Pinto beans are perfect any time of day! You have the try the irresistible combination of creamy Colorado pinto beans with flavorful chilis in these delicious Chili Crunch Pinto Bean Pockets. Check out the video and simple recipe that Colleen Ferreira shared for all of us to enjoy!
Chili Crunch Pinto Bean Pockets
Spicy, yet simple, these perfect little pockets are filled with Colorado’s favorite bean: pintos. Those creamy pintos paired with flavorful chilis, makes this an irresistible snack. You can’t eat just one! Pro tip: Double the recipe below, these freeze well! – Colleen
Ingredients
1 ½ cups cooked pinto beans (about ¾ cup dry beans)
4 green onions, thinly sliced
¼ to ½ cup potato flakes
1 egg
3 tablespoons chili crunch
2 prepared pie crusts, 20 wonton wrappers or empanada dough
Directions
- Rinse dry beans through a stream of water, then soak beans in fresh water for a few hours or overnight.
- Simmer beans in salted water for 90 minutes until beans are cooked.
- Strain the beans and put the cooked beans in a bowl.
- Add in the green onions, egg, and chili crunch, and mix well.
- Sprinkle in ¼ cup of potato flakes, adding more if necessary.
- Once all combined, you should be able to spoon the mixture into a pocket without it running or being too dry.
- Using a circle cookie cutter, cut out your pockets from your pie crust or dough.
- If using wonton wrappers, keep those as is.
- Spoon 1 tablespoon to 1 ½ tablespoons into each circle and fold over the edges, sealing with a touch of water or the tip of a fork.
- Brush with butter or egg wash.
- Bake at 375 degrees for 10 – 15 minutes until golden brown.
- If using wonton wrappers fry on both sides until golden brown – about 4 minutes on low heat, both sides.
- Serve with a drizzle of chili oil and sour cream or plain yogurt.
Recipe Video
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