Mexican Pinata Pockets
- Level: Easy
- Yield: 16 pockets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 192
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 16
- Sodium
- 423
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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
- 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.