Bean and Veggie Burger Enchilada Casserole

Bean and Veggie Burger Enchilada Casserole (adapted from Better Homes & Gardens, Servings: 6-8, Total Time: 1 hour)

Ingredients

·         4 Morningstar Farms Veggie Burger Patties, chopped

·         ½ cup chopped onion

·         1 tsp. chili powder

·         ½ tsp. ground cumin

·         1 15 oz. can pinto beans, drained and rinsed

·         1 4 oz. can diced green chile peppers

·         1 8 oz. carton light dairy sour cream

·         2 Tbsp. all-purpose flour

·         ¼ tsp. garlic powder

·         1 10 oz. can enchilada sauce

·         1 cup shredded taco cheese

Directions

1.      Preheat the oven to 350 degrees F.

2.      In a large skillet cook the chopped burger patties, onion, chili powder, and cumin until onion is tender. Stir pinto beans and undrained chili peppers into burger mixture; set aside.

3.      In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

4.      Spoon burger mixture into casserole dish (or use an oven-safe skillet in the first step),  top with the sour cream mixture, and enchilada sauce. Cover dish with foil.

5.      Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more.

I decided to omit the corn tortillas in the original recipe because we had wheat tortillas that needed to be consumed.  We spooned the mixture into the tortillas – worked just as well (if not better, I know that in these casseroles the tortillas can get a bit soggy).

I really like this dish, but my husband found a tad too spicy.  I’ll admit, there was a little kick to it (I used green chile enchilada sauce, which is spicier than red), but that was fine by me.  I used the Burger Patties instead of Burger Crumbles because I had a large pack that needed to be used.  I think that it worked out quite well.  I liked the firm texture of the patties (and the beans) with the creamy sour cream, enchilada sauce, and cheese.  Just a total winner in my book and I cannot wait to make it again!

Southwestern Breakfast Bake

Southwestern Breakfast Bake (slightly adapted from Better Homes & Gardens, Servings 6-8, Total Time: 1 hour, 20 minutes)

Ingredients

·         1 15 oz. can black beans, rinsed and drained

·         ¾ cup canned enchilada sauce

·         2 4.5 oz. cans diced green chile peppers, drained

·         ¼ cup thinly sliced green onions

·         2 cloves garlic, minced

·         1 cup shredded taco cheese

·         3 egg whites

·         3 egg yolks

·         2 tablespoons all-purpose flour

·         ¼ teaspoon salt

·         ½ cup skim milk

·         1 tsp. dried cilantro

Directions

1.       Preheat oven to 325 degrees F.

2.       Spray a 2-quart square baking dish with non-stick cooking spray. In the prepared dish, combine black beans, enchilada sauce, green chile peppers, green onions, and garlic. Sprinkle with cheese.

3.       In a medium mixing bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl); set aside.

4.       In a large bowl combine egg yolks, flour, and salt. Using a wire whisk, beat mixture until combined (mixture will be stiff). Gradually whisk in milk until smooth. Fold the beaten egg whites and cilantro into egg yolk mixture. Carefully pour the egg mixture over the bean mixture in baking dish.

5.       Bake in oven for 45 minutes or until egg mixture appears set when gently shaken. Let stand for 15 minutes before serving.

Both my husband and I liked this dish, and he even ate some of the leftovers!  I used green chile enchilada sauce, which was a bit spicy, but tasty.  If I had used regular or mild enchilada sauce, I may have added a dash of hot sauce (as recommended in the original recipe).  I cut back on the green onions (using ¼ as opposed to ½ cup) because my husband claims that he doesn’t like them – although, I will say, he didn’t seem to notice that they were in this dish (the blend in with the green chiles).  Sneaky, sneaky!

I served the egg dish in soft taco shells and I don’t think that it needed anything extra (i.e. salsa or sour cream).  The black beans were firm and provided a good texture difference against the soft and chewy eggs.  The 1 cup of cheese was also plenty – it made the whole mixture creamy and everything bound together quite nicely.

I will definitely make this dish again, but I plan to make a few changes.  8 oz. of green chiles is a lot and the dish might work just a tad better with 4 oz. green chiles plus a can of diced tomatoes and green chiles (or just one can of diced chiles and one can of plain diced tomatoes).  The regular enchilada sauce would definitely add some color, but I think that some variation of veggies would also be nice.  I think that adding corn would also be a nice addition.  Enjoy!

