Mexican Pinata Pockets

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
16 pockets
Level:
Easy

Ingredients
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can diced tomatoes with green chiles
  • 2 teaspoons taco seasoning
  • 3/4 cup shredded pepper jack cheese
  • 1 egg
  • 1 tablespoon water
  • 2 boxes refrigerator pie crust (4 rounds)
  • Jar salsa
Directions
Watch how to make this recipe.
  • Preheat oven to 425 degrees F.

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

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

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

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

  • Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes.

  • Serve hot with a bowl of salsa for dipping.


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    This recipe is featured in:

    Cinco de Mayo