Banana-Black Bean Empanadas Recipe - Cooking Index
Banana-Black Bean Empanadas Recipe - Cooking Index
Diane writes; "I'm a part-time restaurant manager and food writer, and occasionally I teach cooking classes. One piece of advice I always share with my students is to keep the ingredients list short — you don't need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors."
Courses: Main Course| 2 tablespoons | 30ml | Vegetable oil |
| 1 | Firm medium-size banana - diced | |
| 3/4 cup | 46g / 1.6oz | Chopped onion |
| 1 | Black beans - (15 oz) - drained | |
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
| 3/4 teaspoon | 3.8ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 2 | Sheets frozen puff pastry - (17.3-oz pkg) - thawed | |
| 1 cup | 146g / 5.1oz | Coarsely-grated Monterey Jack cheese - - (packed) |
| 1 | Egg - (for glaze) - beaten to blend |
Heat oil in heavy medium skillet over high heat. Add banana and saute until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; saute 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 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.
This recipe yields 12 empanadas.
Source:
Bon Appetit, November 2004
Average rating:
2 (1 votes)
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