Black Bean- Cilantro Rice

serves 4 ( 1/2 c. rice and 2/3 c. bean mixture = 5 points +)

• 2 c. cooked rice
• 3/4 c. chopped onion
• 1 T. crushed garlic
• 1/4 tsp. ground cumin, 1/2 jalapeno, seeded and chopped
• 1 T. olive oil
• 15 oz. can black beans, drained and rinsed
• 1 c. fat-free chicken broth
• 1/4 tsp. salt1/4 c. cilantro, chopped
• 2 T. queso fresco, crumbled

Heat a nonstick skillet over medium-high heat. Add onion, jalapeno,  garlic,  and cumin. Cook until onion softens. Add beans and chicken broth. Cook 6 minutes. Lightly mash with a fork. Top rice with bean mixture. Sprinkle with cilantro and queso fresco.

"Cooking Light"

Orzo Salad with Spicy Buttermilk Dressing

A great pasta salad to serve with any Mexican dish or grilled entree.

Serves 8 ( about 3/4 c. = 5 points +)

• 1 c. uncooked orzo pasta
• 1 c. frozen whole-kernel corn, thawed
• 24 grape tomatoes, halved
• 3 green onions, sliced
• 1 ( 15 oz.) can black beans, drained and rinsed
• 1/4 c. low-fat buttermilk
• 3 T. chopped, fresh cilantro, divided
• 3 T. fresh lime juice
• 2 T. fat-free sour cream
• 2 T. light mayonnaise
• 1 tsp. chili powder
• salt
• pepper
• 1 tsp. crushed garlic
• 1 peeled, diced avocado
• 1 T. fresh, chopped parsley

Cook pasta; drain and rinse in cold water. 
Place orzo, corn and next 3 ingredients ( through beans) in a large bowl; toss.

Combine buttermilk, 2 T. cilantro and next 7 ingredients ( through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Gently stir in avocado. Garnish with remaining 1 T. cilantro and 1 T. parsley.

adapted from "Cooking Light"

Black Bean, Corn, Green Grape, and Avocado Salad

This salad was amazing! The combination of the sweet and savory was refreshing and light tasting. I served this as a side dish with Chicken Chili Enchiladas. This would be a nice main course for a lunch, too. This recipe comes from the book "Eating in Color" by Frances Largeman-Roth. I have enjoyed every recipe I have tried from this book so far. I hope you like this one too!

serves 6 ( about 1 c. = 4 points +)

• 1 tsp. grated lime zest
• 2 T. fresh lime juice
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 ( 15 oz) can black beans, drained and rinsed
• 1 mango, diced
• 1 avocado, diced
• 1/3 c. frozen corn kernels, thawed
• 1/2 jalapeno pepper, seeded and finely chopped
• 1/2 c. green grapes, quartered

In a small bowl, combine the lime zest, juice, salt and cayenne pepper. Add the beans and stir to coat.

In a large bowl. combine remaining ingredients. Add beans and gently toss to combine. Serve at room temperature.

Chicken Taco Salad

This salad is fairly quick and easy to make if you use a rotisserie chicken.

Serves 6 ( 1 c. lettuce, topped with about 3/4 c. chicken mixture, 1/3 c. corn mixture, radishes and tortilla strips = 8 points +)

• 6 ( 6 inch) corn tortillas
• 1 c. salsa verde
• 3 oz. reduced-fat cream cheese
• 3 c. rotisserie chicken ( mixture of white and dark meat)
• 1/2 c. sliced green onions
• 2 T. lime juice, divided
• 5 tsp. olive oil, divided
• 2/3 c. black beans, drained and rinsed
• 2/3 c. frozen kernel corn, thawed
• 2/3 c. chopped red bell pepper
• 1/4 c. chopped, fresh cilantro
• 6 c. chopped Romaine lettuce
• 3 radishes, sliced thinly
• salt and pepper to taste

Preheat oven to 450. Cut tortillas into 1/4 inch strips, place on a baking sheet and spray with cooking spray. Bake 5 minutes, turn and bake an additional 5 minutes or until crisp. Cool.

