In-between

Toasted Corn & Black Bean Empanada with Charred Lime Aioli

Name: Toasted Corn & Black Bean Empanada with Charred Lime Aioli
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 1 cup roasted corn kernels; ¾ cup cooked black beans, drained and lightly mashed; 2 tablespoons olive oil, divided; ¼ teaspoon cumin seed, toasted and ground; 1 small red onion, finely diced; 1 clove garlic, minced; 6 oz vegan puff pastry or all-butter puff pastry, thawed; 1 egg yolk mixed with 1 tablespoon water (egg wash); ¼ cup good-quality mayonnaise; 2 limes, one charred, one for juice; 1 small clove garlic, roasted and mashed; ¼ teaspoon ají amarillo paste; Neutral oil for frying (vegetable or canola); Fine sea salt and white pepper

A warm, flaky pastry parcel filled with sweet corn, earthy black beans, and a whisper of cumin, fried until the exterior is burnished mahogany. A bright charred-lime aioli cuts through the richness with vibrant acidity and gentle heat.

1009cal 18gprotein 79gcarbs 71gfat 15min prep 18min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Vegetarian Recipes Healthy Snack Recipes Vegetarian Snack Recipes Black Bean Recipes