Chicken and Black Bean Empanadas

Ingredients

• ¼ cup
• vegetable oil
• ¼ cup
• vegetable oil
• 1 teaspoon
• ground cumin
• 1 teaspoon
• + 35 more ingredients
• • ground cumin
  • 1 ½ teaspoons
  • dried oregano
  • 1 ½ teaspoons
  • dried oregano
  • ¼ teaspoon
  • cayenne pepper
  • ¼ teaspoon
  • cayenne pepper
  • 1 ½ cups
  • finely shredded
  • cooked chicken
  • 1 ½ cups
  • finely shredded
  • cooked chicken
  • kosher
  • salt and black pepper
  • ½ cup
  • packed
  • fresh cilantro leaves
  • ½ cup
  • packed
  • fresh cilantro leaves
  • 1 (2 sheet) package
  • prepared
  • puff pastry
  • 1 (2 sheet) package
  • prepared
  • puff pastry
  • flour
  • , for rolling out pastry
  • salsa
  • , for topping
  • sour cream
  • , for topping

1 Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated...

View full recipe at SpringPad