Heat a nonstick skillet coated with cooking spray. Add salsa verde and cream cheese. Cook until cream cheese is melted. Stir in chicken, onions and 1 T. lime juice; remove from pan and keep warm.
Rinse out pan, add 2 tsp. oil and swirl to coat.
Add beans, corn and bell pepper. Saute, 2 minutes. Stir in cilantro.

Combine remaining 1 T. lime juice and 1 T. olive oil in a large bowl;  Add lettuce and toss to coat.

Place about 1 c. lettuce on each plate. Top with chicken mixture, corn mixture, radishes and tortilla strips. Season with salt and pepper to taste.

adapted from "Cooking Light"

Mango Black Bean Salad

serves 6 ( 2/3 c. = 4 points +)

• 1-1/2 c. diced mango
• 1 c. thinly sliced green onions
• 1/2 c. cooked brown rice ( I used Minute Rice to save time)
• 1/4 c. chopped, fresh cilantro
• 2 T. salsa verde
• 2 T. lime juice
• 2 T. olive oil
• salt and pepper to taste
• 1 ( 15 oz) can black beans, drained and rinsed

Combine all ingredients in a bowl. Toss lightly to mix.

adapted from "Cooking Light"

Stacked Chicken Enchiladas

This recipe is adapted from Cooking Light. The portion size is quite hearty. You will definitely be full after this meal!

serves 6 ( 10 points +)

• 1 T. canola oil
• 8 skinless, boneless chicken thighs ( about 2 lbs.)
• 1 tsp. ground cumin
• salt and pepper to taste
• 2 c. chopped onion
• 1 T. crushed garlic
• 15 oz. crushed tomatoes ( canned)
• 1 c. chopped fresh cilantro, divided
• 3 T. lime juice
• 1 c. salsa verde
• 12 ( 6 inch) corn tortillas
• 3/4 c. shredded pepper-jack cheese
• 6 T. fat-free sour cream

Preheat oven to 425 degrees.

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook until done. Remove and let stand 5 minutes before shredding.
Meanwhile, add onion to pan and cook until translucent. Add garlic, tomatoes, cumin, salt and pepper to taste. Stir in shredded chicken.

In a medium bowl, stir together salsa verde and 3/4 c. cilantro.

Spoon 1/4 c. salsa mixture on the bottom of an 11 x 7 inch pan coated with nonstick spray. Top with 4 overlapping tortillas, half of chicken mixture, 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture. Sprinkle evenly with cheese. Bake 15 minutes or until golden. Sprinkle with remaining 1/4 c. cilantro. Top each serving with 1 T. sour cream.

Mexicali Chicken and Rice

This recipe is one of those awesome slow-cooker recipes where you just throw in the ingredients and forget about it. In fact, I had forgotten to start dinner earlier and just decided to cook this on high. I had the whole dinner ready in under three hours. I opted to add avocado to my serving and later added sour cream. If you opt for this as well, use 1/8 of an avocado and 1 T. fat-free sour cream for an additional 1 point. I saw the original recipe on a site called "budgetbytes.com" and just slightly adapted it. I hope you like it.

serves 8 (1/2 c. rice and a generous 1/2 c. chicken mixture = 8 points +)

• 1-1/2 lbs. boneless, skinless chicken breasts
• 1 ( 16 oz. ) jar salsa
• 1 ( 15 oz) can black beans, rinsed and drained
• 1 c. frozen whole kernel corn
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• salt and pepper to taste
• 1 c. reduced fat cheddar
• 4 c. cooked white rice
• cilantro, chopped
• 1 avocado, chopped ( optional)
• 8 T. fat-free sour cream ( optional)

Add everything to the slow cooker except rice, cheese, cilantro, avocado and sour cream.
Cook on high 3-4 hours or low 6-8 hours. Shred chicken about 10 minutes before serving. Serve chicken mixture over rice. Top with cheese and cilantro. Add avocado and sour cream if desired.