Mexican Meatloaves

Mexican Meatloaves (adapted from Kraft Recipes, Servings: 8-12, Total Time: 1 hour, 10 minutes)

Ingredients

·         2 packages Morningstar Farms Burger Crumbles

·         6 oz. box of vegetarian stuffing mix (I used Stove Top for Pork)

·         1 can  (14-1/2 oz.) Mexican-style diced tomatoes, undrained

·         1-1/2cups  Mexican Style Shredded Cheese, divided

·         1 cup  Salsa, divided

·         2 eggs

·         4 cloves garlic, minced

·         2 Tbsp. brown sugar

Directions

1.)    Preheat oven to 375ºF.

2.)    Mix crumbles, stuffing mix, tomatoes, 1-1/4 cups cheese, 3/4 cup salsa, eggs and garlic until well blended. Shape into 2 loaves in 13x9-inch baking dish.

3.)    Bake 50 min. Meanwhile, mix remaining salsa and sugar.

4.)    Spread salsa mixture over meatloaves; top with remaining cheese.

5.)    Bake 10 min.

This made a lot more meatloaf than I thought it would, but that’s not a bad thing!  I served this with the Chipotle Smashed Sweet Potatoes and some steamed veggies.  As with the sweet potato dish, it was both sweet and spicy.  I could taste more of the sweet at first (due to the brown sugar glaze), but the spicy kicked in when you delved a little deeper into the loaf.  This was pretty easy to make, but next time I’ll half the recipe.

Taco-Stuffed Zucchini Boats

Taco-Stuffed Zucchini Boats (slightly adapted from Skinny Taste, Servings: 4, Total Time: 70 minutes)

Ingredients:

·         4 medium (32 oz.) zucchinis, cut in half lengthwise

·         ½ cup salsa

·         1 pkg. Morningstar Farms Burger Crumbles

·         1 tsp. garlic powder

·         1 tsp. cumin

·         1 tsp. kosher salt, or to taste

·         1 tsp. chili powder

·         1 tsp. paprika

·         ½  tsp. dried oregano

·         ½ small white or yellow onion, minced

·         2 Tbsp. red bell pepper, minced

·         8 oz. can tomato sauce

·         ½ cup taco shredded cheese

Directions:

1.)    Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.

2.)    Chop the scooped out flesh of the zucchini in small pieces and set aside to add to the taco filling, squeeze out excess water with a paper towel.

3.)    Cook Burger Crumbles in a large skillet, breaking up while it cooks. When heated through. add the spices and mix well. Add the onion, bell pepper, reserved zucchini, and tomato sauce. Stir and cover, simmer on low for about 20 minutes

4.)    Preheat oven to 400°F. 

5.)    Bring a large pot of salted water to boil.

6.)    Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

7.)    Place ½ cup of salsa in the bottom of a large baking dish.

8.)    Using a spoon, fill the hollowed zucchini boats dividing the taco mixture equally, pressing firmly. Top each with a sprinkle of shredded cheese.

9.)    Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

I made some adjustments to the original recipe so that the meal would be vegetarian and to use the rest of a few of the ingredients that I had (for example, using 8 oz. of tomato sauce).  I used red bell peppers instead of green because I wanted to add a little extra color to the meal.  I recommend trying yellow or orange as well.  The resulting meal was fantastic!  The boats are Mexican through and through.  The zucchini got a little too mushy for my liking, but my husband loved it.  Using vegetarian crumbles really keeps the calorie count down.  To cut down on fat, you can also use a different type of cheese – I like taco shredded cheese because the flavor, in my opinion, is much bolder than Mexican shredded cheese.  Enjoy!

