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Smoky Black Bean and Corn Empanadas

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  • Prep 35 min
  • Total 55 min
  • Servings 4
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These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!
By Betty Crocker Kitchens
Updated Mar 29, 2021
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Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
  • 1 can (15 oz) Progresso™ Black Beans, drained, rinsed
  • 1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup shredded Monterey Jack cheese (4 oz)

Steps

  • 1
    Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try serving these black bean empanadas with your favorite salsa on the side.
  • tip 2
    While two of these savory empanadas make a hearty meal, these could also be served individually, as an appetizer.
  • tip 3
    Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic and other spices. Look for them in the global aisle of the grocery store when you're planning on making black bean empanadas.

Nutrition

770 Calories, 34g Total Fat, 21g Protein, 93g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 2 Empanadas
Calories
770
Calories from Fat
310
Total Fat
34g
53%
Saturated Fat
15g
73%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
1030mg
43%
Potassium
650mg
19%
Total Carbohydrate
93g
31%
Dietary Fiber
11g
44%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
30%
30%
Iron
25%
25%
Exchanges:
4 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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