Turkey And Black Bean Empanadas Food

TURKEY BLACK BEAN CHILE WITH ANCHO VINAIGRETTE

Turkey Black Bean Chile with Ancho Vinaigrette image

Provided by Food Network

Time 3h30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

4 ancho chiles, stemmed and seeded
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 cups dried black beans
8 cups water
2 to 3 whole arbol chiles
3 bay leaves
2 tablespoons vegetable oil
1 pound coarsely ground turkey
1 large onion, diced
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 to 3 poblano chiles, stemmed, seeded and diced
1 1/2 tablespoons chili powder
1/2 teaspoon cayenne pepper
2 to 3 cups chicken stock

Steps:

To make the salsa, toast the chiles directly over a medium gas fame or in a castiron skillet until soft and brown, turning frequently to avoid scorching. Chop the chiles and combine in a bowl with the orange and lime juices, salt, and olive oil. Mix well and let sit at least 30 minutes or as long as 2 hours in the refrigerator before serving. The salsa will keep up to 2 days in the refrigerator.
For the chili, place the beans in a soup pot with the water, arbol chilies and bay leaves. Bring to a boil, reduce to a simmer and cook covered until tender but not falling apart, 1 to 1 1/2 hours. Drain thoroughly and remove chiles and bay leaves.
In a large, heavy pot heat the vegetable oil and cook the turkey, stirring often, until uniformly browned. Add the onions, salt and pepper and saute over moderate heat, stirring occasionally, until the onions are just golden and clear, about 10 minutes. Add the garlic, diced poblanos, chili powder, cumin and cayenne and stir together for 2 to 3 minutes, or until the aromas are released. Add the black beans and chicken stock and simmer, uncovered, for 30 to 40 minutes, or until the flavors have blended and chile has thickened. Serve in warm bowls with a dollop of the ancho chile salsa on top.

BANANA BLACK BEAN EMPANADAS

Banana Black Bean Empanadas image

Great little finger food appetizer. REALLY good with your favorite brand of sweet chili sauce for dipping. My sister made it for a new years party she had and everyone loved these. She found this recipe off of another recipe website, but I wanted to put it on here because I use recipezaar...not the competing website for recipes!

Provided by JillQH

Categories Black Beans

Time 45m

Yield 18 empanadas

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 firm medium sized banana, diced
3/4 cup chopped onion
1 (15 ounce) can black beans, drained
1/4 cup chopped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
1 cup packed coarsely grated monterey jack cheese
1 egg, beaten for glaze
salt, to season

Steps:

Heat oil in heavy medium skillet over high heat. Add banana and saute until golden, about 1.5 minutes. Using a slotted spoon, transfer banana to paper towels to drain. Add onion to skillet, saute for 3 minutes. Add beans, cilantro, 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 425 degrees. Roll out each puff pastry sheet on floured surface to 14" square. Cut each into 9 squares. Place 1 heaping tablespoon of bean filling in center of squares. Sprinkle each mound of filling with cheese, then top with bananas, dividing equally.
Brush edges of squares with egg glaze. Fold 1 corner over filling to opposite corner, forming a triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet that has been covered with a nonstick cooking spray. Brush tops with remaining egg glaze and bake until golden brown, about 12-15 minutes. Serve hot!

Nutrition Facts : Calories 222.6, Fat 14.2, SaturatedFat 4.1, Cholesterol 17.3, Sodium 106.1, Carbohydrate 18.6, Fiber 2.2, Sugar 1.4, Protein 5.5

TURKEY AND BLACK BEAN EMPANADAS RECIPE

Turkey and Black Bean Empanadas Recipe image

Provided by oldbklady

Number Of Ingredients 9

Ingredients

Leftover roasted turkey or chicken (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained
1/2 cup shredded pepper Jack or Monterey Jack cheese
1/2 cup shredded Cheddar
1/2 cup prepared salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
2 (9-inch) refrigerated pie crusts
1 egg, beaten with water, if desired, for egg wash

Steps:

Preheat oven to 425 degrees F. In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine. Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown

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