Flaky, buttery pastry wrapped around a cozy corn-and-black-bean filling with a splash of enchilada sauce and salty cotija. These baked Corn and Black Bean Empanadas are the kind of hand pie you make “for the party” and then eat two before anyone arrives. They’re simple, make-ahead friendly, and wildly delicious hot from the oven.
Fourth of July, But Make It Flaky.
Happy (almost) 4th of July! It’s the great holiday where we totally and unabashedly celebrate the country that so many of us refer to simply as… ‘Merica.
I thought about making something all corny and red, white & blue, but there are so few foods that are naturally blue that I just gave up. The whole strawberry, blueberry and whipped cream cake has been done so many times, it really wasn’t worth the effort (and extra calories). So I simply went with the genre of food that celebrates the heritage of the western part of the United States, because we all know that California was annexed from and shares a lot of history with our neighbor, Mexico. And interestingly, they seem to have chosen a much more food-appropriate color scheme, red white and green, as did California (on the flag, at least).
And these empanadas? SO WORTH THE EFFORT. And the extra calories. We ate these alongside some BBQ’d corn and the leftover filling. Every single bite I took I made a rather inappropriate moaning noise because they are just so.darn.good. The crust is my favorite pie dough recipe, which means it’s super flaky and full of buttery flavor that just melts in your mouth. If you’re short on time, these could easily be made with some pre-prepared phyllo dough and would probably be almost as tasty.
Here’s exactly how I make them.
What You’ll Need
- Pie dough — All-butter dough bakes shatteringly flaky. Store-bought works if time is tight.
- Black beans — Creamy, sturdy base that loves spices and sauce.
- Fresh corn — Sweet pops of texture. Frozen kernels work fine.
- Enchilada sauce — Brings tang, heat, and moisture. Red or green both work.
- Cotija cheese — Salty finish that ties the filling together.
- Fresh oregano or cilantro — Herb lift that keeps things bright.
- Kosher salt + pepper — Balance and bite.
How to Make It (Step-by-Step)
You’ll roll, fill, seal, and bake. Simple and satisfying.
1) Make the Filling
- Stir together beans, crisp corn, and chopped herbs in a bowl.
- Season lightly, then keep the enchilada sauce and cotija nearby for assembly.
2) Roll and Cut the Dough
- On a lightly floured surface, roll pie dough to about 1/8 inch thickness.
- Trim the edges square, then cut into even pieces (squares or circles both work). Aim for appetizer or meal size, your choice.
3) Fill and Seal
- Add a small mound of bean–corn mix to each piece.
- Spoon a little enchilada sauce over the filling, then sprinkle cotija.
- Top with another square or fold a circle over to make a half-moon.
- Press edges to seal, then crimp with a fork. Vent with a tiny slit if sealed top-and-bottom.
4) Bake
- Arrange on a parchment-lined sheet, leaving space between each.
- Brush with a thin coat of milk or oil for color.
- Bake at 375°F (190°C) until deep golden, usually 25 to 30 minutes, rotating once.
5) Finish and Serve
- Rest 5 minutes so the filling settles.
- Serve hot with more sauce, cotija, and fresh herbs.
Make-Ahead, Storage & Reheating
- Assemble ahead: Fill and seal, then refrigerate up to 24 hours or freeze on a sheet pan until solid.
- Bake from frozen: 375°F (190°C), add 5 to 8 minutes.
- Leftovers: Cool, then refrigerate up to 3 days.
- Reheat: 350°F (175°C) oven or air fryer until hot and re-crisped, usually 8 to 10 minutes.
Yes, it’s a great shortcut. Keep it cold for clean cuts and seals.
Either. Red is richer and earthy, green is bright and tangy. Match your mood.
Yes. Arrange in a single layer and air fry at 360°F (182°C) until golden, about 10 to 12 minutes, turning once.
Work in batches and cover the cut dough with a towel or plastic wrap. Chill if the kitchen is warm.
Use a gluten-free pie crust and a dairy-free cheese or omit cheese. The filling is naturally vegan.
Corn & Black Bean Empanadas
Ingredients
Filling
- 1 can black beans rinsed and drained
- 1 ear fresh corn kernels cut off the cob
- 2 Tbsp fresh oregano chopped
- 1/2 cup enchilada sauce
- 1/2 cup cotija cheese grated
Dough
- pie dough homemade or store-bought
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine black beans, corn kernels, and chopped oregano.
- Roll out half the pie dough into a rectangle about 1/8″ thick. Cut into 3×3 inch squares.
- Spoon a heaping tablespoon of filling onto every other square. Add 1–2 teaspoons enchilada sauce and sprinkle with cotija cheese.
- Place an empty square of dough over the filled one. Seal the edges by pressing with your fingers, then crimp with a fork.
- Transfer to prepared baking sheet. Bake 25–30 minutes, rotating halfway, until golden brown.
- Serve hot with extra enchilada sauce and a sprinkle of cotija cheese.
Equipment
- Mixing bowl
- Chef’s knife
- Cutting board
- Baking sheet
- Parchment paper
- Fork
- Rolling Pin
Notes
- Here You can find the pie dough recipe
- Store-bought phyllo dough can be used instead.
- For bite-sized appetizers, cut dough into 2-inch squares or fold into triangles.
