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.

Recipe from The Best Mexican Recipes Cookbook.