Make the Bean Filling: Coarsely mash the beans. Stir in the onion,
garlic, chilies, chili powder, cumin and vinegar.
Make the Beef Filling: Saute the beef, onion, and garlic and a skillet over
medium heat, breaking up the meat into small bits. Cook until the beef is
browned and the vegetables are soft, about 5 minutes. Drain off fat in a
colander. Wipe out skillet with paper towels, and return the meat mixture
to it, off the heat. Stir in the chilis, chili powder, cumin and salt to
taste.
Finish the dish: Preheat the oven to 400 degrees. Place a disk of daugh on
a work surface. Spoon 2 scant tablespoons of bean filling onto one half
leaving a 1/2-inch border around the edge. Top with 1 tablespoon grated
cheese if you like. Brush the edges of the dough with water. Fold the dough
over the filling, forming a half circle. With the tines of a fork, press
the edges together firmly, and poke a few holes, in the top to let the
steam escape. REpeat until you have used all the filling. Use the same
procedure with the meat filling topping with 1 tablespoon salsa if you
wish. Place the empanadas on a baking sheet, and coast them lightly with
vegetable oil spray. Bake for 15 to 20 minutes, until golden brown. Serve
hot or at room temperature.
Nutritional info per serving, beef: 180 cal; 8g pro,
24 g carb, 6g fat (32%). Exchanges: .2 veg, 1.6 bread, .5 meat, 1 fat
Nurtritional info per serving, bean: 185 cal; 8g pro,
34 g carb, 6g fat (32%). Exchanges: .1 veg, 2.3 bread, .2 meat, .4
fat
Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96
