Banana Black Bean Empañadas Recipes

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BANANA-BLACK BEAN EMPAñADAS



Banana-Black Bean Empañadas image

These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.

Provided by Diane Brown Savahge

Categories     Bean     Appetizer     Bake     Banana     Bon Appétit     Los Angeles     California     Sugar Conscious     Kidney Friendly

Yield Makes 12

Number Of Ingredients 10

2 tablespoons vegetable oil
1 firm medium-size 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 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 cup (packed) coarsely grated Monterey Jack cheese
1 egg, beaten to blend (for glaze)

Steps:

  • Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 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°F. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in center of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.

TURKEY AND BLACK BEAN EMPANADAS



Turkey and Black Bean Empanadas image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 9

Reserved roasted turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained
1/2 cup shredded pepper Jack or Monterey Jack cheese
1/2 cup shredded Cheddar
1/2 cup prepared salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
2 (9-inch) refrigerated pie crusts
1 egg, beaten with water, if desired, for egg wash

Steps:

  • Preheat oven to 425 degrees F.
  • In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
  • Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

SMOKY BLACK BEAN AND CORN EMPANADAS



Smoky Black Bean and Corn Empanadas image

These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
1 can (15 oz) Progresso™ Black Beans, drained, rinsed
1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

  • Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
  • On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
  • Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
  • Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.

Nutrition Facts : Calories 770, Carbohydrate 93 g, Cholesterol 45 mg, Fat 6 1/2, Fiber 11 g, Protein 21 g, SaturatedFat 15 g, ServingSize 2 Empanadas, Sodium 1030 mg, Sugar 4 g, TransFat 0 g

BANANA BLACK BEAN EMPANADAS



Banana Black Bean Empanadas image

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. She found this recipe off of another recipe website, but I wanted to put it on here because I use recipezaar...not the competing website for recipes!

Provided by JillQH

Categories     Black Beans

Time 45m

Yield 18 empanadas

Number Of Ingredients 11

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

Steps:

  • 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!

Nutrition Facts : Calories 222.6, Fat 14.2, SaturatedFat 4.1, Cholesterol 17.3, Sodium 106.1, Carbohydrate 18.6, Fiber 2.2, Sugar 1.4, Protein 5.5

BLACK BEAN EMPANADAS



Black Bean Empanadas image

Make and share this Black Bean Empanadas recipe from Food.com.

Provided by JillAZ

Categories     Mexican

Time 1h30m

Yield 24 empanadas, 8 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1/4 cup finely diced onion
3/4 teaspoon minced garlic
1/4 teaspoon cumin
1/4 teaspoon dried Mexican oregano, crumbled
1 1/2 cups cooked black beans
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons water
1/4 cup crumbled queso blanco or 1/4 cup cheddar cheese
3/4 cup flour
1/2 cup masa harina
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon canola oil
2 large eggs
2 tablespoons water
egg wash
3 cups oil (for frying)
kosher salt, as needed for garnish

Steps:

  • To make filling:.
  • Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
  • Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
  • Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
  • Transfer to a bowl and mix in the cheese.
  • The filling can be prepared ahead and stored in the fridge for up to 2 days.
  • To make dough:.
  • Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
  • In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
  • Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
  • To assemble:.
  • Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
  • In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
  • Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
  • You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
  • Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
  • Serve with sour cream, salsa or guacamole.

Nutrition Facts : Calories 886.2, Fat 87, SaturatedFat 11.4, Cholesterol 52.9, Sodium 595.8, Carbohydrate 23, Fiber 3.2, Sugar 0.3, Protein 6.4

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