• 1 lb ground beef
  • 2 TB minced garlic
  • 1 can black beans (with juice)
  • 1/3 cup diced or minced onion
  • oregano
  • paprika
  • cumin
  • italian seasoning
  • cheddar cheese
  • 2 Pillsbury Crescent Roll Dough
Preheat oven according to directions on the crescent rolls packaging. Cover cookie sheet with parchment paper.

Brown beef with onion and mix in garlic. Add black beans along with the liquid in the can and stir. Season to taste, with emphasis on the cumin. (This is essentially taco meat.) Make sure you taste-test! When it's good, take it off the heat and let it cool so it doesn't melt the dough.

Open up the crescent roll packages and flatten out the rolls two at a time, so they form a rectangle. Press the seams together so there are no holes in the empanada. Once they're flattened, sprinkle cheddar cheese on the lower half, dole out some of the cooled meat mixture, sprinkle cheese on top, and fold the dough over to make a pocket. Press down along the edges to seal them. Repeat until you have eight empanadas.

Once formed, put in oven and cook according to the crescent roll package directions. It is the same cooking time. Once done, take out and let cool briefly before serving.

(Around here, we turn off the oven and let them sit until medium brown all over.)

Extra meat can be eaten on its own, with chips, with guacamole, or however you want.