Did you get your fill of turkey and stuffing? I’m thankful I was able to enjoy the Thanksgiving holiday with my family and friends, and have so much wonderful food to nourish and fill us. Today is a new day to be thankful for, and I’m ready for some Mushroom and Black Bean Empanadas!
Hi there! It’s Patricia here from Grab a Plate. If you gave away your leftovers or you just want to enjoy a different sort of meal today, I think you’ll enjoy these Mushroom and Black Bean Empanadas. They’re so easy to make, and fun to serve! 
If you’re like me, you probably have some leftover veggies that weren’t used up for the holiday meal, and even some prepackaged pie dough rounds left behind. Whip out the mushrooms that are still in their packaging and find yourself a can of black beans. Chop up some onion and garlic, season with some spices, and prepare for a great snack or light meal.
It really is easy to make these Mushroom and Black Bean Empanadas. After all the hard work of Thanksgiving dinner, couldn’t you use a break?
- 1-1/2 tablespoons olive oil
- ¼ cup diced white onion
- 2 garlic cloves, minced
- 6 ounces mushrooms, cleaned and diced
- 1 (10-ounce) can black beans, drained and rinsed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 2 (9-inch) prepared or prepackaged pie dough rounds
- 1 egg, beaten
- Salsa and sour cream for dipping
- Preheat the oven according to the pie dough package directions.
- Add parchment paper to two baking sheets and set aside.
- Add the olive oil to a large skillet over medium heat. When hot, add the onion and cook for 3-4 minutes, or until the onions begin to soften. Add the garlic and cook for about 30 seconds.
- Add the mushrooms to the skillet and cook until they begin to release their juices.
- Add the black beans to the skillet along with the salt, black pepper, and cumin. Mix to combine and cook for a few more minutes.
- Remove from the heat and set aside.
- Add some water to a small cup.
- Unroll the pie dough rounds on a flat work surface. Use a 3-1/2- or 4-inch round cookie cutter (or mouth of a glass or mug) to cut out as many rounds as you can. Gather up the dough and roll it out to about ¼-inch thin. Continue to cut out rounds until all the dough is used. Use a rolling pin to roll the dough rounds out a bit further, to form an oval shape.
- One at a time, add a dough round to the baking sheet. Add about a tablespoon of the mushroom-black bean mixture to the bottom half of the oval, just to about 1-inch from the edge of the dough. Dip your finger in the water and lightly coat the outer edge of the oval with the water. Fold the top of the oval down over the mixture and press down and seal the dough with your fingers. Use a fork to help further seal the edge of the ovals by pressing the tines down around the edge to crimp it.
- Transfer to the baking sheet.
- Add the egg to a small bowl along with 1 tablespoon of water. Mix to combine. Lightly brush the tops of the empanadas with the egg mixture.
- Bake for 8-10 minutes or until the crusts turn golden.
- Remove and allow them to cool. Even after sitting, the insides of the empanadas may be hot. Serve with sour cream and salsa.
