Another Superbowl has come and gone (Go Saints!), and I have to say my roommates and I definitely rocked the kitchen this year. I typically do not make a habit of following football. Nevertheless, I eagerly anticipate this one game every year, an event made especially enjoyable by the large amounts of food and friends involved. This year, my roommates whipped up some awesome nachos and 5-layer dip, while my contributions included both hot spinach and artichoke dip and these tasty empanadas that I will share with you today.
An empanada is a type of stuffed pastry typical of Spain, Portugal, and Latin America. Its filling tends to be some type of spiced meat or fish, but they can occasionally be found with sweet fillings. This vegetarian version features a slightly spicy black bean filling with a subtle sweetness from fried banana, a feature suggestive of those empanadas of Caribbean origin or influence which may use plantains in either their filling or their dough.
Black Bean and Banana Empanadas
2 Tbsp canola oil
1 medium banana, cut into small dice
3/4 cup diced yellow onion
1 (15-oz) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 package (2 sheets) frozen puff pastry dough, thawed and cut into 3-inch pieces
1 cup grated Monterrey Jack cheese
1 egg, beaten
Heat canola oil in a medium skillet over high heat. Add banana, and saute until it begins to turn golden brown, about 1.5 to 2 minutes. Remove with a slotted spoon, and place on paper towels to drain.
Reduce heat to medium high, and add the onion to the hot pan; saute until onion is soft and translucent, about 3 minutes. Add the beans, cilantro, cumin, and cayenne pepper; cook for another 3 minutes. Remove from heat, and add salt to taste. Transfer mixture to a bowl and let cool. Once filling has reached room temperature, mash bean mixture to a paste and set aside.
Preheat oven to 425. Roll out each 3-inch square to a slightly larger size (just so you have a little more room to work with). Scoop beans in one-inch balls into center of dough squares. Top with a bit of banana, and a generous sprinkle of Monterrey Jack. Brush edges of square with beaten eggs – this acts as your glue. Fold one corner of dough over to the opposite corner, forming a triangle. Press along edges of empanada with the tongs of a fork to seal. Arrange empanadas on a baking sheet. Brush tops with glaze. Bake until empanadas are golden brown, about 15 minutes. Serve with Chipotle Sour Cream.
.
Chipotle Sour Cream
1 canned chipotle pepper in adobo sauce
1/2 cup sour cream
Fresh cilantro (optional)
Drop chipotle pepper into the bowl of your food processor or blender; puree. Add a spoonfull of sour cream, and continue to puree until smooth. Using a rubber spatula, transfer mixture to bowl. Fold in the remaining sour cream. Serve garnished with fresh cilantro, if desired.
Another Superbowl has come and gone (Go Saints!), and I have to say my roommates and I definitely rocked the kitchen this year. I typically do not make a habit of following football. Nevertheless, I eagerly anticipate this one game every year, an event made especially enjoyable by the large amounts of food and friends involved. This year, my roommates whipped up some awesome nachos and 5-layer dip, while my contributions included both hot spinach and artichoke dip and these tasty empanadas that I will share with you today.
An empanada is a type of stuffed pastry typical of Spain, Portugal, and Latin America. Its filling tends to be some type of spiced meat or fish, but they can occasionally be found with sweet fillings. This vegetarian version features a slightly spicy black bean filling with a subtle sweetness from fried banana, a feature suggestive of those empanadas of Caribbean origin or influence which may use plantains in either their filling or their dough.
Black Bean and Banana Empanadas
2 Tbsp canola oil
1 medium banana, cut into small dice
3/4 cup diced yellow onion
1 (15-oz) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 package (2 sheets) frozen puff pastry dough, thawed and cut into 3-inch pieces
1 cup grated Monterrey Jack cheese
1 egg, beaten
Heat canola oil in a medium skillet over high heat. Add banana, and saute until it begins to turn golden brown, about 1.5 to 2 minutes. Remove with a slotted spoon, and place on paper towels to drain.
Reduce heat to medium high, and add the onion to the hot pan; saute until onion is soft and translucent, about 3 minutes. Add the beans, cilantro, cumin, and cayenne pepper; cook for another 3 minutes. Remove from heat, and add salt to taste. Transfer mixture to a bowl and let cool. Once filling has reached room temperature, mash bean mixture to a paste and set aside.
Preheat oven to 425. Roll out each 3-inch square to a slightly larger size (just so you have a little more room to work with). Scoop beans in one-inch balls into center of dough squares. Top with a bit of banana, and a generous sprinkle of Monterrey Jack. Brush edges of square with beaten eggs – this acts as your glue. Fold one corner of dough over to the opposite corner, forming a triangle. Press along edges of empanada with the tongs of a fork to seal. Arrange empanadas on a baking sheet. Brush tops with glaze. Bake until empanadas are golden brown, about 15 minutes. Serve with Chipotle Sour Cream.
.
Chipotle Sour Cream
1 canned chipotle pepper in adobo sauce
1/2 cup sour cream
Fresh cilantro (optional)
Drop chipotle pepper into the bowl of your food processor or blender; puree. Add a spoonfull of sour cream, and continue to puree until smooth. Using a rubber spatula, transfer mixture to bowl. Fold in the remaining sour cream. Serve garnished with fresh cilantro, if desired.