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Pinto Bean Turnovers

 Pinto Bean Turnovers
Try these satisfying snacks from Sue Seymour Valatie, New York. She pats cheese into the dough, then tucks in store-bought bean dip to fix these tasty turnovers. "They're easy to assemble with prepared pie crusts," she says.
15 ServingsPrep/Total Time: 30 min.


  • 3/4 cup pinto bean dip
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • Pastry for a double-crust pie (9 inches)
  • 1/2 cup finely shredded cheddar cheese
  • 1/2 teaspoon chili powder
  • Salsa and sour cream, optional


  • In a bowl, combine bean dip, onion and green pepper; set aside. On a
  • lightly floured surface, roll pastry to 1/8-in. thickness. Sprinkle
  • with half of cheese; press lightly with fingers. Turn pastry over;
  • sprinkle with remaining cheese and press lightly. Cut into 3-in.
  • circles.
  • Place about 2 teaspoons bean mixture in the center of each circle.
  • Fold over; press edges with a fork to seal. Sprinkle with chili
  • powder. Place on lightly greased baking sheets. Bake at 350° for
  • 15-18 minutes or until golden brown. Serve with salsa and sour cream
  • if desired. Yield: 2-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 155 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 147 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

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Pinto Bean Turnovers (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.