Chef's Quick Tips: Black Bean & Onion Empanadas

This week, Chrissy Tracey from Bon Appetit shows Tina Redwine how to make black bean and onion empanadas.

News 12 Staff

Nov 6, 2020, 3:36 PM

Updated 1,316 days ago


This week, Chrissy Tracey from Bon Appetit shows Tina Redwine how to make black bean and onion empanadas.    
Black Bean & Onion Empanadas
• High heat frying oil, such as vegetable, avocado oil, or sunflower oil
• Store bought empanada dough, thawed
• 15 oz can of black beans, rinsed
• 1/2 onion, diced
• 1 tsp Adobo seasoning or any blend of salt, pepper, garlic powder, and onion powder
• 1/2 tbsp olive oil
• Non-dairy or dairy cheese (optional)
1. Thoroughly rinse your black beans and set aside.
2. Dice your onions and set aside.
3. Set a small fry pan to medium heat and add your oil. Once the oil is added, toast your
spices, about 1 minute.
4. When your spices are fragrant, add your onion and sauté until translucent.
5. Add your black beans and stir well to combine.
6. Fill a small or medium size saucepan with frying oil. Heat until it reaches 350 degrees or
7. Place an empanada disc on a cutting board or small plate. Add about 1 tbsp of filling to the
empanada center. Add your cheese. Fold empanada over in half, and use a fork to close
the edges of the empanada together, and set aside. Repeat until you fill all of the
empanada discs.
8. Using tongs, place one or two empanadas into the frying oil at a time, until crispy and
golden. Remove empanadas from oil onto paper towel or drying rack, and repeat.
9. Serve immediately and enjoy alone or with any sauce of choice

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