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Santa Fe Black Bean Foldover
Crispy on the outside and packed with a warm, spiced filling, this rustic bake brings Southwestern flavors straight to your table. A quick biscuit and cornmeal dough forms the base, wrapping around a hearty center of black beans, salsa, and melted cheese. Once it's pulled from the oven, you'll pile it high with cool lettuce, fresh tomatoes, and a dollop of sour cream. It's a fun, casual meal that skips the fuss of traditional pie crusts.
Equipment
- Oven
- Rolling Pin
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 the oven rack to the lowest position and preheat 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. Don't over-knead, or the crust will become tough.
- 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 top with the shredded lettuce, chopped tomato, and sour cream.
Notes
- Make ahead: You can mix the dough and keep it wrapped in the fridge for up to a day before rolling it out.
- Swap: Try using pinto beans or adding a handful of frozen corn to the filling mixture.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp up the crust.