Chorizo and Black Bean Empanadas with Grilled Corn Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy empanadas filled with spicy chorizo, black beans, bell peppers, and melted Oaxaca cheese. Served with a grilled corn salsa, they're a flavorful appetizer or party snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 36- 2 tablespoons olive oil
- ¼ cup chopped onion
- 1 small yellow bell pepper (chopped)
- 1 small red pepper (chopped)
- 10 ounces pork chorizo
- 2 16-ounce refried black beans
- 1 large egg
- 4 sheets frozen packaged puff pastry (thawed overnight in the refrigerator)
- Oaxaca cheese (sliced)
- 1 tablespoon olive oil
- 3 ears corn (shucked and cut from the cob)
- 1/2 cup chopped onion
- 1 tablespoon fresh lime juice
- 1 4.5-ounce green chiles chopped
- 1 tablespoon chopped cilantro
- ½ teaspoon kosher salt
At a glance
PER SERVING · TIME 51M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 36m
- Sodium
- 292mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.