Black Bean Empanadas

Baked Black Bean Empanadas

(makes about 20 small empanadas; adapted from Shugary Sweets)

Ingredients:

1/4 cup canned sweet corn
1 jalapeno pepper, seeded and diced
1/2 cup black beans, rinsed (check out this post for tips on How to Cook Dried Beans)
1/4 cup salsa (any variety)
1 tsp cumin, salt & pepper to taste
1/2 lime, juiced
1/4 cup cilantro
1 pkg (14.1oz) refrigerated pie pastry
1/2 cup Monterey Jack cheese, shredded
Optional: Egg white and small packet Sazon Goya seasoning

Directions:

In large bowl, mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro. Set aside.

Unroll pie pastry on floured counter top or cutting board. Use a 4 inch wide cup or round cookie cutter to cut circles from the dough. Roll out scrap pieces of dough for more circles (I was able to make 20 total).

Place bean mixture and a pinch of cheese on each circle. Fold over and use a fork to press down and seal edges.

Optional Step: Mix one egg white and one small packet Sazon Goya found in the Hispanic food aisle. It is a very inexpensive mix of salt, culantro, garlic, salt, cumin and Annatto (achiote) seeds. I brushed this on before baking to achieve a bright gold color and to add extra flavor.

Lay each empanada on a parchment paper lined baking sheet and bake in a 450 degree oven for about 12 minutes, until browned. Serve with remaining corn and black bean salsa.

https://hip2save.com/recipes/black-bean-baked-empanadas-spanish-rice/

Pumpkin Pie Spice Granola

INGREDIENTS

• 1 cup almonds or pecans, divided
• 3 cups old fashioned oats
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/2 cup sunflower seeds
• 1 1/2 heaping teaspoons pumpkin pie spice
• 1/3 cup honey
• 3 tablespoons coconut oil
• 1/2 teaspoon vanilla extract

• INSTRUCTIONS

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1. Preheat oven to 350 degrees.
2. In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
3. Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
4. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
5. Pour the honey mixture over the oats, and stir so that they are evenly coated.
6. Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
7. Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn.
8. Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
9. After it cools completely, break the granola into clusters and store in an airtight container.
• https://lovelylittlekitchen.com/pumpkin-pie-spice-coconut-oil-granola/