Black Bean Corn Empanadas

Flaky, savory, and perfect for any occasion!

These black bean and corn empanadas are a delightful and savory treat, perfect for any occasion. Featuring a flaky crust and a flavorful, hearty filling, they are sure to be a crowd-pleaser. This recipe is great for appetizers, party snacks, or a light lunch.

Ingredients

• 1 tbsp olive oil
• 1/2 onion, finely diced
• 1 clove garlic, minced
• 1 (15-oz) can black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• to taste Salt and pepper
• 1 (14.1-oz) package refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)
• For Avocado Crema:
• 1 ripe avocado
• 1/4 cup sour cream or plain Greek yogurt
• 1 tbsp lime juice
• Pinch of salt

Instructions

1. Heat oil in a pan, sauté onion until soft, then add garlic.
2. Stir in black beans, corn, cumin, chili powder, salt, and pepper; cook 5 mins.
3. Remove from heat, stir in cheese and cilantro, and let cool slightly.
4. Unroll pie crusts. Cut out 4-inch circles using a cookie cutter or glass.
5. Place 1-2 tbsp filling on one half of each circle. Fold over and crimp edges with a fork.
6. Brush empanadas with beaten egg wash; cut small slits on top for venting.
7. Bake at 375°F (190°C) for 20-25 minutes until golden brown.
8. Blend avocado, sour cream, lime juice, and salt until smooth for crema. Serve with empanadas.

Nutrition

This recipe works out to about 778 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

More appetizers & sides recipes