Chicken Fajita Casserole

Easy, fairly quick and a good way to get some extra veggies into your diet.

serves 8 ( 6 points +)

• 3 c. cooked boneless skinless chicken breast, shredded
• 1 can ( 16 oz) fat-free refried beans
• 1 can ( 15 oz) tomato sauce
• 1 package fajita seasoning mix
• 1 bag ( 16 oz) frozen stir-fry bell peppers and onions, thawed and drained
• 8 ( 6 inch) La Tortilla Factory whole wheat tortillas or another low carb tortilla
• 2 c. shredded, low-fat cheddar

Preheat oven to 375 and spray a 13 x 9 inch glass baking pan with nonstick spray.
In a medium bowl, mix refried beans, tomato sauce and fajita seasoning. Stir in chicken.

Spread about 1/2 c. bean mixture over the bottom of baking dish. Top with 4 tortillas, overlapping as necessary. Top with half the remaining bean mixture, half of the stir-fry vegetables and 1 c. cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.

Cover baking dish with foil. Bake 30 minutes. Uncover and bake and additional 15-20 minutes or until hot and bubbly. Let stand 5 minutes before cutting.

adapted from "Betty Crocker"

Black Bean Dip

This very yummy black bean dip is a perfect  party appetizer or a side dish to accompany any Mexican main course. Serve with tortilla chips.

serves 6 ( about 1/4 c. = 3 points + )

• 1 tsp. olive oil
• 1 c. chopped onion
• 1 tsp. crushed garlic
• 1 tsp. ground cumin
• 1 ( 15 oz) can black beans, undrained
• 1/4 c. shredded, part-skim mozzarella
• 2 T. crumbled queso fresco cheese
• 1 can ( 10 oz) Rotel diced tomatoes with green chilies, drain most of the liquid
•  chopped fresh cilantro

Heat oil in a nonstick skillet coated with cooking spray. Add onion and cook until tender. Stir in garlic and cumin. Add black beans with liquid from the can. Bring to a boil. Mash with a potato masher. Cook until thickened ( 5-10 minutes)
Transfer bean mixture to an 8 inch square pan coated with nonstick spray. Top with mozzarella and queso fresco.
Bake for 12 minutes or until hot and bubbly. Top with Rotel tomatoes and cilantro.

Pork Tacos with Grilled Pineapple Avocado Salsa

This flavorful recipe takes a little bit of time to cook, but overall, it is pretty simple. I love the combination of the pork with the grilled pineapple, and of course, avocado is an added bonus! You will have extra liquid when this is done cooking, so serve with a slotted spoon.

Makes 16 tacos ( 5 points + each)
Tacos:

• 2-1/4 lbs. pork tenderloin, cut into bite sized pieces
• 1 T. olive oil
• 1 T. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 T. garlic powder
• 1/4 c. fresh orange juice
• 1 c. fat-free chicken broth 
• 16 corn tortillas ( La Tortilla Factory brand is awesome!)

Heat oil in a Dutch oven or large pot. Cook pork, browning on all sides ( may have to cook in batches)
Add chili powder, cumin, salt and pepper. Stir. Add orange juice and broth. Cover and cook on low for 1- 1-1/4 hours or until very tender. Warm tortillas either in the oven, covered with foil or in a frying pan.


Salsa:

• 1 fresh pineapple, peeled, cored and cut into spears
• 1 c. diced avocado
• 1/4 c. finely chopped red onion
• 1/2 c. chopped, fresh cilantro
• 2 T. finely chopped, seeded jalapeno pepper
• salt to taste
• 1 T. honey
• 2 T. lime juice

Spray a grill pan with nonstick spray. Cook pineapple spears until softened and grill lines form on all sides. Remove and cool for about 15 minutes. Chop pineapple and place in a medium bowl. Carefully stir in remaining ingredients. Serve with pork tacos.

Crispy Chicken, Rice and Black Bean Burritos

This quick, filling and delicious recipe is sure to go in the Mexican food favorites!

serves 8 ( 9 points +)

• 1 c. cooked, shredded boneless, skinless chicken breast
• 1 can black beans ( 15 oz) drained and rinsed
• 1 c. diced red bell pepper
• 1/4 c. finely chopped onion
• 1/4 c. fresh cilantro, chopped
• 1-1/2 c. cooked rice
• 2 T. lime juice
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 8 oz. Velveeta Mexican cheese, grated ( about 2 c.)
• 8 burrito sized flour tortillas ( 4 points each or less)

In a medium bowl, stir all ingredients together until blended.
Spoon mixture evenly down the center of each tortilla. Fold in sides and roll. 
Coat burritos with nonstick spray. Place four burritos, seam side down on a griddle or skillet over medium heat. Cook until golden brown on one side. Flip and cook until the other side is golden brown. Remove and keep warm. Repeat with remaining burritos.

