- 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.