Mexican Dough Balls

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I take my lunch to work every day. 1) I am cheap. 2) I am cheap. I take a pack of fruit snacks, some reduced fat Cheez-its, & a PB&J every single day. I’m a kindergartener.

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I’ve decided to turn over a new leaf & spice up my mid-day meal. I am JUICING, people! I should probably do this at breakfast instead but I’m not willing to give up my bagel because I consider it my daily bread & God would be sad, I think.

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There’s a great little vegetarian restaurant + juice bar close to work. A coworker took me the other day & as soon as I walked in I swear doves were flying around & cherubs were playing harps in the corners.

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This is MY place. MY people. Finally. So twice a week I am going to eat my lunch in liquid form (shout out to my geriatric homies). I feel so #full & #fit afterwards my lil belly is loving me.

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It also helps counteract the mass quantities of carbs I put in my body in the evening.


Time: 30 minutes (prep + cooking) | Serves: 12 dough balls


  • 1 pie pastry
  • 1 can of black beans, rinsed + drained
  • 1 can of corn, drained
  • 1 onion, diced
  • 1 jalapeno, diced
  • 1 tsp. of cumin
  • 1 tsp. of sriracha
  • 1 tbsp. of olive oil
  • 1 cup of spicy cheese, shredded
  • S+P, to taste
  • Brown rice, for serving
  • Cilantro for serving

How to:

  • Preheat oven to 450 degrees
  • In a bowl, combine black beans + corn + onion + jalapeno + cumin + sriracha + S+P
  • Flour a cutting board & lay out pie pastry bits
  • In your hands, mold 1 tbsp. of bean filling + 1 tsp. of cheese + a bit of pie pasty into a ball
  • Lay on a parchment paper-lined baking sheet, repeat
  • Drizzle with olive oil
  • Cook for 15 minutes or until golden brown
  • Serve over brown rice with cilantro + your favie sauce
  • Put a couple under your head + go to sleep on your lil dough pillows

Truth time: these were supposed to be empanadas but my pie pastry broke into a million pieces so IMPROVISATION, PEOPLE. Love me.


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