Spicy Black Bean Empanadas Recipes

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
• On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
• Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
• Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.

Steps:

• .Heat oil in a skillet over high heat; add in onion; stir/saute 3 minutes.
• Add in beans, pumpkin, cilantro, cumin, and cayenne; cook about 3 minutes, until mixture is warmed through; remove from heat.
• Using the back of a fork, mash bean filling to coarse paste; season with salt; cool.
• Preheat oven to 425°.
• Roll out each puff pastry sheet on a lightly floured surface to a 14-inch square.
• Cut each into 9 squares; place 1 heaping tablespoons bean filling in center of each square.
• Sprinkle each mound of filling with cheese.
• Brush edges of squares with egg glaze; fold 1 corner over filling to opposite corner, forming a triangle; using fork, seal crust edges.
• Arrange pastries on rimmed baking sheet; brush with egg glaze.
• Bake about 15 minutes, until golden brown; serve warm.