Chorizo Empanadas with Black Beans and Smoked Paprika

Makes 50 WW Points per Empanada: 2

Photo by Carrie W.

PREP TIME

120

minutes

TOTAL TIME

120

minutes

SERVINGS

50

servings

PREP TIME

120

minutes

TOTAL TIME

120

minutes

SERVINGS

50

servings

Ingredients

  • 1 link chorizo (7.5 oz.)

  • 2 Tbsp. olive oil, divided

  • 3⁄4 cup diced onion

  • 1 jalapeño, seeded and diced

  • 1 Tbsp. each minced garlic and canned chipotle chlie in adobo sauce

  • 1 tsp. ground cumin

  • 1⁄2 tsp. ground cinnamon

  • 1 can black beans, drained and rinsed (15 oz.)

  • 1⁄2 cup minced scallions, green part only

  • 1⁄2 cup golden raisins, chopped

  • 2 Tbsp. fresh lime juice

  • Salt and black pepper to taste

  • 3 pkg. purchased pie dough (15 oz. each)

  • 1 egg

  • 1 Tbsp. water

  • Smoked paprika

Directions

Preheat oven to 400°. Line 2 baking sheets with parchment paper. Sauté chorizo in 1 Tbsp. oil in a large skillet over medium-high heat, breaking up chunks with a spoon, until beginning to brown, about 5 minutes. Transfer chorizo to a paper-towel-lined plate; set aside. Discard drippings. Heat remaining 1 Tbsp. oil in the same skillet over medium-high. Add onion and jalapeño and cook until softened, 3–5 minutes. Stir in garlic and sauté 1 minute. Add chorizo, chipotle, cumin, and cinnamon. Off heat, add beans, scallions, raisins, and lime juice; season with salt and pepper. Unroll 1 sheet of pie dough on a lightly-floured surface. Cut circles from dough with a 31/2-inch biscuit cutter; repeat with remaining 5 sheets of dough, rerolling scraps once. Arrange dough rounds on prepared baking sheets. Spoon 1 Tbsp. filling into center of each round. Fold rounds in half, pinch to seal, and crimp edges with a fork. Combine egg and water, then brush on empanadas, and sprinkle with smoked paprika. Bake the empanadas until golden, 15–18 minutes. Serve empanadas with Roasted Garlic and Bacon Dip.

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