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
  • 2
    (9 inch) refrigerated pie crusts
  • 1
    egg, beaten with water if desired for egg wash

How to Make Chicken and black bean empanadas


  1. Preheat oven to 425 degrees F.
  2. In a large bowl combine chicken, both cheeses, salsa, diced tomatoes, and cumin. Mix well to combine.
  3. Unroll pie crusts onto a flat surface, and using a 4 inch cutter cut out 6 circles.
  4. Divide 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.
  5. Put 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

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