| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Appetizers, Miamiherald | 20 | Pieces | |
INGREDIENTS
| 2 | c | Cooked pinto beans, rinsed |
| and drained if canned | ||
| 1/2 | c | Onion, chopped |
| 1 | Garlic, minced | |
| 1 | T | Drained, chopped green |
| chiliescanned | ||
| 1 | t | to 2 chili powder |
| 1/4 | t | Ground cumin |
| 1 | T | Cider vinegar |
| 3/4 | c | Cheddar or Monterey Jack |
| Cheese, grated opt | ||
| 1/2 | lb | Lean ground beef |
| 1 | c | Onion, chopped |
| 2 | Garlic, minced | |
| 1 | T | Drained, chopped green |
| chilies canned | ||
| 1 | t | to 2 chili powder |
| 1/4 | t | Ground cumin |
| Salt | ||
| Salsa | ||
| 2 | Frozen empanada dough, 13oz | |
| 20 5-inch disks |
INSTRUCTIONS
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 1/2-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: .2 veg, 1.6 bread, .5 meat, 1 fat Nurtritional info per serving, bean: 185 cal; 8g pro, 34 g carb, 6g fat (32%). Exchanges: .1 veg, 2.3 bread, .2 meat, .4 fat Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96 Posted to MM-Recipes Digest V3 #257 Date: Thu, 19 Sep 1996 19:11:02 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 24
Total Fat: 2.6g
Cholesterol: 8.5mg
Sodium: 223.1mg
Potassium: 176.7mg
Carbohydrates: 6.4g
Fiber: 1.8g
Sugar: 1.5g
Protein: 3.6g