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Black Bean Empanadas

Serves: 4
Total Calories: 348

Ingredients

1/2 red bell pepper diced
3 green onions thinly sliced
1 tablespoon butter or margarine
2 (15-ounce) cans black beans drained
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup grated Cheddar cheese
2 cloves garlic diced
1/4 cup diced cilantro
2 (9 inch) refrigerated pie crust
1 large egg mixed with 1 tablespoon water

Directions:

Turn toaster oven to bake at 375 degrees.

Saute bell pepper and onions in butter for 1–2 minutes, or until softened. Turn off heat and stir in black beans, spices, salt, cheese, garlic, and cilantro.

Cut each piecrust in half. Evenly divide bean mixture and place a portion on one side of each piecrust half. Brush a little egg wash around edges of piecrusts. Fold uncovered crust over top and crimp edges together with a fork. Brush tops of empanadas with egg wash. Place empanadas in a single layer on an 8 x 11-inch baking sheet prepared with nonstick cooking spray and bake for 15–18 minutes, or until golden brown. Bake remaining empanadas in same way. Makes 4 servings.

Nutritional Facts:

Serves: 4
Total Calories: 348
Calories from Fat: 97

This Black Bean Empanadas recipe is from the 101 Things To Do With a Toaster Oven Cookbook. Download this Cookbook today.


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