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Empanadas

Prep Time 5 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 430kcal

Ingredients

Empanadas

  • 6 Empanadas store bought with your desired filling or make your own (see recipe)
  • 2 tbsp Mayonnaise
  • 1/2 tsp Chipotle Sauce
  • 1/4 tsp Lime juice
  • 1/4 tsp Fresh cilantro minced

Black Beans

  • 1 tbsp Extra-virgin olive oil
  • 2 clove Garlic minced
  • 2 tbsp Red onion minced
  • 1/2 tsp Ground cumin to taste
  • 1/2 cup Black beans with the liquid from the can
  • 1 tbsp Fresh cilantro chopped, plus more for garnish
  • 1 tsp Cotija cheese crumbled fine
  • 2 oz Tortilla chips
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees. Cook the empanadas according to the directions on the package (or follow the recipe in the menu if making them from scratch).
  • In a bowl mix the mayo, chipotle, lime, and cilantro in a bowl. Season with salt and pepper to taste.
  • Heat the oil in a saucepan over medium heat. Sauté the garlic, onion, and cumin until the onions start to soften. Add in the black beans and season with salt and pepper. Add 1/3 cup of water to the saucepan.
  • Low simmer for 15-20 minutes to concentrate the flavor. Remove from the heat and stir in the cilantro. Season with salt and pepper to taste. Using an immersion blender or stand up blender, pulse the black beans 2 to 4 times just to break them up a bit into a smooth dip.
    (if too thick after blending thin it out with a little broth)
  • Serve the empanadas with sauce. Top the black bean dip with cotija. Serve with tortilla chips. Garnish with cilantro.

Nutrition

Calories: 430kcal | Carbohydrates: 43g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 249mg | Potassium: 399mg | Fiber: 9g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg