Black Bean & Sardine Empanadas with Candy Corn Dip
Black Bean & Sardine Empanadas with Candy Corn Dip
Ingredients
For the Empanada Filling
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 2 garlic, cloves, minced
- 2 cans canned sardines in olive oil, 3.75 ounces each, drained and flaked
- 1 can black beans, 15 ounces, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Monterey Jack cheese, shredded (optional)
For the Empanadas
- 8 store-bought empanada discs, 4-inch diameter, thawed if frozen
- 1 large egg, beaten, for egg wash
For the Candy Corn Dip
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed to thin
- yellow food coloring, a few drops
- orange food coloring, a few drops
- 1/4 cup candy corn, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375
- 2
Prepare the Empanada Filling: Heat olive oil in a medium skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Stir in the drained and flaked sardines, rinsed black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld. Remove from heat and stir in the lime juice, chopped cilantro, and shredded Monterey Jack cheese (if using). Set aside to cool slightly.
⏱️ 10 min
- 4
Assemble the Empanadas: Lay out the empanada discs on a clean surface. Place about 1 1/2 to 2 tablespoons of the cooled filling onto one half of each disc, leaving a small border. Fold the other half of the disc over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.
⏱️ 15 min
- 5
Transfer the assembled empanadas to the prepared baking sheet. Brush the tops of each empanada with the beaten egg wash. This will give them a golden, glossy finish.
⏱️ 5 min
- 6
Bake the empanadas for 20-25 minutes, or until golden brown and puffed. While the empanadas are baking, prepare the Candy Corn Dip.
⏱️ 25 min•🌡️ 375
- 7
Prepare the Candy Corn Dip: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. If the dip is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 5 min
- 8
Divide the cream cheese mixture into three separate bowls. Leave one bowl white. Add a few drops of yellow food coloring to the second bowl and mix until evenly colored. Add a few drops of orange food coloring to the third bowl and mix until evenly colored.
⏱️ 5 min
- 9
To assemble the dip, spoon the yellow mixture into the bottom of a serving bowl, spreading it evenly. Carefully layer the orange mixture on top of the yellow, then finish with the white mixture on top. Garnish with candy corn.
⏱️ 5 min
- 10
Serve the warm empanadas with the festive Candy Corn Dip. Enjoy your spooky and delicious Halloween treat!
Kitchen Tools
Nutrition Facts (per serving)
Black Bean & Sardine Empanadas with Candy Corn Dip
Ingredients
For the Empanada Filling
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 2 garlic, cloves, minced
- 2 cans canned sardines in olive oil, 3.75 ounces each, drained and flaked
- 1 can black beans, 15 ounces, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Monterey Jack cheese, shredded (optional)
For the Empanadas
- 8 store-bought empanada discs, 4-inch diameter, thawed if frozen
- 1 large egg, beaten, for egg wash
For the Candy Corn Dip
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed to thin
- yellow food coloring, a few drops
- orange food coloring, a few drops
- 1/4 cup candy corn, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375 - 2
Prepare the Empanada Filling: Heat olive oil in a medium skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Stir in the drained and flaked sardines, rinsed black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld. Remove from heat and stir in the lime juice, chopped cilantro, and shredded Monterey Jack cheese (if using). Set aside to cool slightly.
⏱️ 10 min - 4
Assemble the Empanadas: Lay out the empanada discs on a clean surface. Place about 1 1/2 to 2 tablespoons of the cooled filling onto one half of each disc, leaving a small border. Fold the other half of the disc over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.
⏱️ 15 min - 5
Transfer the assembled empanadas to the prepared baking sheet. Brush the tops of each empanada with the beaten egg wash. This will give them a golden, glossy finish.
⏱️ 5 min - 6
Bake the empanadas for 20-25 minutes, or until golden brown and puffed. While the empanadas are baking, prepare the Candy Corn Dip.
⏱️ 25 min•🌡️ 375 - 7
Prepare the Candy Corn Dip: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. If the dip is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 5 min - 8
Divide the cream cheese mixture into three separate bowls. Leave one bowl white. Add a few drops of yellow food coloring to the second bowl and mix until evenly colored. Add a few drops of orange food coloring to the third bowl and mix until evenly colored.
⏱️ 5 min - 9
To assemble the dip, spoon the yellow mixture into the bottom of a serving bowl, spreading it evenly. Carefully layer the orange mixture on top of the yellow, then finish with the white mixture on top. Garnish with candy corn.
⏱️ 5 min - 10
Serve the warm empanadas with the festive Candy Corn Dip. Enjoy your spooky and delicious Halloween treat!