Write For Us

Spicy Black Bean Empanadas | P.A.N Global Cooking Challenge

E-Commerce Solutions SEO Solutions Marketing Solutions
288 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

Ava
Published
Click here to SUBSCRIBE:
Watch the full P.A.N Global Cooking Challenge Here:
Thanks so much to Harina P.A.N for sponsoring this video! Learn more about P.A.N here
Black Bean Soup Recipe:
3 Quesadilla Recipes:
Purchase my eBooks here:
5 Weeks of Healthy Meal Prep for $1.99:
30 Smoothie Recipes for $1.99:
Facebook: ...
Twitter:
Instagram:
Pinterest: ...
Blog:
Google+: ...
Spicy Black Bean Empanadas
For the dough:
2½ cups P.A.N. Precooked Corn Meal
½ tsp salt
1¾ cup water
2 tbsp olive oil
For the filling:
1 tbsp olive oil
½ yellow onion, finely diced
2 cloves garlic, minced
1 19oz can black beans, rinsed and drained
1 chipotle pepper in adobo sauce, minced
½ tsp cumin
½ cup Cotija cheese, crumbled
In a large bowl whisk P.A.N. white corn meal and salt together.
Create a well in the center of the corn meal and add water and olive oil.
Mix with your hands until the dough forms a ball.
If the dough is too dry, add some more water until it becomes soft and pliable.
Wrap the dough in plastic and allow it to rest at room temperature while you prepare your filling.
In a large frying pan heat oil over medium high heat.
Sauté onions until they become translucent; 3-4 minutes.
Add garlic and sauté for an additional 30 seconds.
In a large bowl gently mash black beans.
Add cooked onion and garlic, chipotle pepper, cumin and Cotija cheese and stir until well combined.
Scoop a few tablespoons of dough into your hand and roll it into a ball.
Roll it between two sheets of parchment paper until it’s ¼ inch or use a tortilla press.
If the edges crack a little, it’s fine but too much cracking means your dough isn’t moist enough.
Remove the top pieces of parchment paper.
Place a dollop of filling in the centre of the dough and use the bottom
sheet of paper to bring the dough over top.
Press the edges to seal well.
Trim off the excess edge and crimp with the tines of a fork.
Empanadas can be deep fried or baked.
To bake the empanadas, place them on a parchment lined baking sheet and bake at 350°F for 20-25 minutes.
To fry the empanadas, heat 2 inches of canola oil in a high-sided sauce pot. Oil should be 350°F.
Gently lower empanadas into the pot using a metal spoon. Empanadas only need to be fried for 1-2 minutes.
Carefully remove empanadas from oil with a slotted spoon onto a plate lined with paper towel.
Cool for 2-4 minutes before serving. **Always use extreme caution when deep frying food. Look online for tips to ensure safety.
Serve with salsa or hot sauce.
Enjoy!
Category
Food
Sign in or sign up to post comments.
Be the first to comment