Latin cuisine is bursting with savory flavors and bright colors. One of my favorite appetizers is empanadillas. These are stuffed with all sorts of ingredients, including cheese, guava, meat, and fish. Even though empanadillas are delicious, they are often deep fried in unhealthy fats. So then I thought... Why not find a way to make them healthy? First, I made a smaller version of these for portion control. Without a doubt, I also had to customize the preparation methods. The final result was a true delight...
1 Cup Gluten-Free All Purpose Flour
½ Teaspoon Xanthan Gum
¼ Cup Water
1 Large Egg
1 Tablespoon Olive Oil
1 Can Black Beans (15 oz)
1 Teaspoon Canned Chipotle Peppers in Adobo
2 Raw Garlic Cloves
2 Tablespoons Fresh Lemon Juice
¾ Cup Sliced Plum Tomato¾ Cup Sliced Yellow Onion
½ Cup Black Olives
½ Cup Fresh Cilantro¼ Sea Salt
Whisk together flour and xanthan gum. Add water, egg, and olive oil. Mix thoroughly and wrap dough in plastic wrap. Place in refrigerator until ready to use. Combine all remaining ingredients in a food processor. Roll out dough and use a round cookie cutter to cut out 16 pieces. Place a teaspoon of chipotle and black bean filling in the center of each round piece. Fold in half and use a lightly greased fork (cooking spray) to press on the edges and seal the filling. Coat a large pan with cooking spray to prevent sticking. Place empanadillas on pan and bake at 400°F for 15-20 minutes. Serve with salsa... Enjoy!
Makes 16 Empanadillas.
Note: You will have leftover filling, serve as dip with tortilla chips or as a spread.