If you love a bit of spice and are a fan of handheld snacks, these Spicy Black Bean Empanadas are your new best friend. They're perfect for a cozy evening at home or as a crowd-pleaser at your next gathering. Easy to make and bursting with flavor, these empanadas are sure to become a favorite.
Olive oil is used for sautéing, giving a rich base flavor to the filling. Onion and garlic add depth and fragrance, essential for any savory dish. The star of the show, black beans, brings protein and heartiness. Cumin, smoked paprika, and cayenne pepper create a warm and spicy flavor profile. Salt and pepper enhance all the flavors, while corn kernels add a touch of sweetness and texture. Cilantro provides a fresh, herby note that brightens up the filling. Ready-made pie crusts offer convenience without compromising taste. Lastly, a beaten egg gives the empanadas a beautiful golden finish.
These empanadas are delightful with a side of tangy salsa or a dollop of sour cream. For a more substantial meal, pair them with a crisp green salad or a bowl of tortilla soup. They’re also fantastic as a party appetizer, served alongside guacamole and your favorite hot sauce.
Start by preheating your oven to 375°F, so it’s nice and hot when the empanadas are ready to bake. In a skillet, heat up the olive oil over medium heat. Toss in the chopped onion and minced garlic, letting them sauté until they’re soft and fragrant, about 3-4 minutes. This forms the aromatic base for the filling.
Next, add the black beans to the skillet along with the cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything together, cooking for about 5 minutes. You’ll want to mash some of the beans with the back of your spoon to give the filling a creamy texture while still leaving some whole for a bit of bite.
Stir in the corn kernels and fresh cilantro, mixing until everything is well combined. Remove the skillet from the heat and let the filling cool slightly. This vibrant mixture will be the heart of your empanadas.
Roll out the pie crusts on a floured surface and cut them into circles, roughly 4 inches in diameter. This is where the assembly fun begins! Place about 2 tablespoons of the bean mixture onto each circle. Fold the dough in half over the filling, creating a half-moon shape, and press the edges with a fork to seal them nicely.
Brush each empanada with the beaten egg to give them a golden, glossy finish. Arrange them on a baking sheet lined with parchment paper. Pop them into the oven and bake for 20-25 minutes, or until they’re beautifully golden brown and crisp.
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