Black Bean and Corn Empanadas
These hearty black bean and corn empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans, corn and Monterey Jack cheese.
Ingredients
- 1 tbsp olive oil
- ½ cup onion chopped
- 2 cloves garlic finely chopped
- 1 tsp chili powder
- ¼ tsp salt
- 1 tbsp chipotle chile in adobo sauce chopped
- 1 cup black beans
- ½ cup corn
- 1 box refrigerated pie crust
- 1 cup monterey jack cheese shredded
Instructions
- Heat oven to 400°F. Line a large cookie sheet with cooking parchment paper.
- In a nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir for 4 to 6 minutes or until softened. Add chili powder, salt, and chipotle chile; cook and stir for 1 minute. Remove from heat; stir in black beans and corn.
- On a lightly floured surface, unroll 1 pie crust. Roll to a 14-inch circle. Cut out four 6-inch circles. Repeat with the remaining pie crust. Spoon about ¼ cup black bean mixture and 2 tablespoons cheese over half of each round to within ½ inch of edge.
- Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
- Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.
Nutrition
Calories: 770kcal
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