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Recipe info
Category: Organic/Appetizers & Snacks
Rating: 3.00
Contributor: jenifer-fields
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Aztec Empanadas
Black beans, sweet corn and red peppers, along with the goodness of brown rice, are stuffed into a flaky pie crust and baked until golden brown.

1 bag (16 ounces) Cascadian FarmŽ Aztec vegetarian meal
1 package (15 ounces) refrigerated pie crusts, softened as directed on package
1/3 cup shredded Colby-Monterey Jack cheese
1 egg white, slightly beaten

1. Heat oven to 450°F. Spray large cookie sheet with cooking spray.
2. Make vegetarian meal as directed on bag. Meanwhile, remove and unfold crusts from package. Cut out 7 circles from each crust, using 3 1/2-inch round cutter.
3. Place almost 1 tablespoon of vegetarian meal on one half of each pastry circle; sprinkle each with about 1 teaspoon cheese. Brush edges of circles with egg white. Fold pastries in half; press edges with fork and pierce tops of crusts to make steam holes. Place empanadas on cookie sheet.
4. Bake 8 to 10 minutes or until golden brown.

Makes 14 appetizers

Nutritional Information
1 Appetizer: Calories 180 (Calories from Fat 80); Fat 9g (Saturated 4g); Cholesterol 10mg; Sodium 200mg; Potassium 95mg; Carbohydrate 21g (Dietary Fiber 1g); Protein 3g

Daily Value: Vitamin A 2%; Vitamin C 0%; Vitamin D 0%; Calcium 2%; Iron 2%; Folic Acid 4%

Dietary Exchanges: 1 1/2 Starch; 1 1/2 Fa
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