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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Banana & Black Bean Empanadas Recipe

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This recipe for Banana & Black Bean Empanadas is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (17.3-ounce) package frozen puff pastry (2 sheets, thawed)
1 cup (packed) coarsely grated Monterey Jack cheese
1 egg, beaten to blend (for glaze)
Directions:
Directions:
1. Heat oil in a 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.
2. Add onion to skillet and sauté for 3 minutes.
3. 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.
4. Preheat oven to 425ºF. Roll out each puff pastry sheet on floured surface to 14-inch square. Cut each into 9 squares.
5. Place 1 heaping tablespoon of filling in center of 12 squares (reserve remaining squares for another use).
6. Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. 7. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges.
8. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.
Number Of Servings:
Number Of Servings:
12 empanadas
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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