Best 10 Black Bean Empanadas Recipes

BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE

Steps:

• Beef Empanadas:.
• Heat oil in a medium skillet over medium high heat. Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.
• Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.
• Add cilantro; season to taste with salt and pepper.
• Let filling cool to room temperature.
• Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
• Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.
• Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets.
• Brush tops with glaze.
• Do Ahead: can be prepared 6 hours in advance. Cover and chill.
• Bake until tops are puffed and golden brown, about 20 minutes.
• Dipping Sauce:.
• Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.

CHICKEN AND BLACK BEAN EMPANADAS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease 3 or 4 baking sheets.
• Combine black beans, chicken, Mexican cheese, salsa, cumin, and hot sauce together in the bowl of a food processor; process until combined.
• Stir flour and salt together in a bowl. Cut in pepper Jack cheese and shortening until mixture resembles coarse cornmeal. Add milk and 1 beaten egg; stir until well mixed.
• Turn dough out onto a lightly floured surface and knead gently, 10 to 15 strokes. Divide dough in half; keep remaining half wrapped in plastic wrap until you are ready for it.
• Roll 1/2 of the pastry dough out on a lightly floured surface to 1/8-inch thickness. Cut using a 3-inch round cutter. Re-roll scraps and repeat until dough is used up. Repeat with remaining dough.
• Place 1 rounded teaspoon of filling in the center of each dough circle. Moisten edges with some water and fold in half. Seal edges with a fork. Prick the top of each empanada several times. Place onto the prepared baking sheets.
• Stir remaining egg and 1 tablespoon water together in a small bowl. Brush over each empanada.
• Bake in the preheated oven until brown, 15 to 18 minutes.

BANANA-BLACK BEAN EMPAñADAS

Steps:

• Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.
• Preheat oven to 425°F. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in center of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.

TURKEY AND BLACK BEAN EMPANADAS

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
• Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

SMOKY BLACK BEAN AND CORN EMPANADAS

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
• On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
• Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
• Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.

BLACK BEAN & BEEF EMPANADAS

Steps:

• Heat the oven to 425 degrees F.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef, onion and salt and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Reduce the heat to medium. Stir the soup in the skillet and cook until the mixture is hot and bubbling. Remove the skillet from the heat. Stir in the queso fresco.
• Spoon about 1/3 cup beef mixture in the center of each dough circle. Brush the edges of the dough circles with water. Fold the dough in half over the filling. Crimp the edges with a fork to seal. Brush the empanadas with the egg. Place the empanadas onto a baking sheet.
• Bake for 20 minutes or until the empanadas are golden brown.

CHICKEN AND BLACK BEAN EMPANADAS

Steps:

• Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
• Preheat the oven to 375 degrees F.
• Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
• Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
• To form empanadas: Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
• Serve with salsa, sour cream and green onions.

BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE

Steps:

• Empanadas Heat oil in a medium skillet over medium-high heat. Add beef and garlic; cook, stirring often and breaking into small pieces with a wooden spoon until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes. Add cilantro; season to taste with salt & pepper. Let filling cool to room temperature. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Cut each pastry sheet into four 4 1/2" squares for a total of 12 squares. Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets. Brush tops with glaze. Do Ahead: Can be prepared 6 hours ahead. Cover & chill. Bake until tops are puffed and golden brown, about 20 minutes. Dipping Sauce Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.

TURKEY AND BLACK BEAN EMPANADAS RECIPE

Steps:

• Preheat oven to 425 degrees F. In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine. Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown

CHICKEN AND BLACK BEAN EMPANADAS

Steps:

• 1. Preheat oven to 425 degrees F.
• 2. In a large bowl combine chicken, both cheeses, salsa, diced tomatoes, and cumin. Mix well to combine.
• 3. Unroll pie crusts onto a flat surface, and using a 4 inch cutter cut out 6 circles.
• 4. Divide chicken mixture into equal portions and place each portion on top of the pie crusts. Fold crusts over and pinch the edges together to seal. Using a fork crimp the edges of the pinched crusts to make hash marks to make sure they are sealed.
• 5. Put empanadas on a baking sheet, and using a knife make a couple small slits in the top of them to allow steam to escape while they cook.
• 6. (if desired) Brush with egg wash and place into preheated oven, baking for 15 minutes or until crust is a golden brown. May be served with sour cream or salsa.