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Serves 8 | Prep Time 20 minutes | Cook Time 25 minutes
• 15 ounces Eden Spanish Rice & Beans
or Eden Mexican Rice & Beans
• 1/2 cup organic sweet corn, fresh or frozen
• 1/4 cup green bell pepper, small diced
• 1/4 cup red bell pepper, small diced
• 32 won-ton wrappers
or puff pastry or phyllo dough
• 16 ounces Eden Safflower Oil, for deep-frying empanadas
• 8 ounces salsa, or fresh lemon and/or lime juice
Mix the rice & beans, corn, and peppers together in a small mixing bowl thoroughly. Take a won-ton wrapper and place 1 heaping teaspoon of the rice & bean filling in the center of the rapper. With cold water, moisten the edges of the wrapper. Take one corner of the wrapper and fold it over the filling to the opposite corner and press firmly to seal the filling inside the wrapper forming a pyramid-shaped pastry. Repeat until all wrappers are filled.
Heat oil in a deep fryer or heavy pot. When hot, deep-fry four or five stuffed wrappers at a time until crisp and golden brown. Remove and drain on paper towels. Serve with red salsa or salsa verde.
Variation: Substitute Eden Organic Mexican Rice & Black Beans for Spanish Rice & Pinto Beans. Instead of serving with salse, simply squeeze fresh lemon and/or lime juice over the empanadas.
Yield: 32 empanada; 4 per person
Per serving: 435 calories, 2g fat (5% calories from fat), 15g protein, 87g carbohydrate, 2g fiber, 0mg cholesterol, 961mg sodium