Quinoa Goat Cheese and Parmesan Cakes

Quinoa Goat Cheese and Parmesan Cakes (slightly adapted from Food & Spice, Servings: 6 three-inch cakes, Total Time: 15-20 minutes)

Ingredients

·         ½ cup soft goat cheese

·         1 ½ cups cooked quinoa (1/2 cup dried)

·         1/3 cup fresh grated Parmesan cheese

·         2 to 3 Tbsp. unbleached white flour

·         2 green or red chilies, seeded and finely chopped

·         2 shallots, finely chopped

·         ½ tsp. ground cumin

·         ¼ to ½ tsp. cayenne, to taste

·         1 tsp. dried basil

·         ¼ cup fresh parsley, finely chopped

·         ½ tsp. sea salt, or to taste

·         fresh cracked black pepper to taste

·         1 large egg, lightly beaten

·         1 Tbsp. olive oil

Directions

1.)    Mash the goat cheese with a potato masher or fork.

2.)    In a large bowl, combine the quinoa, cheeses, 2 Tbsp. of the flour, chilies, shallots, spices, herbs, salt and pepper, egg and 1 tablespoon of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties.

3.)    Heat a non-stick skillet over medium heat (use 2 Tbsp. olive oil if you wish). When hot, fry a few patties at a time until golden brown — about 5 minutes each side. Remove and let drain on paper towels.

My husband and I both enjoyed these cakes, although I found them better the first day that I made them.  They got a little dry for leftovers.  I liked the mix of Italian and Mexican flavors – it made for a nice mixture and no spice or flavor overwhelmed any other.  I could definitely taste the cheese in the patties, but all of the other spices melded together to make a nice little cake.  I may make these again, but unfortunately, the dry flavor of the leftovers is left in my mind more so than the nice soft consistency of when I first made them.  I did not serve them with any sauce, which may be why this happened.  

Black Bean Burritos

Black Bean Burritos (slightly adapted from AllRecipes, Servings 2-4, Total Time: 25 minutes)

Ingredients

·         Flour tortillas

·         1 small onion, chopped

·         ½ red bell pepper, chopped

·         1 tsp. minced garlic

·         1 (15 oz.) can black beans, drained and rinsed

·         1 tsp. canned green chilies

·         3 oz. 1/3 less fat cream cheese

·         ½ tsp. salt

Directions

1.      Heat skillet over medium heat (can use oil if desired).  Place onion, bell pepper, garlic and chilies in skillet, cook for 2 minutes, stirring occasionally.

2.      Pour beans into skillet, cook 3 minutes, stirring occasionally.

3.      Cut cream cheese into cubes and add to skillet with salt.  Cook for 2 minutes, stirring occasionally.

4.      Spoon mixture evenly down center of warmed tortillas.

It says it in the name of the recipe: delicious!  I wasn’t sure how good these would be, but I can say that I really enjoyed them.  The onion and peppers stay just a bit crunchy, and work nicely against the smoothness of the beans and cream cheese.  The filling is creamy and cheesy, but the cream cheese flavor is in no way overpowering.  I served the mixture in burritos on top of lettuce and tomato to cut back on calories and fat and amp up the vegetable content.

Mexican Black Bean Pizza

Mexican Black Bean Pizza (slight adapted from Better Homes & Gardens, Servings: 8, Total Time: 30 minutes)

Ingredients

·         1 10 oz. package refrigerated pizza dough (the grocery store only had larger sizes, so I bought what they had)

·         1 15 oz. can black beans, rinsed and drained

·         2 Tbsp. snipped fresh parsley

·         2 Tbsp. salsa

·         1 tsp. ground cumin

·         ¼ tsp. bottled hot pepper sauce

·         2 cloves garlic, quartered

·         1 cups shredded taco cheese

·         ½ cup chopped red sweet pepper

·         ¼ cup sliced green onion (green and white parts)

·         ½ cup dairy fat-free sour cream

·         2 Tbsp. salsa

Directions

1.      Preheat oven to 425 degrees.
2.      Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake for 7 to 10 minutes or until lightly browned.
3.      Meanwhile, in a food processor bowl combine black beans, parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.
4.       Spread bean mixture over hot crust. Sprinkle with cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.
5.       In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture.

The original recipe says that this makes 4 servings, but I found that one slice (out of eight cut) was filling enough. Overall, I liked the recipe, but it was slightly dry, I would have liked some more veggies, and I did not care for the sour cream/salsa mixture.  It is husband-approved, he even ate the leftovers!  On the health side, it does OK, with a good mix of carbs and protein.  If you have eight servings instead of four, it is also OK for calories.

