High Desert Tamale Tart - California Ripe Olives

Ingredients

• 1 teaspoon canola oil
• 1 (6 oz.) Pasilla pepper, seeded and diced (1/2-inch), seeded and diced (1/2-inch)
• 6 ounces yellow sunburst squash, wedged
• 2 teaspoons garlic, minced
• 1 cup California Black Ripe Olives, halved
• 1 tablespoon lime juice
• 1/2 teaspoon Kosher salt
• 1 3/4 cups Masa harina
• 1/4 cup yellow cornmeal
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 3 tablespoons unsalted butter, chopped into 1/4-inch pieces
• 1 3/4 cups warm water
• 1/2 cup pureed black beans
• 1/3 51 cotija cheese, crumbled