Black Bean Tart — When Mom’s Chili Night Inspires a New Spin

Halloween approaches. Caleb is going as a chef. A CHEF. Not a dinosaur, not a firefighter — a CHEF. With a white coat (an oversized adult apron belted at the waist), a chef's hat (paper, homemade, slightly lopsided), and a wooden spoon (real, from the kitchen, his favorite prop). My son is dressing as me for Halloween. I am simultaneously honored and slightly concerned about the level of culinary influence in this household. Hazel is going as a pumpkin because she's nine months old and pumpkins require no cooperation from the wearer, which is the only costume requirement for a baby who doesn't understand costumes. The second book research has begun. For 'All the Donnas,' I need to interview women — real women, diverse women, women who cook against every kind of odds. Military wives, yes. But also: immigrant mothers, women in food deserts, single mothers cooking on $30/week, women who learned to cook after leaving abusive homes where they weren't allowed in the kitchen. The scope is enormous. Sarah says, 'Think big. This is your moment.' I'm thinking big. I'm also thinking: I need to cook dinner. Thinking big and making meatloaf are not mutually exclusive. They're simultaneous. They're always simultaneous. Soo-Jin helped me brainstorm interview subjects. She knows people — Korean mothers in Koreatown, Filipino wives at Pendleton, Japanese mothers at the base school. The military community is the most diverse community in America and every woman in it has a food story. 'Start with Mama,' Soo-Jin said, meaning her mother. 'She'll talk your ear off about Korean food. She's been waiting for someone to ASK.' Soo-Jin's mother. The woman who makes the gochugaru. The woman who said 'welcome to the family' through red pepper flakes. Yes. She's first. Made Mom's chili tonight. The cocoa powder version. Caleb ate a full bowl in his chef costume because he insisted on wearing it to dinner. The boy commits to a bit. Halloween. A chef costume. A pumpkin baby. A book about every Donna in the world. The research begins. The kitchen continues. The chef hat is slightly lopsided. Perfect.

The night Caleb wore his chef hat to the dinner table and polished off a full bowl of Mom’s cocoa-powder chili, I started thinking about all the ways black beans show up for us — sturdy, unfussy, deeply satisfying. This Black Bean Tart is my riff on that same spirit: all the bold, earthy warmth of chili night pressed into something you can slice and share, which feels exactly right for a household where big book ambitions and Tuesday dinner happen at the same time, simultaneously, always simultaneously.

Black Bean Tart

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 8

Ingredients

• 1 refrigerated pie crust (or homemade single-crust pastry), fitted into a 9-inch tart pan
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup shredded Mexican-blend or sharp cheddar cheese, divided
• 1/2 cup sour cream
• 2 large eggs, lightly beaten
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Optional toppings: salsa, sliced avocado, fresh cilantro, hot sauce

Instructions

1. Preheat and prep. Preheat your oven to 375°F. Lightly press the pie crust into a 9-inch tart pan with a removable bottom, trimming any excess dough along the edges. Prick the bottom several times with a fork and set aside.
2. Blind bake the crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake an additional 5 minutes until the crust is just barely golden. Remove and set aside.
3. Sauté the aromatics. While the crust bakes, heat olive oil in a skillet over medium heat. Add the onion and red bell pepper and cook 4–5 minutes until softened. Add the garlic and cook 1 minute more. Remove from heat and let cool slightly.
4. Build the filling. In a large bowl, combine the drained black beans, sautéed vegetables, 3/4 cup of the shredded cheese, sour cream, beaten eggs, cumin, chili powder, smoked paprika, salt, and pepper. Stir until evenly combined.
5. Fill and top. Pour the black bean filling into the par-baked tart shell, spreading it evenly with a spatula. Sprinkle the remaining 1/4 cup of cheese over the top.
6. Bake. Bake at 375°F for 28–32 minutes, until the filling is set in the center and the top is lightly golden. A toothpick inserted in the center should come out clean.
7. Rest and serve. Allow the tart to cool in the pan for 10 minutes before slicing. Serve warm with your choice of toppings — salsa, avocado, fresh cilantro, or a dash of hot sauce all work beautifully.

Nutrition (per serving)

Calories: 285 | Protein: 13g | Fat: 12g | Carbs: 31g | Fiber: 8g | Sodium: 430mg