Veggie Pocket Sandwich (Black Beans and Corn) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Juicy, adaptable, yummy goodness Ingredients:
1 cup corn |
1 cup garbanzo beans |
1 cup dark red kidney beans |
1 cup black beans |
1 small red onion, diced |
1 small jalapeno, seeded diced |
1/3 cup cilantro |
1/2 cup sour cream |
3/4 cup salsa or 3/4 cup picante sauce |
1/2 teaspoon cumin |
1/2 teaspoon sugar |
1 teaspoon chili powder |
salt and pepper |
2 cups flour |
1/2 teaspoon salt |
1 teaspoon baking powder |
1/4 cup evaporated milk |
1/2 cup water |
2 teaspoons canola oil |
additional oil (for frying) |
Directions:
1. Mix all sandwich ingredients.
2. Make Pocket Bread: mix dry ingredients and wet ingredients together until a soft ball forms.
3. Rest, covered for 15 minutes.
4. divide into four and form 6 inch round discs
5. fry 2 to 3 minutes each side until golden brown.
6. Cut a slit in the sides, fill with sandwich filling.
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