Spicy Black Bean Empanadas Recipes

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.

VEGETARIAN EMPANADAS WITH BLACK BEANS AND CORN

Steps:

• Gather the ingredients.
• Sift the flour into a bowl. Stir in the sugar and 1 teaspoon salt.
• Blend the lard (or shortening) and butter into the flour mixture with a pastry cutter, or with two knives, until fairly well blended.
• Whisk the egg yolks with 3/4 cups water.
• Stir in the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
• Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Taste for salt and add more if needed.
• Cover the dough with plastic wrap and refrigerate for about one hour.
• Gather the ingredients.
• Pour boiling water over the golden raisins and let soak for 10 minutes, then drain. Set aside.
• Add the vegetable oil to a heavy skillet and place over medium heat. Add the chopped onions, aji paste, cumin, and garlic salt and sauté until the onions are very soft and translucent, about 5 to 8 minutes.
• Add the chopped tomatoes, the scallions, and the sugar and sauté, stirring, for about 5 minutes more, or until excess liquid has cooked away and tomatoes are beginning to stick to the pan.
• Add the black beans and sauté, until excess liquid is cooked away, about 5 minutes.
• Add the corn, raisins, and lime juice, and cook for 5 minutes more.
• Remove mixture from heat and scrape into a heatproof bowl.
• Let cool to room temperature, then stir in the cheese cubes and the cilantro. Chill mixture for 2 hours, or overnight.
• Gather the ingredients. Preheat oven to 375 F.
• Divide the dough into 20 pieces for large empanadas or about 40 pieces for small, appetizer-size empanadas.
• Roll each piece of dough into a circle about 1/4-inch thick. (Circles will be about 6 inches in diameter for the larger empanadas and about 3 1/2 inches for the smaller ones).
• Place 1 heaping tablespoon of filling in the middle of each circle of dough (1 teaspoon for small empanadas).
• Fold the dough over the filling to make a semicircle. Press the edges together firmly to seal.
• Fold the edge over itself and crimp decoratively.
• Transfer to a parchment-lined baking sheet and brush the empanadas generously with the beaten egg.
• Bake for about 20 minutes, or until puffed and golden brown.
• Let cool and dust with powdered sugar.
• Serve warm or at room temperature.

BLACK BEAN EMPANADAS

Steps:

• To make filling:.
• Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
• Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
• Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
• Transfer to a bowl and mix in the cheese.
• The filling can be prepared ahead and stored in the fridge for up to 2 days.
• To make dough:.
• Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
• In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
• Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
• To assemble:.
• Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
• In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
• Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
• You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
• Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
• Serve with sour cream, salsa or guacamole.

SPICY BLACK BEAN EMPANADAS

Steps:

• .Heat oil in a skillet over high heat; add in onion; stir/saute 3 minutes.
• Add in beans, pumpkin, cilantro, cumin, and cayenne; cook about 3 minutes, until mixture is warmed through; remove from heat.
• Using the back of a fork, mash bean filling to coarse paste; season with salt; cool.
• Preheat oven to 425°.
• Roll out each puff pastry sheet on a lightly floured surface to a 14-inch square.
• Cut each into 9 squares; place 1 heaping tablespoons bean filling in center of each square.
• Sprinkle each mound of filling with cheese.
• Brush edges of squares with egg glaze; fold 1 corner over filling to opposite corner, forming a triangle; using fork, seal crust edges.
• Arrange pastries on rimmed baking sheet; brush with egg glaze.
• Bake about 15 minutes, until golden brown; serve warm.