Banana-Black Bean Empañadas

Ingredients for Banana-Black Bean Empañadas

• 2 tablespoons vegetable oil

• 1 firm medium-size banana, diced

• 120g chopped onion

• 1 425g can black beans, drained

• 1/4 cup chopped fresh coriander

• 3/4 teaspoons ground cumin

• 1/4 teaspoons cayenne pepper

• 1 17.90g package frozen puff pastry (2 sheets), thawed

• 120g (packed) coarsely grated Monterey Jack cheese

• 1 egg, beaten to blend (for glaze)

How to make Banana-Black Bean Empañadas

Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, coriander, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.

Preheat oven to 218°C. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in centre of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.