Southwestern Puff Pouches

Squares of puff pastry are topped with cooked brown rice and a black bean-salsa mixture, then twisted shut to form pouches that are baked until golden.

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Ingredients:

• 1 tablespoon olive oil
• 1 white onion, sliced
• 1 15-oz. can black beans, rinsed and drained
• 1 4 1/2-oz can chopped green chilies
• 1/2 cup (medium-spicy) salsa
• 1/2 cup fresh cilantro, chopped
• 2 cups cooked brown rice
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon margarine, melted
• 4 tablespoons salsa
• 2 avocadoes, sliced

Method

In a large skillet over medium heat, saute olive oil and onion for 4 minutes. Add beans, chilies and the 1/2 cup salsa. Saute another 4-5 minutes, stirring occasionally. Meanwhile, in a large mixing bowl, combine rice with cilantro; set aside. On a large cutting board, roll out puff pastry to a 12" square; cut into 4 equal squares (about 6x6" each). Preheat oven to 400 degrees. To build pouches, spoon 1/2 cup rice onto center of each puff pastry square. Layer 1/2 cup of bean mixture on top of rice. Pull all four corners of pastry to center until they meet. Twist the four corners together, pinch seams of pouch to loosely seal. (It's okay if the seams burst open.) Place all four pouches on a nonstick cookie sheet. Brush pastry with melted margarine. Bake for 20 minutes, until flaky, crisp and lightly browned. Top each pouch with 1 tablespoon of the remaining salsa. Serve immediately with sliced avocado on the side.

Notes: Impress your family with this fast and easy meal, that looks like a pastry chef's creation.

Number of servings: 4

Submitted By: kk1000
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