Black Bean Empanadas

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 tablespoon olive oil
• 1/4 cup finely diced onion
• 3/4 teaspoon minced garlic
• 1/4 teaspoon cumin
• 1/4 teaspoon dried mexican oregano, crumbled
• 1 1/2 cups cooked black beans
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons water
• 1/4 cup crumbled queso blanco or 1/4 cup cheddar cheese
• 3/4 cup flour
• 1/2 cup masa harina
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon canola oil
• 2 large eggs
• 2 tablespoons water
• egg wash
• 3 cups oil (for frying)
• kosher salt, as needed for garnish

Recipe

• 1 to make filling:.
• 2 heat olive oil in a medium saute pan over med-hi heat. add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
• 3 stir in the cumin and oregano and cook for 30 more seconds. add the beans and salt and pepper.
• 4 remove from heat and cool slightly. place beans in a blender and puree. if they are too stiff, add the water as needed to make a smooth puree.
• 5 transfer to a bowl and mix in the cheese.
• 6 the filling can be prepared ahead and stored in the fridge for up to 2 days.
• 7 to make dough:.
• 8 combine the flour, masa harina, baking powder and salt in a medium bowl. toss to mix. add oil and stir with a wooden spoon.
• 9 in a liquid measuring cup, mix together the eggs and water. add gradually to the flour mixture until it is all incorporated.
• 10 turn dough out onto a board and knead until it is very pliable - about 3 minutes. add more flour or water if needed.
• 11 to assemble:.
• 12 roll the dough out very thinly, about 1/16 inch thickness. cut using a 3 inch round cutter. you should have 24 circles.
• 13 in a small bowl beat together 1 egg and 1 t. water to make an egg wash.
• 14 place 2-1/2 teaspoons of filling in the center of each circle. brush edges with egg wash and fold in half. seal by pressing together with a fork. place on a parchment lined baking sheet.
• 15 you may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
• 16 heat oil in a deep fryer or skillet to 350 degrees. fry until golden brown and crisp about 3-4 minutes. drain on paper towels and sprinkle with kosher salt before serving.
• 17 serve with sour cream, salsa or guacamole.