Yields
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Black Beans, canned: 56% (drained)
Pre-Preparation
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Thaw the calzone dough: Small stacks on sheet pans work best.
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Drain and rinse the black beans.
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Line sheet pans with parchment paper.
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Preheat oven to 350°F.
Preparation
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Mix all ingredients together except the calzone dough and the second amount of salt, paprika, and parsley.
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Scoop 1/4 cup of the mixture onto each calzone dough.
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Fold the dough over, mix, and crimp the edges down.
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Place 20 empanadas per parchment-lined sheet pan.
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Brush empanadas with oil.
- Mix the second amount of salt, paprika, and parsley together, then sprinkle over the empanadas.
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Using a fork or knife, poke vent holes in the tops of the empanadas.
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Place empanadas in the freezer—slack empanadas for about 30 minutes before cooking.
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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
