Ingredients
1
tablespoon olive oil
1/2
cup chopped onion
2
cloves garlic, finely chopped
1
teaspoon chili powder
1/4
teaspoon salt
1
tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
1
can (15 oz) Progresso™ Black Beans, drained, rinsed
1/2
cup Cascadian Farm™ Organic Frozen Corn, thawed
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
cup shredded Monterey Jack cheese (4 oz)
Preparation
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.
