Chipotle Black Bean Empanadas

• 2 cloves of garlic, minced
• ½ tsp. cumin
• 1 tsp. chipotle powder, (or chili powder)
• 1 tbsp. olive oil
• 1 (15 oz.) can black beans
• 1 (14.5 oz.) can diced tomatoes, with liquid
• 1 c. chicken, cooked and cubed
• 2 scallions, thinly sliced including whites
• ½ c. cheddar cheese, shredded
• ½ c. monterey jack cheese, shredded

Empanada Dough:

• 2 c. all purpose flour
• 1 c. cornmeal
• 1 ½ tsp. baking powder
• 1 tsp. salt
• 10 tbsp. butter, melted
• 13 tbsp. water
• 1 large egg, beaten; for wash

In a large sauté pan over medium heat, sauté garlic, cumin and chipotle powder in olive oil for 1 minute. Add black beans, tomatoes and chicken, simmer 10 minutes. Remove from heat and stir in green onions and shredded cheese and chill.

To prepare empanada dough, mix dry ingredients together. Add butter and mix well. Add in water and mix just to combine. If dough seems a little dry add more water 1 tbsp. at a time. Dough should hold together when pressed in your palm, but not crumble apart. Flatten into a disk and wrap with plastic wrap; place in refrigerator for 1 hour.

Preheat oven to 375°. Remove dough from plastic wrap and cut into about 20 pieces. Roll pieces out into 6-inch rounds about 1/8 -inch thick. Place approximately 1/8 c. of black bean mixture in bottom half of the dough 1/4 -inch from the edge. Brush with a small amount of egg wash and fold the other half to form a half moon shape.

Using a fork, crimp edges together to seal. Dipping the fork in flour from time to time helps to prevent it from sticking to the dough. Repeat with remaining rounds.

Brush empanadas with remaining egg wash. Place evenly on a parchment lined baking sheet and bake for 10 minutes. Check and bake an additional 5 minutes if needed. Empanadas should be golden brown and dough will be flaky.