get the ingred and surprise DH with this one!

  20. My Mom makes the best black bean taco with lime cabbage slaw and feta. They always tasted better when Mom makes them!

  21. This looks so good! We recently moved to a city without a whole lot of options for Mexican food (where are all the tacos?) so this is definitely going to be on the menu, STAT. As for my favorite Tex-Mex dish, I’m going to say the homemade tamales (pork, chicken, and cheese) that one of my old coworkers brought in for a party. The masa layer was so creamy and rich, and the filling was spicy!

  22. The best Mexican dish for me is making a “all-in” burrito which is using all the leftovers you have in the refrigerator (beef, chicken, pork) thrown into a skillet with some onion, garlic, chopped tomatoes and some diced jalapeno. Shred some lettuce (if you got it), roll that sucker up and enjoy. It works every time…

  23. That is kind of like asking me to pick a favorite child. I love fish tacos. And anything with cheese. I also like a lot of the bastardized “Mexican” casserole recipes (I make a mean Mexican lasagna).

  24. This recipe may be a new favorite! Until I can get the ingredients to try it, I guess my fav is carnitas.

  25. That’s like asking someone to pick their favorite child! But if I have to pick just one it would be enchilada suizas.

  26. Definately chili rellenos. Oh no, wait…fajitas. Oh no, wait…chili. Oh no, wait….

  27. I use chile relleno as a test for new restaurants. If they can produce a good one, I figure they can handle pretty much anything else.
    I’m also quite partial to fajitas, even when they’re not made from fajita (flap beef).

  28. Nothing beats good cheese enchilada. It’s the acid test for any Mexican restaurant.

  29. My favorite to order out is Flautas, but my fave restaurant I usually get Mole Poblano. If I’m cooking at home, quessadilla’s are always quick easy and yummy!

  30. My favorite is a recipe that I made from a casserole into enchiladas – Southwestern King Ranch Casserole! So good.

  31. I dunno if this counts as tex-mex but roasted sweet potatoes and spicy refried black beans tacos. With piso de gallo and guacamole on top.

  32. Not on the tex-mex subject, but my son and daughter-in-law are expecting their first child in July. I am looking forward to seeing some posts about baby food recipes in the future.

  33. Guacamole, or anything with avocado. Today’s recipe, however, would be right up there, too. Looks great.

  34. I love the black bean chili my husband prepares. He uses salsa verde and pan roasts the corn kernals.

  35. Hey Nick;
    Your Recipe looks so Yummy!!! I am going to try this one soon, as the first corn of the season is out and is it sweet and would work so well with this!!
    I Love Chiles Relleno’s and also, Mole Chicken.
    Thank-You so much for a chance. This is such a Wonderful Giveaway!!! :-)

  36. This looks so good! When I eat out I love to get something I wouldn’t make at home, so a chimichanga is a restaurant favorite! I bet the cookbook is awesome and would be thrilled to win!

  37. Any kind of tacos ! Seems like if I put it into a taco, it will be eaten. An easy dinner when I don’t know what to make.

  38. Any kind of enchiladas….especially with boiled chicken, which gets just the right texture for the filling. I’ve been inspired by you to make my own enchilada sauce, and now the boyfriend begs for enchiladas all the time!

  39. Probable my favorite is Carne Guisda made from grilled fajita’s. With a spicy Pico on the side.

  40. This looks great, will definitely have to make it.. Hard to pick just one dish, we love to make fish tacos, stuffed poblanos, chicken fajitas and many more. Recently make vegetable enchiladas with poblanos and beans from ATK Healthy Slow Cooker Revolution, it was quite good. I really like the ATK cookbooks. Thanks for the giveaway.

  41. One of our local Mexican restaurants has a dish called “plato de birria”, which is shredded pork with a spicy sauce. It’s fantastic!

    When I’m not feeling that level of spice, I go for the fajitas instead.

  42. Where to start……..I love it all – thankfully my family does too! Enchiladas in verde sauce, quesadillas, fish tacos, guac……. It’s all so good!

  43. My favorite tex mex is Huevos Rancheros! Perfect marriage of breakfast and dinner, in my opinion!

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