Black Bean and Manchego Cheese Empanadas with Chimichurri Sauce

Looking for a delicious, easy and quick recipe with ingredients that you may actually already have? Look no further, I’ve got you! I love these Black Bean and Manchego Empanadas, that are made with minimal prep time because the 7-ingredient filling is folded into puffed pastry, which only takes a little plan ahead time to defrost. The vibrant chimichurri sauce takes these tasty pockets to the next level, and leftovers top off grilled steak, fish or chicken in your next meal. Truth: my family and I just dip crusty baguette slices into the chimichurri as a snack!. As I said, you may already have the puff pastry in the freezer, a can of beans in the cabinet, and a bunch of herbs ready in the fridge. You could also fill these empanadas ahead of time, and store them in a plastic freezer bag before baking to have a go-to appetizer or snack. The chimichurri can be frozen for up to three months as well! Cook along with me in the YouTube video below, and I’d be so grateful if you subscribe to my Kids Cook Along with Chef Diane channel!

Black Bean and Manchego Cheese Empanadas with Chimichurri Sauce

makes 12 empanadas

  • 1 cup black beans, rinsed and drained
  • 1 green onions, finely sliced (whites and greens)
  • 1 tsp smoked paprika (or regular paprika)
  • 1/2 tsp ground cumin
  • 1 clove garlic, grated
  • 1/2 cup shredded manchego or shredded mozzarella
  • Optional ½ pound ground beef, chorizo or ground turkey, cooked and cooled
  • 1 sheet frozen puff pastry, defrosted but still cold
  • 1 egg, beaten
  • 1 cup parsley leaves
  • 1/2 cup cilantro or mint leaves
  • 1 whole garlic clove 
  • 1 tsp red chili flakes
  • 1/4 cup white vinegar
  • 1/2 cup olive oil
  • salt and pepper

Instructions

Preheat oven to 375 degrees. In a bowl, combine the beans, green onions, paprika, cumin, grated garlic and cheese. Season with a few pinches of salt and pepper. Add the ground meat, if using. Cut the dough into 12 squares. Fill each square with about 2 tablespoons of the bean mixture and fold into a triangle. Use a fork to seal the edges and brush the tops with the egg wash. Place on a baking sheet and bake for 15-20 minutes or until golden.

While the empanadas bake, combine the parsley, mint or cilantro, garlic clove, red chili flakes, vinegar and olive oil in a food processor and pulse until it is a chunky mixture (don’t process until smooth). Season well with salt and pepper. Serve the empanadas warm with the sauce for dipping.

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