Best 3 Chicken And Black Bean Empanadas Recipes

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**Chicken and Black Bean Empanadas: A Culinary Delight Waiting to be Unveiled**

Prepare to be tantalized by a delightful culinary creation that harmoniously blends the savory flavors of chicken, the earthy goodness of black beans, and the aromatic warmth of spices, all wrapped in a crispy, golden-brown pastry. These Chicken and Black Bean Empanadas are not just a dish; they are an experience that will transport your taste buds to a realm of pure bliss. With a filling that boasts tender chicken, perfectly cooked black beans, and a carefully curated blend of spices that awakens your senses, these empanadas are sure to leave an unforgettable impression. Whether you're a seasoned empanada enthusiast or embarking on your first empanada adventure, this recipe has everything you need to create a masterpiece that will have you coming back for more. So, gather your ingredients, ignite your culinary passion, and let's embark on a journey of flavor and satisfaction with these delectable Chicken and Black Bean Empanadas.

Let's cook with our recipes!

CHICKEN AND BLACK BEAN EMPANADAS



Chicken and Black Bean Empanadas image

These chicken and black bean empanadas make a great little baked appetizer to dip. A great way to used up leftover chicken or turkey, and they freeze well either before or after baking! Serve with salsa, sour cream, and/or guacamole, if desired.

Provided by Patty2007

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 40

Number Of Ingredients 13

½ (15 ounce) can seasoned black beans - rinsed, drained, and mashed
½ cup finely chopped cooked chicken
½ cup shredded Mexican cheese blend
¼ cup salsa
⅛ teaspoon ground cumin
1 dash hot pepper sauce
3 cups all-purpose flour
¼ teaspoon salt
1 cup shredded pepper Jack cheese
¾ cup shortening
½ cup milk
2 eggs, beaten, divided
1 tablespoon water

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease 3 or 4 baking sheets.
  • Combine black beans, chicken, Mexican cheese, salsa, cumin, and hot sauce together in the bowl of a food processor; process until combined.
  • Stir flour and salt together in a bowl. Cut in pepper Jack cheese and shortening until mixture resembles coarse cornmeal. Add milk and 1 beaten egg; stir until well mixed.
  • Turn dough out onto a lightly floured surface and knead gently, 10 to 15 strokes. Divide dough in half; keep remaining half wrapped in plastic wrap until you are ready for it.
  • Roll 1/2 of the pastry dough out on a lightly floured surface to 1/8-inch thickness. Cut using a 3-inch round cutter. Re-roll scraps and repeat until dough is used up. Repeat with remaining dough.
  • Place 1 rounded teaspoon of filling in the center of each dough circle. Moisten edges with some water and fold in half. Seal edges with a fork. Prick the top of each empanada several times. Place onto the prepared baking sheets.
  • Stir remaining egg and 1 tablespoon water together in a small bowl. Brush over each empanada.
  • Bake in the preheated oven until brown, 15 to 18 minutes.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 8.5 g, Cholesterol 14.9 mg, Fat 6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 83.9 mg, Sugar 0.2 g

CHICKEN AND BLACK BEAN EMPANADAS



Chicken and Black Bean Empanadas image

Make and share this Chicken and Black Bean Empanadas recipe from Food.com.

Provided by lazy gourmet

Categories     Lunch/Snacks

Time 24m

Yield 12 empanada, 4-6 serving(s)

Number Of Ingredients 15

1/4 cup vegetable oil
1 small onion, finely chopped
2 garlic cloves, pressed
1 teaspoon ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, drained and rinsed well
1 1/2 cups finely shredded cooked chicken
kosher salt and black pepper
1/2 cup packed fresh cilantro leaves
1 (2 sheet) package prepared puff pastry
flour, for rolling out pastry
salsa, for topping
sour cream, for topping
green onions or chives, for topping

Steps:

  • Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
  • Preheat the oven to 375 degrees F.
  • Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
  • Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
  • To form empanadas: Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
  • Serve with salsa, sour cream and green onions.

CHICKEN AND BLACK BEAN EMPANADAS



Chicken and black bean empanadas image

This is a new recipe I saw on tv, and adapted it to suit my tastes and that of my husband. The original recipe was done with turkey.

Provided by Rhonda Boer

Categories     Poultry Appetizers

Time 30m

Number Of Ingredients 9

2-3 c shredded turkey
1 can(s) black beans (15oz) drained
1/2 c shredded pepper jack or monteray jack cheese
1/2 c shredded cheddar cheese
1/2 c prepared salsa
2 Tbsp ro-tel diced tomatoes & green chilies
1 tsp ground cumin
2 (9 inch) refrigerated pie crusts
1 egg, beaten with water if desired for egg wash

Steps:

  • 1. Preheat oven to 425 degrees F.
  • 2. In a large bowl combine chicken, both cheeses, salsa, diced tomatoes, and cumin. Mix well to combine.
  • 3. Unroll pie crusts onto a flat surface, and using a 4 inch cutter cut out 6 circles.
  • 4. Divide chicken mixture into equal portions and place each portion on top of the pie crusts. Fold crusts over and pinch the edges together to seal. Using a fork crimp the edges of the pinched crusts to make hash marks to make sure they are sealed.
  • 5. Put empanadas on a baking sheet, and using a knife make a couple small slits in the top of them to allow steam to escape while they cook.
  • 6. (if desired) Brush with egg wash and place into preheated oven, baking for 15 minutes or until crust is a golden brown. May be served with sour cream or salsa.

Tips:

  • To make the empanada dough, use a food processor to quickly and easily combine the ingredients. If you don't have a food processor, you can also use a pastry blender or your hands to mix the dough.
  • When rolling out the empanada dough, be sure to flour your work surface and rolling pin to prevent the dough from sticking. You should also roll the dough out to a thickness of about 1/8 inch.
  • To fill the empanadas, be sure to use a variety of ingredients to create a flavorful filling. Some good options include cooked chicken, black beans, corn, peppers, and onions. You can also add cheese or spices to taste.
  • To seal the empanadas, fold the dough over the filling and crimp the edges with a fork. You can also use a pastry wheel to seal the edges.
  • When frying the empanadas, be sure to use a hot oil to prevent the empanadas from absorbing too much oil. You should also fry the empanadas until they are golden brown and crispy.

Conclusion:

Chicken and black bean empanadas are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course. With a few simple tips, you can make perfect empanadas every time. So next time you're looking for a tasty and satisfying snack, give chicken and black bean empanadas a try!

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