| 1 | | 10-inch puff pastry tart shell; blind-baked |
| 2 | c | Goat cheese |
| 1 | tb | Minced garlic |
| 2 | ts | Cumin |
| 2 | ts | Chili powder |
| | Salt and pepper |
| 2 | | Avocados; diced |
| 2 | | Lemons ; Juice of |
| 1 | ts | Minced garlic |
| 1 | | Jalapeno; minced |
| 1 | | Italian Roma tomato; seeded and diced small |
| | Salt and pepper |
| | GARNISH |
| 1 | c | Warm black bean puree; recipe follows |
| 2 | | Roasted red peppers; peeled, seeded and cut into a julienne |
| 2 | | Roasted yellow peppers; peeled, seeded and cut into a julienne |
| 2 | | Roasted poblano peppers; peeled, seeded and cut into a julienne |
| 1/2 | c | Roughly chopped black olives |
| | Fresh cilantro sprigs |
| | Essence |
| | Black Bean Puree: Cook according to package instructions or use canned drained beans. |
