MEXICAN PINATA POCKETS
Steps:
- 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.
MEXI-CALI PITA POCKETS
Make and share this Mexi-Cali Pita Pockets recipe from Food.com.
Provided by Shelley Marie
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/2 picante, mayo and salt, mix well.
- Toss with lettuce, avocado, tomato, chicken, olives, and onion.
- Spoon into pita pockets, top with grated cheese and drizzle with remaining picante sauce.
- To warm pita bread, wrap in foil ans bake 10 min at 350.
Nutrition Facts : Calories 383.5, Fat 18, SaturatedFat 4.3, Cholesterol 11.6, Sodium 1038.6, Carbohydrate 47.5, Fiber 7.2, Sugar 4.1, Protein 10.8
FIESTA PITA
A very filling and delicious twist on a bean burrito.
Provided by Piratefrog
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.4 g, Cholesterol 16.8 mg, Fat 14.1 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 4.2 g, Sodium 1336.6 mg, Sugar 4.6 g
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