SOUTHWEST EMPANADAS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 40m
Yield 20 empanadas
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.
- In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes.
PINTO BEAN SALAD WITH ROASTED PEPPERS AND PASTA SHELLS
Steps:
- Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.
- To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.
ENFRIJOLADAS PINTOS
In this take on enfrijoladas, chipotle makes the pinto bean sauce slightly smoky and spicy, perfect for dipping pan-fried blistered corn tortillas. If you don't have pinto beans on hand, use black or mayocoba beans for equally delicious results. Top this dish with quick-pickled red onion, which tastes even better if you make it the day before. For a perfect weeknight meal, garnish with a dollop of sour cream, avocado slices, and a sprinkle of toasted pepitas and cilantro leaves. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Jocelyn Ramirez
Categories dinner, lunch, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the pickled onion: Combine the onion, lemon juice, oregano, red-pepper flakes, bay leaf, salt and pepper in a medium bowl and mix. Let sit at room temperature for 30 minutes to allow the flavors to meld together and the onion to soften. The onion can be covered and refrigerated for up to 3 to 5 days before serving.
- Make the enfrijoladas: Place the chipotle in a small bowl and add enough hot water to cover (see Tip). Let stand to rehydrate for 10 minutes. Once rehydrated and pliable, drain and remove the stem. To a blender or food processor, add the beans, 1 1/4 cups vegetable broth or bean cooking liquid, and the softened chipotle. Blend until completely smooth. Add more of the broth, 1/4 cup at a time as needed, to make a smooth bean sauce. Season to taste with salt.
- Heat a medium pot over medium-low. Add 2 tablespoons oil and heat, then add the bean mixture. Stir to incorporate; the mixture may sizzle and spatter. Allow the mixture to come to a low simmer and reduce heat to low to keep warm. Add additional liquid as needed to thin to a cheese-sauce consistency.
- Heat a comal or cast-iron skillet over medium heat. Add 2 tablespoons oil, then add 1 to 2 tortillas and lightly fry until softened and blistered, 30 to 60 seconds per side. Transfer the fried tortillas to a plate, and continue to add more oil to the comal as needed to cook all the tortillas.
- Use tongs to slightly submerge each fried tortilla in the hot bean mixture one at a time. Flip the tortilla over to coat the second side, then fold the tortilla in half, pull out of the pot and place on a dinner plate. Continue this process until all the tortillas are coated in the enfrijolada sauce, dividing them among 4 plates. Spoon any remaining bean sauce over the top of the tortillas. Garnish with the sour cream, pickled red onion, pepitas, cilantro and avocado.
PINTO BEANS AND ROASTED RED PEPPER EMPANADAS
Looking for a southwestern appetizer? These flavorful bean-filled pastries with cilantro cream sauce are sure to impress!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- In medium bowl, stir together flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.
- Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, mix filling ingredients.
- On well-floured surface, roll out dough disks until 1/8 inch thick. Cut into 4-inch rounds. Reroll scraps; cut out enough dough to make 12 rounds. For each empanada, spoon about 2 tablespoons filling onto center of dough round. Moisten edge with water; fold dough over to form crescent shape. Press edge with fork to seal. Brush top lightly with milk. Place on cookie sheet.
- Bake 20 minutes or until golden brown and crisp.
- Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend or process until thoroughly mixed. Spoon into serving bowl. Cover; refrigerate until serving. Serve sauce with warm empanadas.
Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving(1 Empanada and 1 Tablespoon Sauce), Sodium 170 mg, Sugar 0 g, TransFat 2 g
More about "pinto beans and roasted red pepper empanadas recipes"
EMPANADA WITH MARINATED PORK AND ROASTED RED PEPPERS …
Web Mar 26, 2019 Discard the garlic and bay leaf from the marinade. Working in single-layer batches that don’t crowd the pan, quickly brown the pork in its marinade, 1 to 2 minutes per batch. Transfer to the bowl and blend with the onions and bell peppers. Preheat the oven to 400°F (200°C; gas mark 6).
From seriouseats.com
From seriouseats.com
See details
HOW TO MAKE PANAMANIAN EMPANADAS (YOU MUST TRY)
Web May 27, 2022 Ingredients for Panamanian Empanadas. These are some of the most basic ingredients that many (but not all) Panamanian empanadas recipes require: Flour * Eggs; Butter; Salt; Vegetable oil; Water; Meat (i.e. ground beef) Onion; Garlic; Vinegar; Red bell pepper; Tomato paste; Culantro (or cilantro)
From thehungrytica.com
From thehungrytica.com
See details
PINTO BEANS AND ROASTED RED PEPPER EMPANADAS RECIPE
Web Sep 8, 2011 Banana Bread; Asian Chicken with Peaches; Chili Cheeseburger and Fries Foil Packs; Classic Strawberry Shortcakes
From lifemadedelicious.ca
From lifemadedelicious.ca
See details
ROASTED RED PEPPERS WITH BEANS AND GREENS RECIPE
Web Oct 12, 2023 Ingredients Yield:4 servings 4 bell peppers (preferably red) ¼ cup extra-virgin olive oil, plus more for serving Salt 3 cups cooked beans (from two 15-ounce cans), rinsed 3 to 4 cups stemmed,...
From cooking.nytimes.com
From cooking.nytimes.com
See details
MOMMA'S PINTO BEANS RECIPE - TODAY
Web Nov 16, 2021 2 cups; dry pinto beans, rinsed 10-12 cups; water or chicken broth, plus more if needed 2 teaspoons; kosher salt, plus more to taste freshly ground black pepper
From today.com
From today.com
See details
LEGENDARY SPANISH PINTO BEANS | MIND-BLOWING GOOD & DONE IN …
Web May 27, 2022 Tags: bay leaves, beans, carrots, eggs, extra virgin olive oil, garlic, gluten free, onions, pinto beans, recipe, saffron, sweet smoked spanish paprika, tomatoes, vegetable broth, vegetarian. These Spanish Pinto Beans are packed with flavors, easy to make and done in just 30 minutes. Vegetarian + Gluten free recipe.
