• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 12
    OK

    Banana and Black Bean Empanadas

    Get a banana with some green in the skin so that it doesn't fall completely apart when it's sauteed.


    Ingredients
    2
    tablespoons
    vegetable oil
    1
    firm-ripe banana (diced)
    3/4
    cup
    chopped onion
    15
    ounces
    black beans (drained)
    1/4
    cup
    Chopped Cilantro
    3/4
    teaspoon
    ground cumin or mustard seed
    1/4
    teaspoon
    cayenne pepper
    salt
    17.3
    ounces
    frozen puff pastry- (thawed)
    1
    cup
    packed coarsely grated monterey jack cheese
    1
    egg (lightly beaten)
    Directions
    In heavy medium skillet, heat oil over high heat. Add banana and saute until golden, about 1 1/2 minutes. Transfer banana to paper towels to drain.
    Add onion to skillet and saute 3 minutes. Add beans, cilantro, cumin, and cayenne and cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste. Season to taste with salt and cool.
    Preheat the oven to 425°F.
    Roll out puff pastry sheets onto floured surface -14-inch square. Cut into 9 squares. Place 1 tbsp bean filling in center of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, top with bananas equally. Brush edges of squares with beaten egg. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet and brush with more beaten egg. Bake until golden brown, about 15 minutes. Serve hot.

    The base number of servings for this recipe is 12
    OK

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