Chorizo and Black Bean Empanadas with Grilled Corn Salsa
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!
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 a 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.
For a hearty dinner top them with this corn salsa with green chile, and serve them with a side salad or rice.