Corn & Black Bean Empanadas
Perfect for the 4th of July or any party! These empanadas are filled with black beans, corn, enchilada sauce, and salty cotija cheese, wrapped in flaky pie dough and baked to golden perfection.
Equipment
- Mixing bowl
- Chef’s knife
- Cutting board
- Baking sheet
- Parchment paper
- Fork
- Rolling Pin
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 3x3 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.
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.
Nutrition
Calories: 220kcal | Carbohydrates: 25g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 310mg | Potassium: 230mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg