Friday, January 22, 2010

Southwestern Black Bean Empanadas

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

  • 1 cup corn flour

  • 1 cup water

  • 1 can black beans

  • Oil

Served with:

  • ½ medium-size cabbage or lettuce

  • 3 tomatoes

  • ¼ medium-size onion or ½ small onion

  • 1–2 lemons or limes

  • 1 avocado

  • 1 handful cilantro

  • Sugar

  • Salt and black pepper (to taste)

1. Mix the corn flour with water until it becomes solid and has no crumbs.

2. Stretch out the cellophane (plastic wrap), put it on the cutting board, wet your hands a little bit, and take out some dough.

3. Make a ball from the dough, and then press it down onto the board.

4. Knead the dough until it become flat and round. This is called the tortilla.

5. Repeat until all the dough becomes the tortilla. Open the black beans can, and blend it in a blender.

6. Pour the blended black bean into a pan, put in on a stove, and heat it with medium heat.

7. Stir once a while and let the black bean heat up until they become thick and dry.

8. When the bean dries, take some of it, and spread it onto the surface of the tortilla.

9. Fold the tortilla to make a half circle tortilla with the bean spread on the inside part (Just remember when you fold it, you fold it together with the cellophane so it won’t break.)

10. Heat up some oil in the pan, and fry the tortilla until both sides are golden brown, and then put it aside.

11. To make the Hispanic Salsa, just put the diced onion in a bowl.

12. Squeeze the lemon and pour into the bowl. Mix thoroughly and let it marinate for a while.

13. Add in about 1 teaspoon of sugar, a pinch of salt, and black pepper as much as you like. Mix lightly.

14. Add in the diced tomatoes.

15. Add in the cilantro.

16. Mix thoroughly.