Bean and veggie empandas

Sometimes, I’m at a total loss for what to make for lunch.  I seriously need a personal chef, or at least a personal meal planner=)  Anyway, the babes weren’t being at all helpful with their suggestions, so I opened the fridge for inspiration and voila!, these empanadas came to be.   These are pretty easy and quick to make, if you don’t have three little ones under foot=)

Ingredients:

1 can black beans, drained and rinsed

1 T olive oil

1 small onion, diced

a few other veggies, whatever you have on hand – I used two carrots, a small chunk of cabbage, & 3 olives

a fresh herb, whatever you like – I used cilantro

1 package dough – Pillsbury biscuit dough was what I had, so that’s what I used, any dough will work

Cheese – any kind

1 Goya seasoning packet

1. Heat the oil in a medium skillet. Add onions and other veggies and saute for about 5 minutes or so.

2. Add the black beans and Goya seasoning packet and simmer for a few minutes. Add the fresh herb once the beans are heated through. Remove from heat and set mixture aside.

3. Flatten out your dough. (You can use a rolling pin, but I just used my fingers.) Since I was using biscuit dough, I needed to flatten it and reshape it into a circle. Do whatever you need to do to get your dough flattish and circleish.

4. Spoon a goodly amount of mixture into the center of the circle. Fold the dough so that you end up with a semicircle. Use a fork to smoosh and seal the dough.

5. Bake. The temperature and time will depend on what dough you are using. Check the package and follow those directions. I believe I baked at about 400 for about 10-12 minutes.

6. Allow to cool for a few minutes before serving with salsa and sour cream.

Enjoy!