BEEF, BLACK BEAN AND CORN EMPANADAS
Provided by Jamie Sanders
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet and saute the onion for about 2 minutes.
- Add the ground beef (breaking into crumbles as you cook it), taco seasoning and spices and cook until brown.
- Add black beans, corn, and salsa, cooking for another 3 minutes or so, to help the flavors blend.
- Preheat the oven to 425
- Prepare your dough, if using pie crusts or your own dough, cut the dough into 5-inch circles. (or squares if easier.)
- Add about 3 tablespoons of the beef mixture to the center of the dough and top with a generous amount of shredded cheese.
- Fold the dough in half and seal edges with a fork.
- Brush the tops of the empanadas lightly with oil and bake on a well-greased cookie sheet for about 20 minutes or until golden brown
- Serve with optional sour cream, guacamole and enjoy!
TURKEY AND BLACK BEAN EMPANADAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 9
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.
BANANA-BLACK BEAN EMPAñADAS
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Provided by Diane Brown Savahge
Categories Bean Appetizer Bake Banana Bon Appétit Los Angeles California Sugar Conscious Kidney Friendly
Yield Makes 12
Number Of Ingredients 10
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.
BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE
I got this recipe from Bon Appetit, but they didn't have it published on their web site, so I'm putting it here for safe keeping. It was in the 'request' section where readers write in and ask for a recipe from a location / restaurant they'd eaten at. This one comes from the Grace Bay Club in Turks and Caicos. It looks quite good - so I'm hoping some of us enjoy this! UPDATE - I made these this weekend and they were good and went over big at a party. I made a double batch and note the puff pastry at my grocery was $4.99 ea - so for a double batch - that is 3 packages...so not an inexpensive appetizer for a party... Many liked them - but I thought next time I might see about using pie pastry instead of the puff pastry and perhaps adding a bit of cheese or maybe potato inside of the empenadas? The dip was great - even with tortilla chips too.... :)
Provided by Gidget265
Categories Brunch
Time 1h20m
Yield 12 empanadas
Number Of Ingredients 15
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.
MINI BEEF EMPANADAS WITH BLACK BEANS & CORN
Savor the flavor of our Mini Beef Empanadas with Black Beans & Corn. Our Mini Beef Empanadas with Black Beans & Corn are small in size but big in flavor!
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 16 servings, 2 empanadas each
Number Of Ingredients 10
Steps:
- Process flour, cream cheese and butter in food processor until ingredients are well blended and mixture forms dough that pulls away from side of container.
- Place dough on work surface; divide in half. Shape each half into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Meanwhile, brown meat in large skillet on medium heat. Add corn, beans and 1/4 cup salsa; mix well. Cook 5 min., stirring occasionally. Add cheese; cook and stir 2 to 3 min. or until melted. Cool completely.
- Heat oven to 425°F. Roll out half the dough into 1/8-inch-thickness on lightly floured surface. Cut into 16 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on parchment-covered baking sheets. Repeat with remaining dough and second prepared baking sheet.
- Spoon 1 Tbsp. meat mixture onto center of each dough round; brush edge of dough lightly with some of the egg. Hold 1 dough round in palm of hand; compress filling with index finger, then fold dough in half. Return to prepared baking sheet. Repeat with remaining dough rounds. Seal edges with fork; brush tops with remaining egg.
- Bake 12 to 15 min. or until golden brown. Meanwhile, mix sour cream and remaining salsa until blended.
- Serve empanadas with sour cream mixture.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BLACK BEAN & BEEF EMPANADAS
Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 25.8 g, Cholesterol 56.3 mg, Fat 14.7 g, Fiber 2 g, Protein 13.9 g, SaturatedFat 5.2 g, Sodium 568.6 mg, Sugar 0.5 g
CORN, BLACK BEANS & BEEF EMPANADAS
Steps:
- Filling:
- Heat the oil in a skillet and saute the onions and garlic until softened. Add the corn, black beans, cumin, cayenne, and cloves and cook until fragrant. Crumble the beef into the pan and brown. Add the chicken broth to the pan to deglaze and transfer the beef mixture to a bowl; cool.
- Stir in the cilantro leaves into the beef mixture and season with salt and pepper to taste. Continue to cool completely in the refrigerator. Once cooled completely, fold in the cheese.
- Assemble:
- Preheat the oven to 425 degrees F and place a large baking sheet in the oven. Using the premade empanada dough, place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and old dough over the filling. Press the edges to seal and crimp the edges using a fork.
- Bake:
- Drizzle 2 Tbsp. of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the empanadas on to the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of empanadas on a wire rack or 10 minutes and serve.
- FREEZE:
- Prepare the empanadas as directed above. Once assembled, place empanadas in a gallon sized freezer bag in one layer. Remove any excess air from the bag and freeze lat. When ready to prepare, preheat oven to 425 degrees F and place a large baking sheet in the oven. Drizzle 2 Tbsp. of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the frozen empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of frozen empanadas in the preheated oven and bake for 30-35 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SMOKY BLACK BEAN AND CORN EMPANADAS
These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 770, Carbohydrate 93 g, Cholesterol 45 mg, Fat 6 1/2, Fiber 11 g, Protein 21 g, SaturatedFat 15 g, ServingSize 2 Empanadas, Sodium 1030 mg, Sugar 4 g, TransFat 0 g
BLACK BEAN EMPANADAS
Make and share this Black Bean Empanadas recipe from Food.com.
Provided by JillAZ
Categories Mexican
Time 1h30m
Yield 24 empanadas, 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 886.2, Fat 87, SaturatedFat 11.4, Cholesterol 52.9, Sodium 595.8, Carbohydrate 23, Fiber 3.2, Sugar 0.3, Protein 6.4
BLACK BEAN & BEEF EMPANADAS
Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 25.8 g, Cholesterol 56.3 mg, Fat 14.7 g, Fiber 2 g, Protein 13.9 g, SaturatedFat 5.2 g, Sodium 568.6 mg, Sugar 0.5 g
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