Bean Empanadas

🛒 Ingredients

• All-purpose flour 360 g · 1310 kcal
• Vegetable shortening 90 g · 810 kcal
• Black beans, cooked 500 g · 625 kcal
• Onion, chopped 120 g · 48 kcal
• Garlic, minced 12 g · 18 kcal
• Vegetable oil 20 g · 176 kcal
• Cumin powder 3 g · 12 kcal
• Chili powder 3 g · 9 kcal
• Oaxaca cheese, shredded 120 g · 360 kcal
• Water 180 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, combine flour and 1 teaspoon of salt; cut in vegetable shortening until crumbly, then gradually add warm water and mix until a smooth dough forms. Knead for a few minutes, then cover and let rest for 30 minutes.
2. While the dough rests, prepare the filling: heat vegetable oil in a pan over medium heat, then sauté chopped onion until softened, about 5 minutes. Add minced garlic, cumin powder, and chili powder, cooking for another minute until fragrant.
3. Stir in the cooked black beans and a splash of water, mashing some of the beans with a spoon to create a slightly creamy texture; cook for 5-7 minutes until heated through and flavors meld, then remove from heat and let cool slightly.
4. Once the bean mixture has cooled, stir in the shredded Oaxaca cheese; taste and adjust seasoning if needed.
5. Divide the dough into 12 equal portions; on a lightly floured surface, roll each portion into a thin circle about 12-15 cm (5-6 inches) in diameter.
6. Place a spoonful (about 2-3 tablespoons) of the bean and cheese filling on one half of each dough circle, leaving a small border.
7. Fold the other half of the dough over the filling to create a half-moon shape, then carefully press the edges to seal. Crimp the edges with a fork or create a decorative fold to ensure they are fully sealed.
8. Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper; arrange the empanadas on the prepared baking sheet.
9. Bake for 20-25 minutes, or until the empanadas are golden brown and cooked through. Serve warm with your favorite salsa or crema.