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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2-1/2 dozen

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

  • 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.
Nutrition Facts
2 each: 155 calories, 9g fat (4g saturated fat), 9mg cholesterol, 147mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.
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