Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
I love to make these empanadas for a small plate at parties, but they are also a delish dinner and awesome as lunch the next day. I guess what I’m saying is, make a quintuple recipe. Just kidding! Kind of.
It’s also another reason to keep frozen homemade dough on hand. About half of the prep time here is in the crust-making.
Here’s what you need:
The great thing here is that you can really put whatever you want in these. They are a great way to use leftovers, too. The time in the oven is really only to cook the pie crust.
Start by sautéing any of the filling material that’s not already cooked. Mix it in with the rest (canned beans, corn, etc) into one bowl with a healthy shake of chili powder and cumin. I would say at least 1/2 teaspoon, each. I always overshoot the amount of filling, ever time. You really only need 3-4 cups but it’s great to put in quesadillas/burritos/burrito bowls for lunch the next day. Also: I avoid putting salsa in the filling because I can always add it on top – it saves room for other goodness.
Divide the pie crust into six balls and roll them out into ovals (I find ovals are more realistic than circles when it comes to emapanada-shaping). Place the dough on the cookie sheet before filling (you may have to work in batches, but these are really difficult to move when they are both filled and uncooked).
Scoop filling on top of the dough oval and then fold the dough over so the two ends of the long part meet. Bring the top half as close as you can to the bottom half, but when you do, use the bottom half to seal the little pie.
Poke a few holes in the pie with a fork and bake at 400 for about 20 minutes. You only are waiting for the pie crust to be done at this point, so check on them at 15 minutes and go from there.
I love these little pies so much! There are endless possibilities and in my opinion, there’s nothing better than a flaky, homemade pie crust.