Black Bean Empanada

Yields

• Black Beans, canned: 56% (drained)

Pre-Preparation

1. Thaw dough (small stacks on sheet pans work best).
2. Drain and rinse the black beans.
3. Line sheet pans with parchment paper.
4. Preheat oven to 350°F.

Preparation

1. Mix together the black beans, corn, cheese, green chilies, cumin, chili powder, and salt (first amount).
2. Use a #16 disher (1/4 cup) to scoop the bean mixture onto the center of each dough round.
3. Fold each dough round over to form a half moon.
4. Use a fork to crimp the edges of the dough to form a seal; use water to help seal if needed.
5. Place 20 empanadas on each parchment-lined sheet pan.
6. Lightly brush the tops of the empanadas with oil.
7. Mix together the paprika, parsley, and salt (second amount), then sprinkle over the empanadas.
8. Use a knife to poke 2-3 vent holes in the tops of the empanadas.
9. Place empanadas in the freezer—slack empanadas for about 30 minutes before cooking.
10. Bake in 350°F oven on low fan for about 20 minutes or until golden brown and the internal temperature reaches 145°F.

Serving

Serving size: 1 empanada

Serving utensil suggestion: spatula or tongs

Recipe source

Boulder Valley School District Food Services