Black Bean Empanadas with Salsa Verde
- Empanadas
- 2 sheets frozen roll-out pie dough, thawed overnight in refrigerator
- 1 (15.0-ounce) can black beans, drained and rinsed
- 2 tablespoons coarsely chopped fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons crumbled cojita cheese or grated Parmigiano-Reggiano cheese
- Salsa Verde
- 1 tablespoon canola oil
- 3/4 pound tomatillos, husked, rinsed and cut into chunks (about 2 cups)
- 1 small white onion, coarsely chopped
- 1 medium serrano chile pepper, stemmed (seeds removed if desired)
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon coarse sea salt
To make empanadas, let pie dough rest at room temperature until it unrolls easily onto a lightly floured surface, about 30 minutes.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a blender or food processor, combine black beans, cilantro, lime juice and 1 tablespoon water and blend until smooth.
Transfer filling to a bowl and fold in cheese.
Using a large (3-inch) circle cutter, cut out 7 rounds from each piece of pie dough.
Dampen your fingertips with water and moisten the edge of each round.
Spoon a heaping tablespoon of filling into the middle of the round.
Gently fold each round in half, taking care to not squish the filling from the center.
Using a fork, gently press the edges of the empanada closed and transfer to the prepared pan.
Bake until golden brown, about 25 minutes. Let cool slightly before serving.
Meanwhile, make salsa verde: Heat oil in a medium saucepan over medium-high heat.
Add tomatillos, onion, serrano chile and garlic.
Reduce heat to medium-low and cook, stirring occasionally, for 5 minutes.
Transfer tomatillo mixture to a blender or food processor, add cilantro and salt and blend on low, increasing speed until evenly blended.
Let cool slightly and serve with empanadas; refrigerate remaining salsa for another use.
See our Terms of Service.
- Empanadas
- 2 sheets frozen roll-out pie dough, thawed overnight in refrigerator
- 1 (15.0-ounce) can black beans, drained and rinsed
- 2 tablespoons coarsely chopped fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons crumbled cojita cheese or grated Parmigiano-Reggiano cheese
- Salsa Verde
- 1 tablespoon canola oil
- 3/4 pound tomatillos, husked, rinsed and cut into chunks (about 2 cups)
- 1 small white onion, coarsely chopped
- 1 medium serrano chile pepper, stemmed (seeds removed if desired)
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon coarse sea salt