Chicken and black bean empanadas

Rhonda Boer


This is a new recipe I saw on tv, and adapted it to suit my tastes and that of my husband. The original recipe was done with turkey.

★★★★★ 1 vote
4 servings
15 Min
15 Min


2-3 c
shredded turkey
1 can(s)
black beans (15oz) drained
1/2 c
shredded pepper jack or monteray jack cheese
1/2 c
shredded cheddar cheese
1/2 c
prepared salsa
2 Tbsp
ro-tel diced tomatoes & green chilies
1 tsp
ground cumin
(9 inch) refrigerated pie crusts
egg, beaten with water if desired for egg wash

How to Make Chicken and black bean empanadas


  • 1Preheat oven to 425 degrees F.
  • 2In a large bowl combine chicken, both cheeses, salsa, diced tomatoes, and cumin. Mix well to combine.
  • 3Unroll pie crusts onto a flat surface, and using a 4 inch cutter cut out 6 circles.
  • 4Divide chicken mixture into equal portions and place each portion on top of the pie crusts. Fold crusts over and pinch the edges together to seal. Using a fork crimp the edges of the pinched crusts to make hash marks to make sure they are sealed.
  • 5Put empanadas on a baking sheet, and using a knife make a couple small slits in the top of them to allow steam to escape while they cook.
  • 6(if desired) Brush with egg wash and place into preheated oven, baking for 15 minutes or until crust is a golden brown. May be served with sour cream or salsa.

Printable Recipe Card

About Chicken and black bean empanadas

Course/Dish: Poultry Appetizers
Other Tag: Quick & Easy