Black Bean Empanada

Yields

• Black Beans, canned: 56% (drained)

Pre-Preparation

1. Thaw dough (small stacks on sheet pans work best).
2. Drain and rinse the black beans.
3. Line sheet pans with parchment paper.
4. Preheat oven to 350°F.

Preparation

1. Mix all ingredients together except the calzone dough and the second amount of salt, paprika, and parsley.
2. Scoop 1/4 cup of the mixture onto each calzone dough.
3. Fold each dough round over to form a half moon.
4. Use a fork crimp the edges of the dough for form a seal, use water to help seal if necessary.
5. Place 20 empanadas on each parchment-lined sheet pan.
6. Lightly brush the tops of the empanadas with oil.
7. Mix the second amount of salt, paprika, and parsley together, then sprinkle over the empanadas.
8. Use a knife to poke vent holes in the tops of the empanadas.
9. Place empanadas in the freezer—slack empanadas for about 30 minutes before cooking.
10. Bake in a 350°F oven on low fan for approximately 20 minutes or until golden brown and internal temperature reaches 145°F.

Serving

Serving size: 1 empanada

Serving utensil suggestion: spatula or tongs

Recipe source: Boulder Valley School District Food Services