The bean mixture taste is interesting – almost like canned refried black beans that I bought at Trader Joe’s before.  If I make this again, I will add more hot sauce and salsa.  I would like it slightly creamier and hotter.  I used only 1 cup of shredded cheese instead of the recommended 1.5 cups.  The red pepper stays crisp and the green onions add a little pop to the flavor.  Again, if I make it again, I’ll add some more veggies, maybe some more peppers or tomatoes. The sour cream/salsa mixture was actually really bland, neither my husband or I enjoyed it.  It added some moisture to the dish, but I think I’ll just use straight salsa on my leftovers.

El Tapatio – Philadelphia Pike, Wilmington, DE

http://eltapatiode.com/restaurant/

I had a coupon deal to El Tapatio, so my husband and I went with two neighbors to the Mexican restaurant.  The outside looks like a mini-mart, but the inside is bright and vibrant.  Each booth is painted yellow and had different murals on the outside of the booth seats.  There are chandeliers over each table with different figures painted on the glass (i.e. suns, flowers).  Very colorful, very welcoming.  It definitely wakes you up!

I wish I enjoyed the food as much as I enjoyed the décor, but it was just your standard local Mexican joint food.  Nothing special.  Except the sangria – that was strong!  They served it without ice or any fruit accompaniments.  Tasty, but it got me tipsy with just one glass.

El Tapatio has a “Vegetarian’s Delight” section on their menu.  I ordered the Vegetarian Fajitas (to be served with beans, salad and tortillas), but ended up with the Quesadilla.  The quesadilla was filled with cheese, peppers, and onions.  The taste was OK, but it did not wow me.  It came with a  side of refried beans topped with cheese (I avoid refried beans at restaurants because they usually have lard in them), lettuce, one tomato, guacamole, and sour cream. 

Our neighbors ordered the churros for dessert.  Four churros arrived on a plate, with chocolate sauce and whipped cream on the side.  Even though I do not care for cinnamon, I tried a piece.  They were good!  Soft  with just a hint of crunch on the exterior, and not really cinnamon-y.  They had a taste ore reminiscent of a sugared donut.

Overall, El Tapatio is OK, but I do not plan to go again.  The food is not amazing enough for me to make the trek to North Wilmington.

Distrito (Philadelphia, PA)

Distrito

My husband and I went to Distrito with two of our friends.  I originally planned on ordering a salad and maybe one tapas plate (or two), but everyone else at the table wanted to try one of the Tasting Menus.  We were told that everyone at the table had to order the same Tasting Menu, so I reluctantly agreed on the condition that they included some vegetarian options for me.  They more than came through on that promise!

We started with a pitcher of White Sangria (Chardonnay, Brandy, Orange Liqueur, Apples, and Strawberries), some Spiced Nuts, an order of Traditional Guacamole (with Cotija cheese) and an order of Salsa Mexicana.  The Sangria was OK, but I would definitely recommend the Red Sangria (Burgundy, Brandy, Orange Liqueur, Apple, Strawberries, and Spices – we had a pitcher of that as well and it was so good, the spices were a perfect mix in the sangria).  The nuts had a bit of a kick to them (they were peanuts and cashews) and very tasty.  The guacamole was homemade and was blended well (no large hunks of avocado), the Cotija cheese on top gave it just a touch of saltiness.  The Salsa Mexicana was OK – it was the type of salsa with chunks of tomatoes, onion, and cilantro.  Not my type of salsa, but OK.  They served both of these with chips that were lightly salted.

The second part of the meal included a Angelica’s Fresa salad – Strawberries, Spinach, Melon, Blue Cheese, Serrano-Balsamic Vinaigrette, and Poppy Seeds.  The vinaigrette and poppy seed dressing had a little kick to it and paired well with the fruit and spinach – I steered clear of the blue cheese that they added to the salad.  They also brought out a little samosa-like dish for me that included cheese and spinach – I don’t remember what it was called and cannot find it on the menu.  The dough was thick (but not too thick) and the filling was delicious, not spicy at all.  I also received a Tostada with black beans, charred red onion, rajas smoked tomato sofrito, and avocado which was good, but I was starting to get full, so I don’t remember the taste all that well.  An Enchilada de Verduras (which had spinach inside and was coated with a smoked tomato salsa ranchera) was delectable – the ranchera sauce was thick and makes my mouth water just thinking about it. My main meal ended with a side of Arroz Con Frijoles Negros (black beans and rice), although I don’t recommend it.  This dish seemed very bland as related to my other dishes. 