Chicken with Black Bean, Roasted Red Pepper and Avocado Salsa

This dish was not only quick, it was beautiful and delicious. I hope you like it!

serves 8 ( 5 points +)

• 3-4 T. lime juice, divided
• 8 ( 4 oz) boneless, skinless chicken breast halves
• 1 can ( 15 oz) black beans, drained and rinsed
• 1 roasted red pepper, diced
• 1/4 c. finely chopped red onion
• 1/2 c. chopped, fresh cilantro
• 1 c. diced avocado
• salt and pepper to taste

Brush chicken with 2 T. lime juice and let stand for 10 minutes. Season chicken with salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat with nonstick spray.
Cook chicken for 3-4 minutes per side or until browned and juices run clear.

Meanwhile, in a medium bowl, combine black beans, red pepper, red onion, cilantro and avocado. Add 1-2 T. lime juice and salt to taste. Serve salsa over chicken.

Chili Spiced Chicken Soup with Avocado Relish

What an amazing soup for a cool, wintry day. It is the perfect combination of spiciness with cool toppings to balance it out. This recipe is sure to satisfy all soup lovers!

serves 8 ( about 1-1/4 c. soup with 1/4 c. relish = 7 points +)

Spice Blend:

• 2-1/2 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. dried oregano
• 1 tsp. black pepper
• 1/2 tsp. salt

Soup:

• 1 T. canola oil, divided
• 1-1/4 lbs. boneless, skinless chicken breasts, cut into 1/2 inch wide strips
• 2 c. chopped onion
• 1 c. chopped red bell pepper
• 1 c. chopped green bell pepper
• 1 c. chopped yellow bell pepper
• 1 T. crushed garlic ( from a jar)
• 1/2 tsp. salt
• 2 c. frozen corn, thawed
• 1 ( 32 oz) carton fat-free chicken broth
• 1 ( 28 oz) can diced tomatoes, undrained
• 2 T. lime juice

Relish:

• 1/2 c. chopped, fresh cilantro
• 1/3 c. chopped green onions
• 3 oz. queso fresco, crumbled
• 1 diced, peeled avocado

Combine spice ingredients in a small bowl.

To prepare soup, heat 2 tsp. oil in a large nonstick saucepan. Add chicken; sprinkle 1-1/2 T. spice mix over chicken. Saute 8 minutes or until done; Remove and cool Chop chicken into small pieces; set aside.

Heat remaining 1 tsp. oil in pan. Add onion, peppers, garlic and 1/2 tsp. salt. Sprinkle vegetable mixture  with remaining spice blend; saute 8 minutes or until vegetables are tender. Stir in chicken, corn, broth and tomatoes; bring to a boil. Reduce heat and simmer for 15 minutes. Add lime juice.

To prepare relish, combine all ingredients.

Ladle 1-1/4 c. soup into bowls; top with 1/4 c. relish.


adapted from "Cooking Light"

Mexican Chicken Rice Casserole

Chicken rice casserole with a Mexican flaire! This casserole was fairly easy to make and tasted great. Using Minute brand brown rice also saved time.

serves 6 * 8 points +)

• 12 oz. boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 c. onion, chopped
• 1 T. flour
• 1 tsp. cumin
• 3/4 c. fat-free chicken broth
• 8 oz. Mexican or Pepper Jack Velveeta, cubed
• 2 c. cooked brown Minute rice
• 1/2 c. reduced- fat shredded Colby Jack cheese

Preheat oven to 375 degrees.
Heat a large nonstick skillet over medium-high heat. Spray with nonstick spray. Add chicken and cook for 2 minutes. Remove chicken and set aside.
Add peppers and onions to pan. Cook 5 minutes. Sprinkle with flour and cumin. Cook 1 minute. Stir in chicken broth until smooth. Cook 2 minutes. Stir in Velveeta and cook until cheese is melted. Return chicken to pan with cooked rice. Stir to coat. Transfer mixture to an 11 x 7 inch baking dish coated with nonstick spray. Sprinkle with Colby Jack cheese. Bake at 375 for 20 minutes.

