Celebrate the Big Game: Bean & Corn Empanadas
Anyone who knows me, know that I love me some football. In my world, football is the 5th season that occurs between fall and winter. All I can say is that this girl has it honest. I grew up with food & football & family. Sundays were extra special when we sat around the television cheering & chewing.
The Super Bowl is in two weeks. Parties and get to togethers will be held in celebration of the big dance. Chicken wings, chips, cheese dishes, dips, burgers, and ribs re just a few items on the menu. Many of these items are the beginning of the downward spiral to falling off of the New Year’s Resolution healthy eating journey. Also, many of the dishes are not vegetarian friendly.
Eating what’s good for you does not have to be tasteless and boring. These bean & corn empanadas are sure to please vegetarians and carnivores alike.
Bean & Corn Empanadas
2 9-inch pies crusts
1 15-ounce can black or red kidney beans (take your pick) rinsed & drained
1/4 cup frozen broccoli, thawed
1/4 cup frozen corn, thawed
1 teaspoon minced garlic
1/4 teaspoon black pepper
10 to 12 fresh cilantro leaves, chopped fine
1 green onion stalk, chopped fine
1 teaspoon oil
small bowl with a little bit of water
ONEPreheat oven on 375 degrees.
TWO oil in skillet on medium heat.
THREEAdd chopped green onion, brocoli, garlic, and pepper. Cook for about 5 minutes.
FOURAllow mixture to cool.
FIVEAdd seasoned broccoli mixture to food processor. Add cilantro and beans.
SIXChop for about 5 to 7 minutes or until thoroughly combined.
SEVENStir in corn.
EIGHTLine cookie sheets with parchment paper. Spray parchment paper with nonstick cooking spray if parchment paper isn’t non-stick.
Roll out/flatten pie crust.
NINEUsing a 4-inch circle cookie cutter, cut out circles and place on lined cookie sheets. TIP: If you have scraps, combine them & roll them into a ball. Flattened them with your hand.
TENSpoon mixture onto circles. Be sure to leave room along the edges.
ELEVENFold one side over and press edges.
TWELVEDip fork into bowl of water. Crimp edges of empanadas closed.
THIRTEEN Bake empanadas for 10 to 15 minutes or until golden brown.
FOURTEENServe with your favorite dipping sauce or salsa. I served the empanadas with my favorite hoisin sauce.