Smoky Black Bean And Corn Empanadas Recipes

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SMOKY BLACK BEAN AND CORN EMPANADAS



Smoky Black Bean and Corn Empanadas image

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

1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
1 can (15 oz) Progresso™ Black Beans, drained, rinsed
1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup shredded Monterey Jack cheese (4 oz)

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

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  • In a nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir for 4 to 6 minutes or until softened. Add chili powder, salt, and chipotle chile; cook and stir for 1 minute. Remove from heat; stir in black beans and corn.
  • On a lightly floured surface, unroll 1 pie crust. Roll to a 14-inch circle. Cut out four 6-inch circles. Repeat with the remaining pie crust. Spoon about ¼ cup black bean mixture and 2 tablespoons cheese over half of each round to within ½ 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.

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