From spainonafork.com
From spainonafork.com
See details
LIFEMADEDELICIOUS.CA
Web lifemadedelicious.ca
From lifemadedelicious.ca
From lifemadedelicious.ca
See details
PINTO BEANS AND ROASTED RED PEPPER EMPANADAS
Web Jump to Recipe Print Recipe. Pinto Beans and Roasted Red Pepper Empanadas. Print Recipe. Course Vegetables. Cuisine Mexican. clue Easy. Diets Vegetarian. Servings 12 servings. Author Betty Crocker.
From recipecollector.eu
From recipecollector.eu
See details
PINTO BEANS AND ROASTED RED PEPPER EMPANADAS RECIPE!
Web These flavorful bean-filled pastries with cilantro cream sauce are sure to impress!reparation Time 60 min Total Time 1 hr 50 min Recipe Makes 12 servings2 cups Gold Medal all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 6 to 7 tablespoons ice water Milk 3/4 cup canned pinto beans, drained, rinsed 1/4 cup roasted red peppers, drained ...
From musely.com
From musely.com
See details
PINTO BEANS AND ROASTED RED PEPPER EMPANADAS RECIPE
Web Pinto Beans and Roasted Red Pepper Empanadas recipe and mutch more recipes, you can find it here on Recipe collector nice and simple recipes for everyone.
From recipecollector.eu
From recipecollector.eu
See details
PINTO BEANS AND ROASTED RED PEPPER EMPANADAS - MOVEABLEFEAST.RECIPES
Web Jun 29, 2012 1/4 cup roasted red peppers, drained, chopped 3 tablespoons finely chopped fresh cilantro 1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese …
From moveablefeast.recipes
From moveablefeast.recipes
See details
BROTHY PINTO BEANS WITH ROASTED POBLANOS - BROOKLYN SUPPER
Web Mar 4, 2021 These brothy pinto beans with roasted poblano peppers are wonderfully creamy and rich. They can be made on the stove top or in an Instant Pot, and are served with crumbled Cotija, cilantro, and sliced avocado. Jump to Recipe. My family eats a big pot of pinto beans, in one form or another, at least once a week.
From brooklynsupper.com
From brooklynsupper.com
See details
VEGETARIAN EMPANADAS - BLACK BEAN & CORN | HANDLE THE HEAT
Web May 31, 2022 To make the veggie empanada filling, start by heating the olive oil in a large skillet over medium heat. Add the jalapeño and sauté. Once fragrant, add corn, black beans, potato and seasonings and stir together in the pan. After the mixture has come together, add the diced celery and bell peppers. Cook until tender.
From handletheheat.com
From handletheheat.com
See details
SPANISH EMPANADAS WITH ROASTED PEPPERS & GOAT CHEESE
Web Sep 5, 2018 Cuisine Spanish Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 8 Author Albert Bevia @ Spain on a Fork Ingredients 2 premade pizza doughs 1 jar roasted red peppers (450 G / 16 oz) 2 cups spinach 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried parsley 3/4 tsp sea salt 1/8 tsp black pepper
From spainonafork.com
From spainonafork.com
See details
ROASTED PINTO BEANS FOR PARTIES | BEAN INSTITUTE
Web Ingredients 1 15-ounce can pinto beans, drained and rinsed 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne pepper Salt to taste Directions Preheat oven to 400 degrees. Mix together all ingredients. Spread on a baking sheet and bake for 15 minutes or until crunchy.
From beaninstitute.com
From beaninstitute.com
See details
“SPANISH” STYLE BEEF EMPANADAS WITH ROASTED RED PEPPER SAUCE
Web Nov 6, 2023 For Filling: 1 pound lean ground beef 1/2 cup onion chopped small 1 /4 teaspoon each salt and pepper 1/8 teaspoon red pepper flakes 1/4 teaspoon smoked paprika 1/2 teaspoon garlic minced or pressed 1/2 cup roasted red peppers chopped small 1/2 cup Manzanilla olives pimiento stuffed, cut in half
From epicuricloud.com
From epicuricloud.com
See details
HOW TO MAKE THE BEST PINTO BEANS | FOODIECRUSH.COM
Web Add the pinto beans to a large bowl and cover with 2-3 inches of cold water. Soak the beans on the counter overnight or for 8-24 hours. Drain and rinse the beans then add to a Dutch oven or heavy-bottomed pot. Cover with 4-6 cups of cold water or so they're covered by about 3 inches.
From foodiecrush.com
From foodiecrush.com
See details
CRISPY BAKED VEGETARIAN EMPANADAS - WENT HERE 8 THIS
Web Feb 13, 2020 Instructions Preheat the oven to 350 degrees. Combine all filling ingredients (except Velveeta and milk) in a bowl and mix well to... Add the Velveeta and milk to a small sauce pan and heat over medium heat. Stir periodically until cheese is melted and a... Taste the filling and add additional salt ...
From wenthere8this.com
From wenthere8this.com
See details
PINTO BEAN AND ROASTED PEPPER SOUP – WAKESPLATE
Web Jul 12, 2017 1 pound (2 cups) dry pinto beans; 6 cups water; 1 cup fresh grated pepper jack cheese; 1/4 red onion; 1/2 roasted red peeper (seeded and stem removed) 1/2 roasted yellow peeper (seeded and stem removed) 1/2 teaspoon dried tarragon; 4 cloves garlic; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 tablespoon chopped cilantro; …
From wakesplate.com
From wakesplate.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search