adapted from "Cooking Light"

Spicy Black Beans

Perfect accompaniment to a Mexican meal!

serves 4 ( about 1/2 c. =  2 points +)
2 tsp. canola oil
1 c. chopped red bell pepper
1 jalapeno pepper, finely chopped
2 T. lime juice
1/4 tsp. salt
1 can ( 15 oz) black beans, drained and rinsed
2 T. chopped, fresh cilantro

Heat a large nonstick skillet over medium heat. Add oil. Add peppers and cook for 4 minutes. Add lime juice and salt. Add beans and heat through. Top with cilantro.

"Cooking Light"

Enchilada Casserole

serves 4 ( 10 points +)

• 1 lb. ground sirloin
• 1 c. chopped onion
• 1 T. butter
• 1 T. minced garlic
• 1-1/2 T. flour
• 1 c. fat-free beef broth
• 1 T. taco seasoning
• 8 oz. tomato sauce
• 4 ( 8 inch) whole wheat tortillas, such as La Tortilla Factory
• 1/3 c. reduced fat Monterey Jack cheese

Heat a large nonstick skillet over medium-high heat. Cook beef and onions until meat is no longer pink; drain.
Preheat oven to 400 degrees.
Melt butter in a medium saucepan. Add garlic and cook 30 seconds. Sprinkle with flour and cook another 30 seconds. Add broth, taco seasoning and tomato sauce. Bring to a boil; cook 2 minutes, stirring occasionally.
Reserve 1/2 c. tomato sauce mixture. Add remaining mixture to beef mixture.
Place one tortilla in the bottom of a 9 inch pie dish. Top with 1/3 of the beef mixture. Repeat twice more. Top with remaining tortilla. Spread reserved tomato sauce mixture over the top and sprinkle with cheese. Bake for 10-15 minutes or until cheese is melted.

"Cooking Light"

CrockPot Chicken Chili

This dish was perfect for a chilly Sunday afternoon. I popped the ingredients in the crock pot early this morning and when I returned from church, it was ready. We had this with a simple mixed greens salad and some Italian bread. You can serve this over brown Minute rice for a heartier version if you like. 1/2 c. cooked brown Minute rice will add 3 points +. This recipe was slightly adapted from my friend, Gina, over at "Skinny Taste". Her recipe also said to cook this on low for 10 hours or on high for 6 hours, but I cooked mine on high for 3 hours and low for another 3 hours and it was perfect. You will have to experiment with your own crock pot!

serves 10 ( about 1-1/4 c. with 2 T. reduced-fat shredded cheddar = 5 points +)

• 1 onion, chopped
• 24 oz. boneless, skinless chicken breasts
• 1 can ( 15 oz.) black beans, drained and rinsed
• 1 can ( 15 oz.) kidney beans, drained and rinsed
• 1 can ( 8 oz. ) tomato sauce
• 2 cans ( 15 oz. each) diced tomatoes with green chilies
• 10 oz. frozen corn
• 1 T. chili powder
• 2 tsp. ground cumin
• salt to taste
• 1-1/4 c. reduced-fat shredded cheddar or Jack cheese
• 1/4 c. chopped, fresh cilantro

Place all ingredients  except for cilantro and cheese in a crockpot. Cook on high for 3 hours, then turn to low for 3 hours. ( you can also cook on low all day or until chicken shreds easily with a fork)

Remove chicken and shred 30 minutes before serving. Top with fresh cilantro.

Sprinkle each serving with 2 T. cheese.

