Yields
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Black Beans, canned: 56% (drained)
Pre-Preparation
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Thaw 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 each dough round over to form a half moon.
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Use a fork crimp the edges of the dough for form a seal, use water to help seal if necessary.
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Place 20 empanadas on each parchment-lined sheet pan.
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Lightly brush the tops of the empanadas with oil.
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Mix the second amount of salt, paprika, and parsley together, then sprinkle over the empanadas.
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Use a knife to 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.
Serving
Serving size: 1 empanada
Serving utensil suggestion: spatula or tongs
Recipe source: Boulder Valley School District Food Services
