Spicy Black Bean Empanadas

These Spicy Black Bean Empanadas offer a zesty twist on the traditional empanada, filled with a hearty and spicy black bean mixture encased in a golden, flaky pastry shell.

Prep time: 30 minutes
Cook time: 25 minutes
Serves: 8

Ingredients

2 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

Salt and pepper to taste

1/2 cup corn kernels

1/4 cup chopped fresh cilantro

1 package refrigerated pie crusts

1 egg, beaten

Instructions

1. Preheat oven to 375°F.

2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened.

3. Add black beans, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 5 minutes, mashing some of the beans with the back of a spoon.

4. Stir in corn and cilantro, then remove from heat.

5. Roll out pie crusts and cut into circles (about 4 inches in diameter).

6. Place 2 tablespoons of the bean mixture onto each circle, fold in half, and seal the edges with a fork.

7. Brush each empanada with beaten egg and place on a baking sheet lined with parchment paper.

8. Bake for 20-25 minutes, or until golden brown.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in an oven at 350°F for 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.