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Smoky Black Bean and Corn Empanadas
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Prep Time:
35 minutes
Total Time:
55 minutes
Satisfying black bean empanadas with smoky chipotle black beans, corn, and Monterey Jack cheese baked inside a golden brown crust. Delicious and easy to make!
Ingredients:
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
  • 1 can (15 oz) Progresso™ Black Beans, drained, rinsed
  • 1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup shredded Monterey Jack cheese (4 oz)
Instructions:
  • Preheat the oven to 400°F and prepare a large cookie sheet by lining it with cooking parchment paper.
  • In a 10-inch nonstick skillet over medium heat, heat oil. Sauté onion and garlic for 4 to 6 minutes until softened. Stir in chili powder, salt, and chipotle chile; cook for 1 more minute. Take off heat and mix in black beans and corn.
  • Start by laying out a lightly floured surface. Unroll 1 pie crust and roll it out into a 14-inch circle. Cut out four 6-inch circles. Repeat this step with the remaining pie crust. Next, add about 1/4 cup of black bean mixture and 2 tablespoons of cheese over half of each round, leaving a 1/2 inch border.
  • Moisten edges with water. Fold dough over filling, sealing edges by firmly pressing with a fork. Transfer to a baking sheet and make 3 small slits on top of each empanada before baking.
  • Bake for 13-18 minutes until golden brown and filling is heated through. Serve while warm.

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