The title of this post is actually kind of laughable considering the apocalyptic snow storm they’re predicting for our area to hit…any moment now. But as I was making these the other night, it’s what I was thinking of. Normally I put garlic, beans, onions and sometimes potatoes in my empanadas, but I had a whole bunch of delicious veggies in my fridge, and I just wanted to use some of them. So I decided to add them to my bean mixture, which goes into my empanadas (and anything that doesn’t becomes nachos, double yum!).
I find making empanadas super easy. I don’t know if that’s because Z and I make them almost monthly, but really, they aren’t that hard. In fact, the hardest part is when you need to fry them because it’s quick, so having little kids underfoot is a bit of a challenge (but not impossible).
I’ve blogged about empanadas before, and these are very similar, but, my garden variety (as this is what we do grow in our garden, in the summer).
Cross your fingers for us, the media seems to think our houses will be snowed under (I’m sure those in Minnesota are laughing their butts off at how we over-react on the east coast).
This is what you need (makes 10 empanadas, with 4 servings bean mixture extra)
1 pkg Goya empanada discs
10 slices of Colby jack cheese
2 cans Goya black beans
1 medium yellow onion, diced
2 medium tomatoes, diced
3 cloves garlic, minced
2 stalks celery, diced
1 large carrot, sliced thin
1 tbsp. olive oil
1/2 cup water
salt and pepper to taste
1 medium orange, zested
In a saucepan on medium-high heat add your olive oil and onions. Cook for 5 minutes. Onions should be transparent. Add garlic, celery and carrot. Cook for additional 5 minutes. Turn heat down to medium-low. Add black beans, water, zested orange and tomatoes. Cook for 15 minutes. Water should be almost evaporated and beans should be nice and mushy. Turn heat down to low and season with salt and pepper (normally I would add some cayenne, but I leave it out since Z is eating this and doesn’t like the heat). Cook covered until carrots and celery are tender but not mushy.
Separate your empanada discs, leaving them on their individual film. In the middle of each disc put two teaspoons of bean mixture and one piece of cheese. Press closed and seal the edges using a fork (make sure you do this on both sides, creating a seal).
In 2 tbsp. of hot oil, fry empanadas on each side for 2 minutes. Place on paper towel to de-oil and serve hot.
I served with rice, extra beans, salad and of course, hot sauce.