Print Options

 
 
 Print
Pinto Bean Turnovers Recipe

Pinto Bean Turnovers Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:15 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.