| | FOR CRUST |
| 1 1/4 | c | Flour |
| 1 | ts | Ground cumin |
| 1 | ts | Chili powder |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| 1 | | Stick chilled unsalted butter; cut into bits |
| 2 | tb | Ice water |
| | Raw rice for weighting shell |
| | FOR FILLING |
| 1/2 | lb | Dried black beans; picked over, or 3 cups canned black beans, rinsed and drained |
| 1 | | Bay leaf |
| 1 | md | Red onion; chopped |
| 2 | tb | Sour cream |
| 1 | tb | Vegetable oil |
| 1 | pk | (10 oz) frozen corn; thawed |
| 1 | | Red bell pepper; chopped (about 1 cup) |
| 1/2 | c | Fresh coriander sprigs; washed well, spun dry, and chopped |
| 1 1/2 | c | Coarsely grated monterey jack; (about 6 ounces) |
| 2 | | Fresh jalapeno chilies; seeded and chopped fine (wear rubber gloves) |
| 1/2 | c | Chopped scallions; (about 2) |
| | ACCOMPANIMENT |
| | Lime sour cream; recipe follows |
