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Santa Fe Foldover
This savory baked foldover is filled with black beans, salsa, and melted cheese, then finished with fresh lettuce, tomato, and sour cream. A quick biscuit and cornmeal dough makes it incredibly fast to pull together for a casual weeknight dinner. The golden crust contrasts perfectly with the warm, spicy filling and cool, crisp toppings.
Ingredients
- 1 cup Bisquick Heart Smart mix
- 2 tablespoons cornmeal
- ¼ cup very hot water
- 1 cup canned no-salt-added black beans, drained, rinsed
- 1 ⁄ 3 cup chunky-style salsa
- 2 tablespoons sliced green onions (2 medium)
- ¼ cup shredded reduced-fat Colby–Monterey Jack cheese blend (1 oz)
- ½ cup shredded lettuce
- 1 ⁄ 3 cup chopped tomato
- 3 tablespoons fat-free sour cream
Instructions
- 1Adjust your oven rack to the lowest position and preheat the oven to 375°F. Coat a 12-inch pizza pan with cooking spray. In a small bowl, combine the biscuit mix, cornmeal, and very hot water, stirring until a soft dough comes together.
- 2Transfer the dough to a work surface dusted with a little extra biscuit mix. Roll the dough gently to coat it, shape it into a ball, and knead it about five times until the surface is smooth.
- 3Roll or press the dough out into a 10-inch circle. Fold the circle into quarters to easily move it, then unfold it directly onto the prepared pizza pan.
- 4Stir the black beans and salsa together in a small bowl. Spread this mixture over the dough, leaving a 2-inch border around the outside. Scatter the sliced green onions over the filling, fold the bare edges of the dough inward over the filling, and top the exposed beans with the shredded cheese.
- 5Bake for 25 to 28 minutes, or until the crust turns golden brown and the cheese melts completely. Remove from the oven and garnish with the shredded lettuce, chopped tomato, and sour cream before serving.