An easy recipe for appetizers for any get-together, from the 4th of July to New Year’s, or are a great crowd-pleaser for game day! They are also perfect as a meal for a smaller crowd. Black beans and fresh corn pair with enchilada sauce and a sprinkling of cotija cheese to make a truly delectable dish.
- 1 15-oz. can black beans, rinsed and drained
- 1 ear fresh corn
- 2 Tbsp fresh chopped oregano
- 1/2 cup enchilada sauce
- 1/2 cup grated cotija cheese
- 1 recipe pie dough
- Preheat your oven to 375°F. Shuck the corn and cut the kernels off the cob. Combine with the black beans and oregano.
- Roll out half of your pie dough into a 1/8-inch-thick rectangle. Cut into a 3×3″ grid, as shown in the photos above.*
- Spoon a heaping tablespoon of the corn filling onto the center of every other square. Add 1-2 teaspoons enchilada sauce and top with a sprinkling of cheese.
- Gently peel up an empty square and place it on top of one with the filling. Press the edges together with your fingers, then seal with the tines of a fork.
- Transfer to a silicone-lined or parchment-lined baking sheet and bake for 25-30 minutes, rotating the pan halfway through. They should be nice and golden. Remove from the oven and serve piping hot, topped with more enchilada sauce and cheese.
*You can use store-bough phyllo dough, if you like, with similar results. Buy enough to make one double-crusted pie.
To use as bite-sized appetizers, you can cut the dough into 2″ squares or simply add less to each square and fold diagonally in half to make triangle-shaped empanadas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: corn, black beans, empanadas, Mexican cuisine, vegetarian