A Mexican food recipe can be just the answer you have been looking for when it comes to planning your next party's menu.
There are so many choices to choose from when considering Mexican cuisine that you just may want to include a variety of the country's authentic foods for your guests to enjoy.
Vegetarians can also enjoy a tasty Mexican food recipe, as vegetables are one of the primary ingredients in this type of ethnic cuisine.
Choose from all types of beans, corn, onions, peppers, tomatoes, and of course, cheese.
Colorful Bean and Corn Tart Recipe What You Need For the Crust:
Using a food processor, mix the flour, paprika, cumin, chili powder, and salt together on the pulse setting until well combined.
Add the half cup of butter and pulse again in the food processor.
Add in the 2 tablespoons of ice water and pulse until a doughy mixture begins to form.
Push the dough down into a tart pan including the edges or sides.
Chill the dough in the pan in the refrigerator for 20 minutes or until firm.
Line the bottom of the crust with aluminum foil and fill with half of the raw beans.
Bake for 7 to 10 minutes or until the edges of the crust have set.
Take the tart pan out of the oven and remove the foil and beans and set aside.
Bake the crust again for 10 minutes or until it begins to brown.
Allow to cool.
Using the food processor again, add the other half of the beans and the sour cream and puree until the mixture is smooth.
In a skillet or frying pan, heat the olive oil over medium heat and saute the frozen corn for about 2 minutes.
Add salt and pepper to taste.
Allow the corn to cool.
In a large mixing bowl, add the cooled corn, the whole beans that were previously baked, the red pepper, black olives, cilantro, cheese, green chilies, and green onion and stir well.
Spread pureed sour cream and bean mixture over the bottom of the crust in the tart pan and cover with the corn bean mixture.
Bake at 350 degrees for 15 to 20 minutes or until all of the cheese has melted.
Season with salt and pepper as needed.
Allow the vegetable tart to cool for 10 to 15 minutes before cutting into 6 pieces and serving either warm or at room temperature.
Serves 6
There are so many choices to choose from when considering Mexican cuisine that you just may want to include a variety of the country's authentic foods for your guests to enjoy.
Vegetarians can also enjoy a tasty Mexican food recipe, as vegetables are one of the primary ingredients in this type of ethnic cuisine.
Choose from all types of beans, corn, onions, peppers, tomatoes, and of course, cheese.
Colorful Bean and Corn Tart Recipe What You Need For the Crust:
- 1-1/4 cups all purpose white flour
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 2 tablespoons ice water
- 4 cups black beans, rinsed and drained
- 3 tablespoons sour cream
- 1 tablespoon olive oil
- 10-12 ounce package of frozen corn
- 1 medium sized red pepper, chopped
- 1 cup black olives, chopped
- 1/2 cup fresh cilantro, chopped
- 2 cups Monterey Jack cheese, grated
- 2 green chilies
- 1 cup green onion, chopped
Using a food processor, mix the flour, paprika, cumin, chili powder, and salt together on the pulse setting until well combined.
Add the half cup of butter and pulse again in the food processor.
Add in the 2 tablespoons of ice water and pulse until a doughy mixture begins to form.
Push the dough down into a tart pan including the edges or sides.
Chill the dough in the pan in the refrigerator for 20 minutes or until firm.
Line the bottom of the crust with aluminum foil and fill with half of the raw beans.
Bake for 7 to 10 minutes or until the edges of the crust have set.
Take the tart pan out of the oven and remove the foil and beans and set aside.
Bake the crust again for 10 minutes or until it begins to brown.
Allow to cool.
Using the food processor again, add the other half of the beans and the sour cream and puree until the mixture is smooth.
In a skillet or frying pan, heat the olive oil over medium heat and saute the frozen corn for about 2 minutes.
Add salt and pepper to taste.
Allow the corn to cool.
In a large mixing bowl, add the cooled corn, the whole beans that were previously baked, the red pepper, black olives, cilantro, cheese, green chilies, and green onion and stir well.
Spread pureed sour cream and bean mixture over the bottom of the crust in the tart pan and cover with the corn bean mixture.
Bake at 350 degrees for 15 to 20 minutes or until all of the cheese has melted.
Season with salt and pepper as needed.
Allow the vegetable tart to cool for 10 to 15 minutes before cutting into 6 pieces and serving either warm or at room temperature.
Serves 6
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