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A close up of homemade baked corn and black bean empanadas on a rimmed baking sheet.

Corn and Black Bean Empanadas

  • Author: Raquel Smith
  • Total Time: 45 minutes
  • Yield: 12 pieces 1x


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


  1. Preheat your oven to 375°F. Shuck the corn and cut the kernels off the cob. Combine with the black beans and oregano.
  2. 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.*
  3. 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.
  4. 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.
  5. 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