Ingredients with Measurements:
- 1 pound ground beef
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 package refrigerated crescent roll dough
- 1 egg, beaten
- 1/2 cup mayonnaise
- 2 tablespoons adobo sauce from canned chipotle peppers
- 1 tablespoon lime juice
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine ground beef, black beans, red bell pepper, jalapeño pepper, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
3. Unroll the crescent roll dough and separate into triangles. Arrange the triangles on the prepared baking sheet, overlapping the edges to form a rectangle.
4. Spoon the beef and bean mixture onto the center of the dough, leaving a border around the edge.
5. Fold the edges of the dough over the filling, pressing to seal.
6. Brush the beaten egg over the top of the dough.
7. Bake for 20-25 minutes, or until the dough is golden brown and the filling is cooked through.
8. While the roll is baking, make the chipotle mayo by whisking together mayonnaise, adobo sauce, and lime juice in a small bowl.
9. Serve the beef and bean roll hot, sliced into portions, with a dollop of chipotle mayo on top.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 27g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of beef.
- Pinto beans or kidney beans can be used instead of black beans.
- Green bell pepper can be used instead of red bell pepper.
- Chipotle hot sauce can be used instead of adobo sauce.
Variations:
- Add shredded cheese on top of the beef and bean mixture before folding the dough over.
- Add diced onions or garlic to the beef and bean mixture for extra flavor.
- Use a different type of hot sauce or seasoning blend to customize the flavor.
Tips and tricks:
- Make sure to drain and rinse the black beans before using them.
- Use a non-stick baking sheet or spray the parchment paper with cooking spray to prevent sticking.
- Let the beef and bean mixture cool slightly before spooning it onto the dough to prevent the dough from becoming soggy.
- Serve with additional toppings such as diced tomatoes, avocado, or cilantro.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the beef and bean roll on a platter with the chipotle mayo on the side for dipping.
Garnishes:
Garnish with chopped cilantro or sliced jalapeño peppers.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the dough is not sealing properly, use a fork to press the edges together.
- If the roll is browning too quickly, cover it with foil and continue baking until the filling is cooked through.
Food safety advice:
- Make sure to cook the beef and bean mixture to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
The combination of beef and beans is a classic Tex-Mex flavor profile, often used in dishes such as chili and tacos.
Flavor profiles:
This dish is spicy, smoky, and savory, with a hint of sweetness from the crescent roll dough.
Serving suggestions:
Serve as a main dish for dinner or as an appetizer for a party.
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Region: Mexican