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Spinach Black Bean Empanadas

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Empanadas are a fancy word for Mexican-style "hot pockets." And these small but complete and balanced meals are nothing if not fancy!


  • 1 cup flour
  • 1 cup masa mix
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 cup water
  • 1 ½ cup spinach leaves, chopped
  • ½ tomato, chopped
  • 1 cup black beans, drained and rinsed
  • 2 cups low-fat Colby Jack cheese, shredded
  • cumin
  • chili powder

1 Preheat the oven to 350 degrees.

2 In a medium bowl combine the flour, masa mix and salt.

3 Cut in the olive oil and then stir in the water.

4 Take a tangerine-sized ball of dough and roll it out on a floured surface until it is 1/8" thick.

5 Place spinach, tomato, black beans and cheese in the center of the dough.

6 Sprinkle with cumin and chili powder.

7 Fold the dough over so it looks like a calzone and press the edges together with a fork to form a seam.

8 Brush with olive oil and bake on a cookie sheet for 20 minutes.

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