Chicken Tortilla Chip Casserole

What a wonderfully satisfying casserole this was. This will take about 1 hour to make, start to finish. You can also cook your chicken ahead of time. This would also be a great way to use up leftover chicken. 

serves 6 ( 10 points+)

• 1 T. canola oil
• 1/2 c. chopped onion
• 1 T. crushed garlic
• 2 T. flour
• 1 c. ( 2 %) milk
• 1/2 c. fat-free chicken broth
• 1 tsp. ground cumin
• salt and pepper to taste
• 4 oz. reduced fat cream cheese
• 1 c. black beans, rinsed and drained
• 3 c. cooked chicken breast, shredded
• 4 oz. baked tortilla chips, crushed
• 1 roasted red bell pepper, chopped
• 8 oz. green chili enchilada sauce
• 2/3 c. reduced fat Jack cheese
• 2 T. chopped green onions

Preheat oven to 350.
Heat oil in a saucepan; add onion and cook until tender. Add garlic and flour. Cook 1 minute. Gradually add milk and broth, stirring constantly. Bring to a boil. Remove from heat; stir in cumin, salt, pepper and cream cheese until cream cheese is melted and well blended.

Spread 1/2 c. milk mixture in the bottom of an 11 x 7 inch baking dish. Layer beans, half of the chicken and half of the crushed tortilla chips. Top with another 1/2 c. milk mixture. Layer remaining chicken, bell pepper and remaining crushed tortilla chips. Top with remaining milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350 for 30 minutes. Top with green onions.

adapted from " Cooking Light"

Black Bean and Sweet Potato Burritos

Another nice alternative for a meatless meal that is healthy, delicious and filling! This recipe is adapted from a recipe I saw on Pinterest.

serves 8 ( 6 points +)

• 2 medium sweet potatoes, peeled and cubed small
• 1 red bell pepper, chopped
• 1/2 c. red onion, chopped
• 2 tsp. olive oil
• 1 tsp. cumin
• 1 T. chili powder
• salt and pepper to taste
• 1 can ( 15 oz) black beans, drained and rinsed
• 2 c. low-fat shredded cheddar
• 8 large La Tortilla Factory whole wheat tortillas ( burrito size)

Preheat oven to 425 degrees.
In a large bowl, toss veggies with olive oil and spices. Place on a baking sheet and bake for 25 minutes, turning once, or until veggies are tender. Cool.

Add black beans, cilantro and cheese to veggie mixture, stirring gently to combine.

Place equal amounts of sweet potato mixture down the center of each tortilla. Fold sides in and then roll. Place seam side down on a baking sheet coated with nonstick spray.
Spray burritos with nonstick spray. Bake for 15 minutes or until heated through.

Sweet Potato and Black Bean Empanadas

This recipe would be perfect for a hearty hors de ouvres party. I would even serve these as a main dish as they are quite hearty. There is a little work involved, so give yourself time! You will love these!

Makes 10 ( 1 empanada = 6 points +)

• 2 c. flour
• 3/4 tsp. salt
• 1/3 c. canola oil
• 1/4 c. water
• 1 T. cider vinegar
• 1 egg, lightly beaten
• 1 poblano chile
• 1/2 tsp. ground cumin
• 1 c. mashed cooked sweet potatoes
• 1 c. canned black beans, rinsed and drained
• 1/3 c. chopped green onions
• 1/4 c. chopped fresh cilantro
• 1 tsp. ancho chili powder
• 1/2 tsp. salt
• 1 egg white, lightly beaten

Combine flour with 3/4 tsp. salt in a large bowl.
Combine canola oil, water, vinegar and eg in a medium bowl. Add oil mixture to flour mixture, stirring until moist. Knead lightly until smooth. Shape dough into a ball and wrap in plastic. Chill for 1 hour.

Preheat broiler. Place poblano on a foil lined baking sheet. Broil for 8 minutes or until blackened, turning once. Place poblano in a paper bag and let stand for 15 minutes. Peel chile, cut in half lengthwise and remove seeds and membranes. Finely chop chile.

Preheat oven to 400 degrees.

Combine cumin, poblano, sweet potatoes and next 5 ingredients ( through salt) in a large bowl; mash until almost smooth. Divide dough into 10 equal portions and roll each into a 5 inch circle on a lightly floured surface.
Spoon poblano mixture into the center of each circle. Moisten edges of dough with egg white, fold over and crimp edges.
Place empanadas on a baking sheet coated with nonstick spray. Bake for 16 minutes or until lightly browned. Serve hot or at room temperature.

"Cooking Light"