Corn And Black Bean Empanadas Recipes

VEGETARIAN EMPANADAS THREE WAYS

Steps:

• Choose the filling for your empanadas. Each recipe for filling above will make one batch of 10-12 empanadas.
• Make the filling using the instructions designated below for your choice.
• Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add spinach and cook until spinach is wilted. Add the artichokes and nutmeg and cook for an additional 1-2 minutes. Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas
• Heat oil in a skillet. When hot add onions and garlic and saute 2-3 minutes. Add jalapeno peppers and cook until all the veggies are soft. Add the tomato paste and beans and cook for an additional 1-2 minutes. Remove from heat and stir in cilantro.
• In a small bowl, mix together the corn, cheese and diced green onions.
• Preheat the oven to 400° F.
• Lay the disks out on a lightly floured work surface.
• Place a heaping tablespoon of the filling into the center of the dough circle.
• Dampen the edges of the circle with water and fold in half to create a half moon shape.
• Use a fork to press the edges closed.
• Place each empanada onto a baking sheet with about 1 ½ inch of space in between.
• Repeat with the remaining empanada dough and filling to make all 10 empanadas.
• Brush the tops of the empanadas with plant-based milk. Place into the oven and cook for 15-20 minutes or until the pastry puffs up and golden brown.

CORN AND BLACK BEAN EMPANADAS

Steps:

• Preheat your oven to 375°F. Shuck the corn and cut the kernels off the cob. Combine with the black beans and oregano.
• Roll out half of your pie dough into a 1/8-inch-thick rectangle. Cut into a 3×3″ grid, as shown in the photos above.*
• Spoon a heaping tablespoon of the corn filling onto the center of every other square. Add 1-2 teaspoons enchilada sauce and top with a sprinkling of cheese.
• Gently peel up an empty square and place it on top of one with the filling. Press the edges together with your fingers, then seal with the tines of a fork.
• Transfer to a silicone-lined or parchment-lined baking sheet and bake for 25-30 minutes, rotating the pan halfway through. They should be nice and golden. Remove from the oven and serve piping hot, topped with more enchilada sauce and cheese.

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.