Mexican Pinata Pockets

Mexican Pinata Pockets
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

1
Watch how to make this recipe.
2
Preheat oven to 425 degrees F.
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OvenOven
3
In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack.
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Taco Seasoning MixTaco Seasoning Mix
Black BeansBlack Beans
Pepperjack CheesePepperjack Cheese
TomatoTomato
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Mixing BowlMixing Bowl
4
Mix to combined and set aside.
5
In a small bowl beat together the egg and water and set aside.
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WaterWater
EggEgg
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6
Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.
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Pie Dough RoundsPie Dough Rounds
DoughDough
7
Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles.
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DoughDough
8
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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DoughDough
9
Place all 16 formed pinata pockets onto two baking sheets.
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Baking SheetBaking Sheet
10
Brush the tops with egg wash and sprinkle each with remaining cheese.
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CheeseCheese
EggEgg
11
Bake for 15 minutes.
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12
Serve hot with a bowl of salsa for dipping.
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SalsaSalsa
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BowlBowl
DifficultyHard
Ready In35 m.
Servings16
Health Score5
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