Spinach Black Bean Empanadas
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 tsp salt
- 3 tbsp 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
Preheat the oven to 350 degrees.
In a medium bowl combine the flour, masa mix and salt.
Cut in the olive oil and then stir in the water.
Take a tangerine-sized ball of dough and roll it out on a floured surface until it is 1/8-inch thick.
Place spinach, tomato, black beans and cheese in the center of the dough.
Sprinkle with cumin and chili powder.
Fold the dough over so it looks like a calzone and press the edges together with a fork to form a seam.
Brush with olive oil and bake on a cookie sheet for 20 minutes.
- Top with low-fat sour cream.
- Check out our Hispanic Heritage page for even more Hispanic Heritage content.
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