Empanadas with Goat Cheese Black Beans and Sweet Plantains
From alchemistchef 15 years ago
- 20 minutes to make
- Serves 4
I'm part of a lunch group at work; every day a different person brings in food. About 8 months after I started the group, a vegetarian was hired. Now I am all about free choice, but this threw a serious wrench in the works (<-is that a saying? Read more ). As a result, I was forced to come up with some veg-friendly dishes. See less
Ingredients
- Dough to make about 12 empanadas (homemade, or frozen-if frozen, remove from freezer before starting to cook) shopping list
- 1 can black beans, rinsed shopping list
- 1/4 cup minced cilantro shopping list
- 1 small onion shopping list
- 1 green pepper shopping list
- 4 cloves garlic shopping list
- 4 oz goat cheese shopping list
- 2 fried sweet plantains (if you are not feeling it, buy Goya frozen ones, they are very close to the original) shopping list
- salsa shopping list
- 1 avocado shopping list
- 2 limes shopping list
- cumin shopping list
- paprika shopping list
How to make it
- http://alchemistchef.blogspot.com
- Preheat oven to 375.
- Mince the cilantro and garlic and dice the pepper and onion. Heat oil over medium-high heat in large saute pan. Add diced/minced ingredients and turn heat to medium. Add 1/4 teaspoon paprika and 1/4 teaspoon cumin to mixture. Saute about 7 minutes or until onion is translucent. Remove from heat.
- Slice fried sweet plantains (maduros) into small chunks, about 1/2 inch wide. Mix into black beans. Crumble goat cheese over beans and mix well. Add sauteed ingredients to beans, stir and set aside.
- Roll out empanada dough and cut into small discs, about 3-4 inches in diameter. If using frozen discs, gently roll out a little to loosen the dough. Fill each disc with about 2 tablespoons of filling. Fold over to create a half-moon and use a fork to pinch dough shut. Repeat until all filling has been used.
- Set filled shells onto a cookie sheet lined with wax paper. Cook about 20 minutes or until empanada dough is starting to turn golden brown. Remove from oven and let cool a little on cookie sheet.
- Slice avocado into 1/4 inch strips and cut limes into 12 wedges (6 for each lime).
- Serve empanadas with sliced avocado and salsa for dipping. Squeeze lime juice over empanada to eat.
The Rating
Reviewed by 5 people-
look great , yummy!
nadeemnirvana
in Sudbury, Nr Harrow/Wembley loved it
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This looks really good! I will have to give a try... I work with Chavrie goat cheese and we are always trying out new recipes. I will let you know what we think!
corrinnej
in New Holland loved it
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Love this!
midgelet
in Whereabouts loved it
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