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Mexican Avocado Corn-Black-Bean-Pepita-Jalapeno Tartlets September 21, 2014

Make a Mexican fiesta out of these tarts!IMG_0047e

Quantity: 12

Size: Regular


Corn Tart Ingredients:

1/2 cup yellow cornmeal

1/4 cup tapioca flour

1/4 cup sweet rice flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

Scant 1/2 teaspoon sea salt

1/4 teaspoon baking soda

2/3 cup plain nondairy milk

2 tablespoons canola oil

1/4 cup canned black beans, drained

2 tablespoons pumpkin seeds, lightly toasted in a pan or oven

1-2 tablespoons chopped jalapenos or hot peppers of your choice, optional

Topping Ingredients:

1 ripe Haas avocado, slightly mashed with a fork

2 tablespoons chopped cilantro

1 tablespoon chopped fresh hot pepper of your choice, or use drained canned jalapenos

1 tablespoon lime

1/4 teaspoon sea salt

1/8 teaspoon garlic powder




To make the tarts, preheat the oven to 350 degrees F and oil a regular 12-muffin pan. Combine the flours, baking powder, xanthan gum, salt and baking soda in a bowl. Stir in the milk and oil. Fold in the black beans, pumpkin seeds and hot peppers. Bake 20 minutes.

To make the topping, combine all the ingredients in a bowl. Spoon onto the tarts and serve immediately.






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