The meal ended with two desserts: Churros (served with Spicy Valrhona Chocolate Sauce and Coconut Crema) and Futas Con Crema (Coconut & Lime Panna Cottas, Tropical Fruit, Wedding Cookies).  I am surprised that the second had coconut in it because I loved the top layer of this dessert (it was the coconut layered on top of the lime) – it was very creamy and rich.  I did not like the lime portion and did not eat it.  The wedding cookies were crunchy with just a hint of cinnamon.  I did not like the churros – the texture was a little too crisp for me and there was a bit too much cinnamon.  The chocolate and coconut cream were good though.  When eating the chocolate with the churro, you cannot taste the spiciness; however, when you taste it on its own, there is quite a kick.  It’s the same way with the cream – you cannot taste the coconut until you try it on its own.

All in all, I definitely recommend Distrito for a vegetarian meal – maybe skip the Tasting Menu, I’m not completely sure that I, as the only vegetarian, got my money’s worth.

Cheesy Tortilla Pie

Cheesy Tortilla Pie (slightly adapted from Kraft Recipes, Total Time: 30 minutes, Servings: 6)

Ingredients

·         1 pkg. Morningstar Farm MealStarters Burger Crumbles

·         1 tsp. garlic powder

·         1 tsp. ground cumin

·         ½ tsp. ground red pepper (cayenne)

·         1 can (16 oz.) refried beans (vegetarian or fat-free)

·         1 burrito-size flour tortilla (11 inch)

·         ½ cup Mexican shredded cheese

Directions

1.      Preheat oven to 400°F. Heat Burger Crumbles in large skillet. Stir in garlic powder, cumin and red pepper. Add beans; cook an additional 5 min., stirring occasionally.

2.      Place tortilla in 9-inch pie pan sprayed with cooking spray, with edge of tortilla coming up side of pan. Fill with the Crumble mixture.

3.      Bake 10 min. or until heated through; top with cheese.

4.      Continue baking 2 min. or until cheese begin to melt.

My husband and I both loved this delicious and low-calorie meal.  It may not seem like it, but it was a complete meal (along with a salad to get in some veggies).  The tortilla crisped nicely and added a little bit of crunch to the crumble/bean mixture (although the bottom was soggy).  I topped it with salsa, my husband used sour cream.  If you  have leftovers, you definitely need to use something liquidy like salsa, guacamole, or sour cream – else it’s too dry.  Great right out of the oven or reheated!  A definite keeper.

Mexican Stuffed Peppers

Tri-Color Stuffed Peppers (slightly adapted from KraftRecipes, Total Time: 55 min., Servings: 8)

I can’t believe that I’ve never written about these stuffed peppers – I feel like they are one of my regular recipes.  Both my husband and I really enjoy them, and use the leftover filling for tortillas.

Ingredients

• 1 bag Morningstar Farms Burger Crumbles
• 1 pkg. (10 oz.) frozen corn OR 1 can (14.5 oz.) corn
• 1 ½ cups salsa (medium or hot, or a mixture of both!)
• 1 ½ - 2 cups cooked instant brown rice
• 1 cup nacho or Mexican cheese
• 1-2 each large red, yellow, green, and orange bell pepper (I find that I have less mixture leftover if I used at least 5 whole peppers)
• ½ - 1 cup water

Directions

1.     Heat oven to 400ºF.

2.     Cook crumbles, corn and salsa in large nonstick skillet on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and ½  cup cheese; spoon into pepper halves.

