Tartlet cups: Nonstick cooking spray 1 1/4 cup flour 3/4 cup cornmeal 1/2 cup light Mexican blend cheese 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon red pepper 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 cup light margarine 1/4 cup egg substitute 2 tablespoons waterFilling: 1 can (15-ounces) black beans, rinsed and drained 1 chipotle chili, seeded and minced 2 tablespoons green onion, chopped 1/2 cup yellow bell pepper, finely chopped 1 Roma tomato, seeded and finely chopped 1 tablespoon chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt (optional)
1. Preheat oven to 450 degrees. Spray mini-muffin pans with nonstick cooking spray. 2. In the bowl of a food processor pulse flour, cornmeal, cheese, salt, garlic powder, red pepper, cumin and chili powder until well blended. Add margarine, egg substitute and water and pulse until dough forms 3. Roll dough into 1-inch balls and press in bottom and up sides of mini-muffin pans. Bake 6 minutes and cool completely. 4. In a medium bowl combine all ingredients for filling. Cover and chill at least 1 hour. Spoon filling into tartlet cups. Top with fat-free sour cream if desired.