Mexican Pinata Pockets

Name: Mexican Pinata Pockets
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 16
Cuisine: Mexican
Ingredients: 425 grams black beans; 425 grams diced tomatoes with green chiles; 1 egg; 177 milliliters shredded pepper jack cheese; 2 boxes refrigerator pie crust (4 rounds); 1 Jar salsa; 2 teaspoons taco seasoning; 1 Tbsp water

Need a vegetarian hor d'oeuvre? Mexican Pinata Pockets could be an excellent recipe to try. This recipe makes 16 servings with 57 calories, 4g of protein, and 2g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have beans, refrigerator pie crust, jar salsa, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

Equipment you will use

Oven

In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack.

Ingredients you will need

Taco Seasoning Mix

Black Beans

Pepperjack Cheese

Tomato

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Mixing Bowl

Mix to combined and set aside.

In a small bowl beat together the egg and water and set aside.

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Water

Egg

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Bowl

Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.

Ingredients you will need

Pie Dough Rounds

Dough

Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles.

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Dough

Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling.

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Dough

Place all 16 formed pinata pockets onto two baking sheets.

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Baking Sheet

Brush the tops with egg wash and sprinkle each with remaining cheese.

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Cheese

Egg

Bake for 15 minutes.

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Oven

Serve hot with a bowl of salsa for dipping.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

425grams

black beans 425grams

diced tomatoes with green chiles 1

egg 177milliliters

shredded pepper jack cheese 2boxes

refrigerator pie crust (4 rounds)1Jar

salsa 2teaspoons

taco seasoning 1Tbsp

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.