Spicy Black Bean Empanadas

⏱ 60 mins 🍽 18 empanadas 🏷 Very Low Carbs

These savoury pastries are filled with a flavourful mixture of black beans, pumpkin, onion, and spices. The filling is mashed, then spooned onto squares of puff pastry with cheese, folded into triangles, and baked. They make a great low-carb snack or appetiser, yielding 18 golden empanadas ready in about an hour.

Spicy Black Bean Empanadas

Ingredients

  • 2 tablespoons vegetable oil
  • 3/4 cup chopped onion
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup canned solid-pack pumpkin
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (to taste)
  • salt
  • 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
  • 1 cup grated monterey jack cheese
  • 1 large egg, beaten (for glaze)

Method

  1. Warm the oil in a skillet, then add the chopped onion and cook for 3 minutes.
  2. Stir in the black beans, pumpkin, fresh cilantro, cumin, and cayenne pepper, cooking for another 3 minutes until hot.
  3. Mash the bean mixture with a fork to create a coarse paste, season with salt, and allow it to cool.
  4. Set your oven to preheat to 425°.
  5. On a floured surface, roll each puff pastry sheet out to a 14-inch square.
  6. Slice each sheet into 9 squares and place a heaped tablespoon of the filling in the middle of each one.
  7. Top each portion of filling with grated Monterey Jack cheese.
  8. Brush the edges of the squares with beaten egg, then fold one corner over to the opposite corner to make a triangle. Seal the edges with a fork.
  9. Place the pastries on a rimmed baking sheet and brush their tops with the remaining egg glaze.
  10. Bake for about 15 minutes until they turn a golden brown colour, then serve while still warm.

Nutrition (per serving)

Sodium122700 mg

Recipe details

CategoryVery Low Carbs
Authorratherbeswimmin