It's no secret by now that we love Mexican food and I love trying new recipes, so last night we opted to stay in and avoid the crowds. I have also been dying to re-create a dish I had at the Border Cafe in Boston; Black Bean & Corn Empanadas.
I made them with pre-made cressent roll dough this time for ease, so that I could see how the filling turned out. We had Spanish rice and margaritas with them. They were really fantastic, so I think I'll try them again with puff pastry, then maybe venture to making the dough by hand. I had enough filling left to make a whole additional batch, so I froze it.
1 can black beans
1 bell pepper, I used orange
Red pepper flake
Cressent roll dough, 1 can
Saute the beans and pepper for a few min. Then mix with cilantro, cheese, and seasoning. Fill dough and pinch together. Bake at 375 for about 15 min. I made four empanadas, and had enough filling left to make four more. I froze it.
Roasted Red Pepper Sauce:
1 roasted red pepper, from a jar is fine
Red Pepper Flake, I used a lot to make it spicy
Mix together in a food processor until you like the consistency. For more than two people, double or even triple this.