CHICKEN AND BLACK BEAN RECIPES EASY RECIPES
CHICKEN AND BLACK BEAN EMPANADAS RECIPE - FOOD.COM
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
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 ...
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
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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