Ingredients: 1 tbsp oil ½ cup chopped onion 2 tbsp taco seasoning Salt and pepper to taste 1 cup of frozen corn kernels or canned corn kernels 1 package of A Dozen Cousins Cuban Black Beans ½ cup shredded cheese ¼ cup chopped cilantro 1 egg 1 tsp water 1 package of pie crust Instructions: Heat oil in a large skillet over medium-high heat. Add onions and saute until translucent. Add taco seasoning, corn, and 1 package of A Dozen Cousins Cuban Black Beans. Stir to combine. Cook until the liquid has mostly thickened. Remove from heat and add the shredded cheese and cilantro. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside. Roll out the pie crust. Cut out circles using a large cookie cutter or small bowl. Fill the center of each circle with about 2 tablespoons of bean and corn mixture. Fold the dough in half and crimp the edge of the dough with a fork to seal. Place on prepared baking sheet. Repeat with the remaining dough and filling. Prick each empanada with a fork, then brush the outside with the egg wash. Bake in the preheated oven until golden brown, 5-7 minutes. Serve hot from the oven with salsa.
