Tuesday, October 18, 2011

Banana, Peach, and Black Bean Empanadas

Wow, it's amazing how a little ridicule can motivate. She is kind of annoying. Like how we work out our issues in the blog-sphere? Mostly, I don't like the idea of this blog being named after only one of us. I'm doing this for the family. Holding it together.

So how about some peace making empanadas? The first time I made them it was far from peaceful. The dough was sticky and took forever to roll out, and after all that work they were tough. I think I chucked one at the dog. I finally gave up and bought some Goya wraps (found in your freezer section). Now I actually want to keep making them again since I only have to make the filling! And this recipe from a friend makes a great filling, I just added the peaches but you can use any fruit really. Zesty and sweet.

So Lora, stuff one of these in your mouth. And enjoy!

Banana, Peach, and Black Bean Empanadas

Vegetable oil
1 firm medium sized banana diced
1 small peach diced
3/4 cup diced onion
1 can black beans, drained
1/4 cup chopped fresh cilantro
3/4 tsp cumin
1/4 tsp cayenne pepper
1 thawed package Goya discos
1 cup monterey jack cheese

Heat about 2 T oil in skillet. Add banana and peaches, saute for about a minute. Transfer banana to paper towel to drain. Add onion to skillet, saute for 3 min. Add beans, cilantro, and seasonings. Cook until hot and mash mixture with potato masher until course paste. Season with salt and a couple of splashes of water or broth to loosen mixture and add moisture.

Preheat oven to 425. Place 1 heaping T of mixture in middle of each disco and top with cooked fruit and cheese. Pastry will stretch to cover when folding over. Seal edges with a little water and a fork. Bake until golden about 15 minutes. Or, if you want to live on the edge you can fry them!

I serve with plain yogurt blended with cilantro and hot sauce.