3.     Place in 13x9-inch baking dish. Pour water into bottom of dish; cover.

4.     Bake 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.

I like this because the peppers cook nicely, but are still firm.  The mixture is slightly spicy – depending what kind of salsa you use, but manageable for those who aren’t spice-crazy.  The peppers and corn add a nice crunch factor to the otherwise soft-textured dish. Low in calories, high in fiber and protein, and great as leftovers!  In my book, that’s tough to beat J

Tex Mex Squash Bake

Tex Mex Squash Bake (slightly adapted from AllRecipes, Total Time: 1 hour, 10 minutes, Servings: 8)

Ingredients

·         1 pkg. Morningstar Farms MealStarters Burger Crumbles

·         2 Tbsp. olive oil

·         4 zucchini, cut into 1/2-inch cubes

·         1 red bell pepper, chopped

·         1 jalapeno pepper, seeded and chopped

·         4 cloves garlic, minced

·         4 green onions, chopped -- white and green parts separated

·         salt and pepper to taste

·         3 Tbsp. tomato paste

·         4 tsp. chili powder, or to taste

·         2 tsp. ground cumin, or to taste

·         1 (15 oz.) can black beans, rinsed and drained

·         1 (15 oz.) can kidney beans, rinsed and drained

·         1 cup frozen corn, thawed

·         ½ cup grated Parmesan cheese, divided

Directions

1.      Cook and stir the burger crumbles in a skillet over medium heat until heated through, about 10 minutes. Set aside.

2.      Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray.

3.      Pour olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.

4.      Stir in the burger crumbles, black beans, kidney beans, corn, and ¼ cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining ¼ cup of Parmesan cheese, and cover the dish with foil.

5.      Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining green onions (green tops) over the top.

This dish was lacking in flavor and I added some tabasco to give it a kick.  The beans were also a bit tough, so I recommended cooking the mixture when the beans are in it.  I also think that using Mexican shredded cheese instead of parmesan would add some flavor to the dish.  Using one large jalapeno or two regular sized ones might also increase the flavor without the need to add Tabasco.  It is fairly healthy, with protein from the beans and burger crumbles, full of vegetables, and low in fat (even with the Parmesan), so I am willing to make some adjustments to it to make it work for my family.  You can serve this by itself, as a filling for tacos, or served over a bed of lettuce with chopped tomatoes. 

Spicy Black Bean Empanadas

Spicy Black Bean Empanadas (slightly adapted from AllRecipes, Total Time: 1 hour, 18 minutes, Servings: 40)

Ingredients

·         2 (17.3 oz.) packages Pepperidge Farm® Puff Pastry Sheets

·         1 egg

·         1 Tbsp. water

·         ½ lb. (1/2 pkg.) Morningstar Farms MealStarters Burger Crumbles

·         1 small red pepper, diced

·         4 medium green onions, chopped (green and white parts)

·         1 clove garlic, minced

·         ½ cup tomato sauce

·         1 tsp. ground cumin

·         1 tsp. chili powder

·         1/8 tsp. crushed red pepper

·         1 ½ cups shredded Mexican or Taco cheese

·         ½ (15 oz.) can black beans, rinsed and drained

Directions

1.      Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.

2.      Stir the egg and water with a fork in a small bowl.

3.      Cook the Burger Crumbles in a skillet over medium-high heat until they are heated through. Add the diced red pepper, green onions and garlic. Cook until tender.

4.      Stir the tomato sauce, cumin, chili powder and crushed red pepper into the skillet. Reduce the heat to low and cook for 8 minutes. Remove from the heat. Stir in the cheese and beans. Let cool.

5.      Unfold 1 pastry sheet on a lightly floured surface. Roll to a 16x12-inch rectangle. Cut into 10 (2 1/2-inch) rounds. Top half of each round with 1 teaspoon mixture. Brush edges of pastry with water. Fold over and press the edges with a fork to seal. Place the empanadas on the prepared baking sheet. Repeat with remaining pastry and mixture. Brush with the egg mixture.

6.      Bake for 18 minutes or until golden.

I found this to be a very time-consuming process.  I only used 1 package of the Puff Pastry because it was taking while to roll them out, cut them, fill them, etc.  In the future, I’ll probably just use the filling to make tacos – less calories (puff pastries are pretty calorific) and more focus on the filling.  I did like them as empanadas, but it was just a little too much dough for my liking – and I overstuffed them!  I didn’t find the filling that spicy, so I will likely add more crushed red pepper in the future, or maybe some cayenne pepper.  I would also reduce the cheese to 1 cup – 1 ½ was too much.  If you have time and patience, I recommend trying the whole recipe.  If not, just make tacos!