Banana Black Bean Empanadas
Ready In: 45 mins
Yields: 18 empanadas
Ingredients
- 2 tablespoons vegetable oil
- 1 firm medium sized banana, diced
- 3⁄4 cup chopped onion
- 1 (15 ounce) can black beans, drained
- 1⁄4 cup chopped fresh cilantro
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1 (17 1/3ounce) package frozen puff pastry, thawed (2 sheets)
- 1 cup packed coarsely grated monterey jack cheese
- 1 egg, beaten for glaze
- salt, to season
Directions
- Heat oil in heavy medium skillet over high heat. Add banana and saute until golden, about 1.5 minutes. Using a slotted spoon, transfer banana to paper towels to drain. Add onion to skillet, saute for 3 minutes. Add beans, cilantro, cumin and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.
- Preheat oven to 425 degrees. Roll out each puff pastry sheet on floured surface to 14" square. Cut each into 9 squares. Place 1 heaping tablespoon of bean filling in center of squares. Sprinkle each mound of filling with cheese, then top with bananas, dividing equally.
- Brush edges of squares with egg glaze. Fold 1 corner over filling to opposite corner, forming a triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet that has been covered with a nonstick cooking spray. Brush tops with remaining egg glaze and bake until golden brown, about 12-15 minutes. Serve hot!
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