I love empanadas and I love that they can be made either sweet or savory. These empanadas are savory filled with a mixture of chorizo, refried black beans, and colorful bell peppers.
As if that weren’t enough deliciousness, the mixture is topped with gooey Oaxaca cheese—a mild, white melting cheese. Slightly spicy, these empanadas are sure to be a hit!
The best part is they’re made with puff pastry so there’s no need to make your own dough. These pillows of pastry pack big flavor and are super simple to make. These turnovers would make a great appetizer or an after school snack.
Or for a hearty dinner top them with this corn salsa with green chile, and serve them with a side salad or rice.
These small bites pack traditional and authentic flavors of Mexico but with simple shortcuts using ready-to-use black beans and packaged puff pastry — a delicioso modern Latin fusion recipe.
Chorizo and Black Bean Empanadas with Grilled Corn Salsa
- 2 tablespoons olive oil
- ¼ cup chopped onion
- 1 small yellow bell pepper, chopped
- 1 small red pepper, chopped
- 10 ounces pork chorizo
- 2 (16-ounce) refried black beans
- 1 large egg
- 4 sheets frozen packaged puff pastry, thawed overnight in the refrigerator
- Oaxaca cheese, sliced
- 1 tablespoon olive oil
- 3 ears corn, shucked and cut from the cob
- 1/2 cup chopped onion
- 1 tablespoon fresh lime juice
- 1 (4.5-ounce) green chiles chopped
- 1 tablespoon chopped cilantro
- ½ teaspoon kosher salt
- Preheat oven to 400°F.
- In a large skillet heat oil over medium heat add onion and peppers and cook for about 2 minutes until translucent.
- Add the chorizo by crumbling it and cook the chorizo thoroughly for 10 minutes.
- Add the refried black bean. Combine the mixture and set aside.
- Beat the egg in small bowl with 1 tablespoon of water.
- Cut each puff pastry sheet into four 3-1/2-inch squares. Drop 1 rounded tablespoon of the mixture in the center of each pastry square. Top with a small piece of cheese.
- With a pastry brush, brush two adjoining edges of each square with the egg and fold the opposite corner over to form a triangle, sealing all the way around with your thumb. Press a fork down on the sealed edges at regular intervals to form small ridges. Transfer the empanadas to a parchment-lined baking sheet.
- Bake until golden brown, 15 to 18 minutes.
- Over high heat, heat skillet, add olive oil and roast the corn for about 5 minutes. Set aside to cool.
- In a mixing bowl combine all ingredients. Toss gently.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Disclosure: A special thanks to Old El Paso for sponsoring this post.