Banana Empanadas

• 2 T veg oil
• 1 firm med banana, diced
• 3/4 c chopped onion
• 1 15 oz can black beans, drained
• 1/4 c frsh cilantro
• 3/4 t cumin
• 1/4 t cayenne
• 1 17.3 oz package frozen puff pastry, thawed OR 1 package pizza dough
• 1 c coarsely grated Monterey Jack cheese
• 1 egg beaten to blend

1. Heat oil in skillet over high heat, add banana and saute until golden. Transfer to paper towel to drain.
2. Add onion to skillet, saute 3 min. Add beans, cilantro, spices, cook until hot, about 3 min.
3. Mash with fork to a paste. Season with S and cool
4. Preheat 425
5. Roll out dough to 14 in square. Cut into 9-12 squares. Place a heaping T of filling in center of squares. Sprinkle with cheese and bananas. Brush edges of squares with glaze. Fold into triangle. Use fork to seal edges. Arrange on rimmed baking sheet, brsuh with glaze. Bake until golden, about 15 min. Serve hot.

t, banana, onion, black beans, frsh cilantro, cumin, cayenne, pastry, cheese, egg

Taken from www.epicurious.com/recipes/member/views/banana-empanadas-51278041 (may not work)