Black bean and banana empanadas

08Jul09

Crust:
1cup flour (half whole wheat bread flour, half all-purpose)
1/4cup melted butter or olive oil
2Tbs cold water

Blend butter and flour. Add water and form a ball. Cover with plastic wrap and chill one hour.

Filling:
1Tbs olive oil
1/4cup onion
1 stalk of celery
1/4cup green pepper
1cup black beans
2 cloves minced garlic
1 banana, diced
1tsp. ground cumin
1/4tsp. coriander
1/4tsp. curry powder
1/4tsp. cinnamon
1/4tsp. chili powder
2Tbs lemon juice
3Tbs salsa
salt to taste

Over medium high heat, sautee onions, garlic, pepper, celery until onions are translucent. Add in beans, bananas, spices. Continue to cook over medium – low heat until mixture thickens to desired consistency.

Preheat oven to 400F
Divide crust into four parts. Roll each into a ball and flatten with a rolling in until 6-8in. in diameter and 1/4in. thick. Fill with 2-3Tbs mixture. Fold crust in half, seal and crimp edges with a fork. Chill for 10 minutes once all empanadas are formed. Bake 20 minutes. Let cool for at least 5 minutes.

Filed under: Ethnic, Main dishes, vegan   |  Leave a Comment