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Black Bean and Corn Empanadas
Created by: Howcan Team
Ingredients
- 2 cups of black beans, cooked and drained
- 1 cup of corn kernels
- 1/2 cup of red bell pepper, diced
- 1/2 cup of onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 2 packages of refrigerated pie crusts (4 crusts total)
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together 2 cups of black beans, 1 cup of corn kernels, 1/2 cup of diced red bell pepper, 1/2 cup of diced onion, 2 minced cloves of garlic, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of paprika, and salt and pepper to taste.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bean and corn mixture to the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and let it cool slightly.
- Unroll the refrigerated pie crusts and use a 4-inch round cutter to cut out circles. You should get 6 circles from each crust, for a total of 24 circles.
- Place about 2 tablespoons of the black bean and corn mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.
- Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg.
- Bake for 20-25 minutes, or until the empanadas are golden brown.
- Allow to cool for a few minutes before serving. Enjoy!
Black bean and corn empanadas have a rich history rooted in Latin American cuisine. This savory pastry dish is believed to have originated in Spain and was brought to the Americas by Spanish colonizers. Over time, it evolved to incorporate indigenous ingredients like black beans and corn, becoming a staple in countries like Mexico, Colombia, and Argentina. Renowned chefs like Mexican culinary expert Pati Jinich and Argentine chef Francis Mallmann have put their own unique spins on this classic dish, elevating its flavors and textures. Today, the best versions of black bean and corn empanadas can be found in authentic Latin American restaurants, where the key to perfection lies in the flaky crust and well-seasoned filling. Whether baked or fried, these empanadas are a delicious and satisfying treat for any food lover.
55 min
12
220 calories
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