Banana Black Bean Empanadas |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great little finger food appetizer. REALLY good with your favorite brand of sweet chili sauce for dipping. My sister made it for a new years party she had and everyone loved these. 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 1/3 ounce) package frozen puff pastry, thawed (2 sheets) |
1 cup packed coarsely grated monterey jack cheese |
1 egg, beaten for glaze |
salt, to season |
Directions:
1. 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.
2. 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.
3. 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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