Preheat oven to 375°F (190°C).

Prepare black bean puree by cooking beans according to package instructions or using canned beans.

Puree black beans in a blender until smooth.

In a mixing bowl, combine goat cheese, 1 tablespoon minced garlic, cumin, and chili powder.

Season goat cheese mixture with salt and pepper to taste.

Spread the goat cheese mixture evenly over the blind-baked puff pastry tart shell.

In a separate mixing bowl, partly mash the diced avocado with lemon juice, 1 teaspoon minced garlic, minced jalapeno, and diced Italian Roma tomato.

Season the avocado mixture with salt and pepper to taste.

Spread the avocado mixture over the goat cheese layer in the tart shell.

Prepare roasted peppers: roast red, yellow, and poblano peppers until the skin is blackened. Place in a bag to steam, then peel, seed, and julienne.

Arrange the julienned roasted peppers on top of the avocado layer.

Spoon a small pool of warm black bean puree in the center of a serving plate.

Place a wedge of the Southwestern pie in the center of the black bean puree.

Garnish with roughly chopped black olives and fresh cilantro sprigs.

For the essence: Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, and dried thyme in an airtight jar or container. Shake well to mix.