Bitter Greens and Black Bean Empanadas with Chipotle Crema

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.

   ~5 min
2. 2

   Add minced garlic and cook for 1 minute until fragrant.

   ~1 min
3. 3

   Add the chopped collard greens to the skillet. Cook, stirring occasionally, until wilted, about 5-7 minutes. If the skillet seems dry, add a tablespoon of water.

   ~7 min
4. 4

   Stir in the rinsed black beans, cumin, salt, and pepper. Cook for another 2-3 minutes to heat through.

   ~3 min
5. 5

   Remove the filling from heat and let it cool slightly.

6. 6

   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. 7

   Place about 2-3 tablespoons of the filling onto one half of each empanada disc. Fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.

   ~5 min
8. 8

   Place the sealed empanadas on the prepared baking sheet.

9. 9

   Bake for 18-20 minutes, or until golden brown and puffed.

   ~20 min
10. 10

    While the empanadas are baking, prepare the chipotle crema. In a small bowl, whisk together sour cream, minced chipotle peppers and sauce, lime juice, and 1-2 tablespoons of water until smooth and creamy. Adjust seasoning as needed.

    ~5 min
11. 11

    Serve the hot empanadas with the chipotle crema for dipping.