Yield: 20 Pieces
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked pinto beans; rinsed and drained if canned) |
| ½ cup | Onion; chopped |
| 1 clove | Garlic; minced |
| 1 tablespoon | Drained, chopped green chilies(canned) to 2 chili powder |
| ¼ teaspoon | Ground cumin |
| 1 tablespoon | Cider vinegar |
| ¾ cup | Cheddar or Monterey Jack |
| \N \N | Cheese; grated (opt) |
| ½ pounds | Lean ground beef |
| 1 cup | Onion; chopped |
| 2 cloves | Garlic; minced |
| 1 tablespoon | Drained, chopped green chilies (canned) to 2 chili powder |
| ¼ teaspoon | Ground cumin |
| \N \N | Salt |
| \N \N | Salsa |
| 2 packs | Frozen empanada dough (13oz) 20 5-inch disks |
BEAN FILLING
BEEF FILLING
TO COMPLETE DISH
Make the Bean Filling: Coarsely mash the beans. Stir in the onion, garlic, chilies, chili powder, cumin and vinegar.
Make the Beef Filling: Saute the beef, onion, and garlic and a skillet over medium heat, breaking up the meat into small bits. Cook until the beef is browned and the vegetables are soft, about 5 minutes. Drain off fat in a colander. Wipe out skillet with paper towels, and return the meat mixture to it, off the heat. Stir in the chilis, chili powder, cumin and salt to taste.
Finish the dish: Preheat the oven to 400 degrees. Place a disk of daugh on a work surface. Spoon 2 scant tablespoons of bean filling onto one half leaving a ½-inch border around the edge. Top with 1 tablespoon grated cheese if you like. Brush the edges of the dough with water. Fold the dough over the filling, forming a half circle.
With the tines of a fork, press the edges together firmly, and poke a few holes, in the top to let the steam escape. REpeat until you have used all the filling. Use the same procedure with the meat filling topping with 1 tablespoon salsa if you wish. Place the empanadas on a baking sheet, and coast them lightly with vegetable oil spray. Bake for 15 to 20 minutes, until golden brown. Serve hot or at room temperature.
Nutritional info per serving, beef: 180 cal; 8g pro, 24 g carb, 6g fat (32%). Exchanges: ⅕ veg, 1⅗ bread, ½ meat, 1 fat Nurtritional info per serving, bean: 185 cal; 8g pro, 34 g carb, 6g fat (32%). Exchanges: ⅒ veg, 2.3 bread, ⅕ meat, ⅖ fat
Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96