Avocado, Black Beans, Queso Fresco Empanadas

• Vegetarian

• Produce

  • 1 Avocado from mexico
  • 1/4 cup Black beans
  • 2 tbsp Cilantro
  • 3 tbsp Red onion

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Lime juice

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/2 tsp Kosher salt

• Bread & Baked Goods

  • 1 15 oz. package Pie crust

• Dairy

  • 1/4 cup Queso fresco

Found on ethnicspoon.com

Description

Ingredients

• 1 15 oz. package pie crust
• 1 Avocado From Mexico diced small
• 2 tsp. lime juice
• ¼ cup black beans drained and rinsed
• 3 Tbsp. red onion diced
• 2 Tbsp. chopped cilantro
• ¼ cup queso fresco crumbled
• ½ tsp. Kosher salt
• ¼ tsp. chili powder
• 1 beaten egg + 1 Tbsp. water (egg wash)

Directions

• Preheat oven to 350F.
• Unroll pie crust, and line a cookie sheet with parchment paper.
• In a bowl place black beans, red onion, cilantro, queso fresco, salt, and chili powder.
• Peel the avocado and dice into small pieces, then sprinkle with lime juice.
• Add the avocado to the black beans mixture and mix thoroughly.
• Using a 3 biscuit cutter cut circles on the pie crust.
• Place 1 tablespoon of filling in the center of each round. Fold over to create a half moon, and crimp around the edges with the tines of a fork. Place empanadas on parchment paper, and brush with egg wash.
• Bake for 20-25 minutes or until golden brown.