It all started with the black bean and acorn squash empanada recipe from the Veganomicon.
As usual, I had the wrong squash…and no time to prepare the pastry dough…no time to roll it out…and nothing in the freezer to substitute except for some phyllo dough that I had intended to use for appetizers over the holidays. I knew that I could still make it work.
Meatless Monday had already been pushed to Tuesday due to an over stock of homemade chicken soup from Sunday. I wasn’t going to push it back even further given Jeremy was on call and both kids were doing their best to see who could make me crazier.
Phyllo dough-thawed (needs at least two hours to thaw so think ahead.)
1 small butternut squash-steam in microwave 10 minutes and allow to cool
1 c black beans
1 T olive oil
1 small vidalia onion, chopped
2 cloves garlic, minced
2 tsp maple syrup
- Thaw Phyllo dough (Brand used: Fill O)
- Roast or Microwave Squash * I did this the night before, but you can do it quickly in the microwave or go old school by brushing with olive oil and roasting in 425 degree oven for 40 minutes
- sautee chopped onion and garlic
- add chunked squash, black beans and heat through
- add 2TBS fresh lemon juice, 2 tsp maple syrup, salt to taste * Original recipe called for chopped jalapeno and coriander seeds but I made this one kid friendly
- lay out 3 sheets phyllo dough–spraying cooking spray between each layer. Cut dough in half down the middle. Add 1/3 cup filling to each half and do your best to make a a pretty triangle. Mine were as unattractive as can be…but tasty!
- Lay triangles on cookie sheet coated with spray and use cooking spray over the top of each turnover.
- Bake for 20 minutes at 400 degrees until browned and crispy
- Best eaten warm
Verdict: as I mentioned above, this was not very pretty due to my poor turn over making skills. I liked the crispiness that the phyllo dough added to the recipe rather than the pie like texture of pastry crust, but that was the cook book author’s original plan and I know it would be delicious. Morgan was extremely skeptical based on looks alone, but once I got him to taste the turnover he said “Oooh Yummy!” and ate one and part of mine and part of his dads 🙂
We served the meal with mexican cucumber salad: chopped cucumber, chilled romaine hearts, red bell pepper, scallions, cilantro and sliced avocado. A simple lime/olive oil/ salt and pepper dressing would be great or you can roll like Morgan with Ranch Dressing!