CHICKEN AND BLACK BEAN RECIPES EASY RECIPES

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CHICKEN AND BLACK BEAN EMPANADAS RECIPE - FOOD.COM



Chicken and Black Bean Empanadas Recipe - Food.com image

Make and share this Chicken and Black Bean Empanadas recipe from Food.com.

Total Time 24 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Yield 12 empanada, 4-6 serving(s)

Number Of Ingredients 15

1/4 cup vegetable oil
1 small onion, finely chopped
2 garlic cloves, pressed
1 teaspoon ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, drained and rinsed well
1 1/2 cups finely shredded cooked chicken
kosher salt and black pepper
1/2 cup packed fresh cilantro leaves
1 (2 sheet) package prepared puff pastry
flour, for rolling out pastry
salsa, for topping
sour cream, for topping
green onions or chives, for topping

Steps:

  • Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
  • Preheat the oven to 375 degrees F.
  • Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
  • Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
  • To form empanadas: Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
  • Serve with salsa, sour cream and green onions.

Nutrition Facts : Calories 998.6, FatContent 64.4, SaturatedFatContent 14.7, CholesterolContent 39.4, SodiumContent 348.1, CarbohydrateContent 76.4, FiberContent 9.1, SugarContent 1.7, ProteinContent 29.3

ONE-PAN BLACK BEANS, CHICKEN AND RICE RECIPE ...



One-Pan Black Beans, Chicken and Rice Recipe ... image

Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.

Provided by Betty Crocker Kitchens

Total Time 0 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

2 teaspoons oil
1 cup uncooked regular long-grain white rice
1 1/2 teaspoons cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 (15-oz.) can Progresso™ black beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
2 tablespoons water
2 oz. (1/2 cup) shredded Cheddar cheese

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
  • Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  • Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Nutrition Facts : Calories 550 , CarbohydrateContent 75 g, CholesterolContent 75 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 39 g, SaturatedFatContent 5 g, ServingSize 1 1/2 Cups, SodiumContent 1010 mg, SugarContent 5 g

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