Black Bean & Corn Empanadas with Guacamole
This quick & easy version of empanadas makes these delicious treats totally doable in your home kitchen, without having to fuss with making your own dough. Refrigerated crescent roll dough makes the perfect buttery foundation for this delectable recipe, and saves you tons of time. Feel free to use whatever filling here you like- ground beef, shredded chicken, or roasted and diced vegetables all work seamlessly. Mash up with easy 5-minute guacamole recipe below, pull out your favorite hot sauce, and you’re in for a real fiesta!
Total Time: 35 minutes
· 2 tablespoons butter or olive oil
· 4 cloves garlic, peeled and chopped
· ½ red onion, peeled and chopped
· 1 can black beans, rinsed and drained
· 1 can corn, rinsed and drained
· 1 tablespoon ground cumin
· 1 tablespoon chili powder
· 1 cup shredded cheddar or pepper jack cheese
· 2-3 tablespoons fresh lime juice, to taste
· Red chili flakes (to taste, optional)
· Salt and black pepper to taste
· 2-3 tablespoons flour
· 1 can (8 oz.) refrigerated crescent dinner rolls
· 1 egg, beaten
· Extra lime wedges, to serve (optional)
Preheat your oven to 400 degrees.
In a skillet, heat the butter or olive oil over medium heat. Add the garlic and onion, and sauté until softened, 3-4 minutes. Add the drained beans and corn, and the cumin, chili powder, and a pinch of salt and pepper. Sauté until warmed through, 3-4 more minutes.
Off the heat, add the lime juice and shredded cheese, and stir well until melted and combined. Season to taste with more salt and pepper if needed, and chili flakes if using. Set the filling aside.
On a clean surface, spread the flour in an even layer. Roll out the can of dough, pressing the perforations together to seal them. Using a 4 inch round cutter (or a large wine glass or mug in a pinch), cut 8 circles in the dough.
To make each empanada, place 2 tablespoons of the prepared filling into the center of each dough circle. Use a pastry brush or your fingers to brush the edge of the dough with a bit of the beaten egg.
Press the edges of the dough together to seal. You can use the tines of a fork to seal the edges, or crimp them together with your fingers.
Arrange the empanadas on a baking sheet, and brush them all over with the beaten egg. Bake for 10-12 minutes, until golden brown and slightly puffed.
Serve with the guacamole (directions below), and enjoy!
5 Minute Guacamole:
In a bowl, mash together 2 avocados, 2-3 tablespoons lime juice, 1 teaspoon ground cumin, ½ teaspoon chili flakes, and salt to taste. Add more lime juice or salt if needed. If you have cilantro, tomatoes, or red onion on hand, you can chop those up and mix them in. Delicious!