Black Bean and Corn Empanada

Black Bean and Corn Empanada

                                       

  • 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.

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