Spicy Black Bean Empanadas with Chipotle Sour Cream
Rather than make homemade empanada crust, I bought puff pastry sheets. The puff pastry saves a lot of time and work. And these ended up more like "puffs" rather than the typical empanada shape. They were awesome! So awesome in fact, that instead of saving them for game day we ate them tonight.
I cooked the black beans with a couple packets of Goya Sazon with cilantro.
1 pkg puff pastry sheets
vegetable oil
1 small onion, minced
1 clove garlic, minced
1 cup frozen corn, thawed
1 1/2 cups cooked black beans
4 oz cream cheese, at room temperature
1 chipotle chile, minced
1 t chili powder
1/2 t ground cumin
small handful fresh cilantro leaves, snipped
1 – 1 1/2 cups shredded Mexican blend cheese
mayo for brushing tops
garlic powder
Chipotle Sour Cream
1 cup sour cream
1 T canned chipotles in adobo sauce
minced fresh cilantro, to taste
lime juice to taste
salt to taste
Thaw pastry sheets according to package.
Meanwhile, in a large frying pan over medium heat and drizzled with a little oil, saute onions til soft, about 10 minutes. Stir in garlic and cook a few seconds. Stir in corn, cooking til corn is heated through. Stir in beans and reduce heat to medium low; stir in cream cheese til cream cheese is melted. Stir in chipotle, spices and cilantro. Remove from heat and cool. Stir in the cheese. Taste and adjust as desired.
Preheat oven to 375°. Spray baking pan with cooking spray. Set aside.
Working with 1 pastry sheet at a time, open on a lightly floured surface. Cut each pastry sheet with a pizza cutter along edges. Roll section to a rectangle large enough to cut 4 3" rounds.
Note: you can roll as thin or as thick as you like. Wet edges of one round. Top with 1 T bean mixture.
Top with second round and press carefully, being careful not to squeeze out bean mixture. Press edges with a fork to seal.
Place finished empanadas on prepared pan as you go. Brush tops with a little mayo.
Sprinkle with garlic powder.
Bake 20-22 minutes or til golden brown.
I served these with the sour cream and homemade smoky salsa.
I cooked the black beans with a couple packets of Goya Sazon with cilantro.
1 pkg puff pastry sheets
vegetable oil
1 small onion, minced
1 clove garlic, minced
1 cup frozen corn, thawed
1 1/2 cups cooked black beans
4 oz cream cheese, at room temperature
1 chipotle chile, minced
1 t chili powder
1/2 t ground cumin
small handful fresh cilantro leaves, snipped
1 – 1 1/2 cups shredded Mexican blend cheese
mayo for brushing tops
garlic powder
Chipotle Sour Cream
1 cup sour cream
1 T canned chipotles in adobo sauce
minced fresh cilantro, to taste
lime juice to taste
salt to taste
Thaw pastry sheets according to package.
Meanwhile, in a large frying pan over medium heat and drizzled with a little oil, saute onions til soft, about 10 minutes. Stir in garlic and cook a few seconds. Stir in corn, cooking til corn is heated through. Stir in beans and reduce heat to medium low; stir in cream cheese til cream cheese is melted. Stir in chipotle, spices and cilantro. Remove from heat and cool. Stir in the cheese. Taste and adjust as desired.
Preheat oven to 375°. Spray baking pan with cooking spray. Set aside.
Working with 1 pastry sheet at a time, open on a lightly floured surface. Cut each pastry sheet with a pizza cutter along edges. Roll section to a rectangle large enough to cut 4 3" rounds.
Note: you can roll as thin or as thick as you like. Wet edges of one round. Top with 1 T bean mixture.
Top with second round and press carefully, being careful not to squeeze out bean mixture. Press edges with a fork to seal.
Place finished empanadas on prepared pan as you go. Brush tops with a little mayo.
Sprinkle with garlic powder.
Bake 20-22 minutes or til golden brown.
I served these with the sour cream and homemade smoky salsa.
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