Yields
- Black Beans, canned: 56% (drained)
Pre-Preparation
- Thaw the calzone dough: Small stacks on sheet pans work best.
- Drain and rinse the black beans.
- Line sheet pans with parchment paper.
- Preheat oven to 350°F.
Preparation
- Mix all ingredients together except the calzone dough and the second amount of salt, paprika, and parsley.
- Scoop 1/4 cup of the mixture onto each calzone dough.
- Fold the dough over, mix, and crimp the edges down.
- Place 20 empanadas per parchment-lined sheet pan.
- Brush empanadas with oil.
- Mix the second amount of salt, paprika, and parsley together, then sprinkle over the empanadas.
- Using a fork or knife, poke vent holes in the tops of the empanadas.
- Place empanadas in the freezer—slack empanadas for about 30 minutes before cooking.
- Bake in a 350°F oven on low fan for approximately 20 minutes or until golden brown and internal temperature reaches 145°F.
- Just before service, cut each empanada in half using a pizza cutter or knife.
Serving
Serving size: 1/2 empanada
Suggested serving utensil: tongs
Recipe source: Boulder Valley School District Food Services
