Black Bean and Plantain Empanadas
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Black Bean and Plantain Empanadas
Black Bean and Plantain Empanadas
Ingredients
2 small ripe plantains*, peeled and thickly sliced
1 cup shredded Jack cheese
3/4 cup rinsed and drained Raley's Black Beans
1/2 cup chopped pickled jalapenos
1 tbsp. smoked paprika
1 tsp. ground cumin
1/4 tsp. sea salt
1 (14.1- oz.) boxes refrigerated pie crust dough
Directions

Prep: 45 minutes, Cook: 35 to 40 minutes, Serves: 12

1. To prepare filling, boil plantains for 15 minutes or until tender, Drain and place in a medium bowl with remaining ingredients except dough. Mash to desired consistency, chunky or smooth, and set aside. 

2. Preheat oven to 425°F and line 2 baking sheets with parchment paper. Roll out dough 1/8-inch thick on a lightly floured board. Use a 3 or 4-inch round cookie cutter to cut into circles. Spoon about 1 tbsp. filling onto center of each circle, then moisten edges with water and fold in half to enclose filling. 

3. Press edges to seal, then crimp with a fork. Transfer to baking sheet and cook for 20 to 25 minutes or until golden brown. 

*Plantains should be very black and soft.

Nutritional Information:
295 calories, 5 g protein, 17 g total fat (8 g sat.), 34 g carbohydrate, 2 g fiber, 3 g sugar, 14 mg cholesterol, 475 mg sodium, 8 points