PrissyCook

I’ve said it before. I don’t like breakfast all that much, but I somehow am incapable of skipping a meal. I’m always shocked when I hear someone say, “I was too busy and I forgot/didn’t have time for lunch.”

Or my favorite skipping a meal excuse, “Oh, I had some almonds and some trail mix.” Really, and you counted that as a meal?

How does that happen? Doesn’t your tummy start to growl? At some point, do you get little hunger pangs and STOP what you’re doing to EAT?

These Chorizo Black Bean Pepper Jack Cheese Empanadas were good enough to have for breakfast and I packed two for lunch.

 Chorizo Black Bean Pepper Jack Cheese Empanadas

12 oz chorizo, cooked and drained

8 oz Pepper Jack Cheese, shredded

15 oz can spicy black beans, with juice

1 small yellow onion, diced, grilled

2 boxes ready made pie crust

1 egg, mixed

1 5′ bowl

Saute the chorizo and place on a plate with a paper towel to drain. Reserve 1 T of the chorizo oil and grill yellow onion in the same pan. About 8 minutes. Add the black beans, cook another 8 minutes or until the juice in the beans starts to thicken.

Allow the meat and the bean mixture to cool and shred in the cheese. Mix well.

Use a 5′ diameter bowl for a guide and cut out circles in the pie crust. Place about 1/4 cup mixture in each crust, use a fork to pinch the edges and brush with an egg. You should get about 12 empanadas.

Place on a prepared baking sheet and bake in 400 degree oven for 20 minutes.

Share/Save