This baked Black Bean Empanadas recipe is simple to prepare (yes, even the pastry dough) and ever so delicious! Flaky baked crust surrounds a combination of black beans, corn, sweet bell pepper, salsa, green chilies, onion and spices. Perfect for meatless Monday served with a salad of mixed greens and your favorite Southwest toppings.
Last week I said I was back, and I was…but I took a quick trip to Northern Georgia for a girl-friend spa getaway. The Blount County Girls (plus two) were celebrating Donna’s retirement from nursing in the Cardiac Cath Lab at the University of Tennessee.
I’ve talked about Donna before (and her husband, Jack), but I know I’ve never mentioned how much energy she has. It is not an exaggeration to say that she’d put the Energizer Bunny to shame. I know she’ll just amp it up in retirement, and I can’t wait for the adventure.
Our spa trip was perfection, even though we had five inches of snow on the ground the morning we left, and more snow the morning we returned. The suite we stayed in has a kitchen, so we took loads of champagne and
junk food (and were greeted with a platter of chocolate-covered strawberries, grapes, cheese and a bottle of wine – the spa folks are fabulous). We all had manicures, pedicures, facials and massages. It was absolutely incredible and a great, relaxing trip.
When we got home, all I could think about was something a little bit more healthy to eat than what we had on the trip. These black bean empanadas have been on my mind for a while now, so I decided to make them.
The crust is simple, but it really is important to refrigerate it for at least an hour before rolling it out. I tried to rush it and was mightily frustrated. Of course, you don’t have to make your own dough…I’ve seen packaged empanadas dough and I have also seen people use canned biscuit dough. But…this pastry is so flaky and so worth the effort. Trust me.
The filling is simple: Black beans, sweet bell peppers (I used red), mild green chilies, corn, salsa (I used this recipe), onion, cumin, coriander, cilantro and some mozzarella cheese. Mix those ingredients together in a bowl, roll out the dough, stuff it and bake. That’s it.
I’ve given you both recipes, the dough and the filling separately, since you’re going to want this dough for a multitude of uses! These recipes make enough for eight six-inch empanadas with some extra filling to top the salad on the side. You really need to try these!
- 2¼ cups unbleached all-purpose flour
- 1½ teaspoons salt
- 1 stick (1/2 cup) cold unsalted butter, cut into ½-inch cubes
- 1 large egg
- ⅓ cup ice water
- 1 tablespoon distilled white vinegar
- Sift flour with salt into the bowl of a food processor and pulse until the mixture resembles coarse meal, (or in a bowl and blend in butter with your fingertips or a pastry blender).
- Beat together egg, water, and vinegar in a small bowl with a fork.
- Add to flour mixture, pulsing (or stirring with a fork) until just incorporated. (Mixture will look shaggy.)
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together.
- Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
- 1 -15 ounce can black beans, drained and rinsed
- 1½ cups frozen corn (no need to thaw)
- 1 cup grated mozzarella cheese
- 1 -4 ounce can green chilies
- ½ cup diced sweet bell peppers (I used red)
- ½ cup salsa
- ¼ cup diced onion
- ½ teaspoon ground cumin
- ½ teaspoon dry cilantro
- ½ teaspoon kosher salt
- ¼ teaspoon ground coriander
- 2 tablespoons melted butter
- 1 recipe flaky pastry (see recipe above)
- Preheat oven to 400°F.
- Place all of the ingredients (except the melted butter) into a large bowl and stir to combine.
- Cut dough into eight equal pieces.
- On a lightly floured surface, roll each piece of dough into a (roughly) 6" round.
- Mound a spoonful of stuffing into the center of each dough round.
- Fold the dough over the mound, forming a half-circle.
- Pinch, fold or crimp the edge of the dough to seal.
- Brush the tops with the melted butter.
- Place the prepared empanadas on a lined baking sheet (either parchment paper or baking mat).
- Place the baking sheet into the preheated oven and bake for 25 minutes, or until the pastry is light, golden brown.