Mexican Turnovers with Salsa and Guaca Mayo

Mexican Turnovers with Salsa and Guaca Mayo

Ready in 60 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 16, 2018.



  • 1 brown onion
  • 1 can black beans
  • ½ bunch coriander
  • 2 cloves minced garlic
  • 1 pack Mexican spices
  • ½ pack tomato paste
  • 1 can chopped tomatoes
  • ½ Tbsp balsamic vinegar ^
  • 1 sheet shortcrust pastry


  • ½ bunch coriander
  • 1 capsicums
  • ½ telegraph cucumber *
  • ½ pack cherry tomatoes *

To Serve

  • 1 Tbsp guaca mayo


  1. Prep turnovers Preheat oven to 200°C. Finely dice onion; drain and rinse black beans; roughly chop both measures of coriander. Heat a small drizzle of oil in a large fry-pan on medium high heat. Cook onion and garlic for about 3 minutes until tender. Add Mexican spices and tomato paste to pan and cook a further 1 minute until fragrant.
  2. Simmer sauce Add black beans and canned tomatoes to pan with ½ tsp salt and cook a further 6-7 minutes, until thickened. Remove from heat, add first measure of coriander and balsamic vinegar and season to taste.
  3. Make turnovers Cut pastry into 4 squares. Spoon 1/3 cup of bean mixture into the centre of each square and fold over to make triangles. Seal edges of pastry with a fork.
  4. Cook turnovers and make salsa Place turnovers on a lined oven tray and brush the top with a little oil. Bake for 20 minutes, or until golden and cooked through. Allow to cool for 10 minutes before eating. Dice capsicum and cucumber 2cm and halve cherry tomatoes. Toss in a medium bowl with second measure of coriander, a small drizzle of olive oil and vinegar and season to taste.
  5. Serve turnovers with salsa and guaca mayo.

Nutritional Information

Energy 2599 kj
621 kcal
Protein 21.2g
Carbohydrate 66.9g
Fat 25.7g