Spinach and Black Bean Empanadas

South Louisiana is ffffrreezing.  Yesterday morning we woke up to no heat and 57 degrees.  Thankfully we have a large fireplace that kept us from frostbite.  Well when it is cold outside I always feel like cooking so I have made a few things I thought would be fun to share.  After reading Young Wifey's Blog about empanada's I was inspired to make a vegetarian version of my own.  Corbin loves black beans and Jackson loves spinach so I thought I would combine the two and they were wonderful.  One of Jackson's friends who is not vegetarian loved them.  Oh and we are only veg for a few more weeks. :]

One thought....if you do not think these look healthy you would be wrong.  All ingredients are organic!  Fat is NOT a bad thing, you need it for good brain function and numerous other things.  If you are a calorie counter.....can't help you there.  One improvement that could be made is using spelt flour to make the pie crust.

Spinach and Black Bean Empanadas
2 tablespoons olive oil
1 small onion diced
2 cloves garlic chopped
1 lb. frozen chopped spinach
Chopped jalapeno to taste
2 cups cooked black beans, rinsed and drained well
2 cups shredded cheddar cheese
Salt to taste
2 refrigerated pie crusts
Saute' onion and garlic in olive oil until tender.  Add spinach and jalapenos, season with salt.  After the spinach is cooked taste for flavor and adjust to your taste.  Let mixture cool a little.  Add black beans and cheese.  Open pie crusts and roll out a little.  Cut into 4 pieces each and place mixture in the middle then seal edges.  Bake on 375 until golden brown, 20 minutes or so.  I served these with cilantro sour cream, which is just sour cream and a little cilantro placed in a food processor.