Unroll pie crust, and line a cookie sheet with parchment paper.
In a bowl place black beans, red onion, cilantro, queso fresco, salt, and chili powder.
Peel the avocado and dice into small pieces, then sprinkle with lime juice.
Add the avocado to the black beans mixture and mix thoroughly.
Using a 3" biscuit cutter cut circles on the pie crust.
Place 1 tablespoon of filling in the center of each round. Fold over to create a half moon, and crimp around the edges with the tines of a fork. Place empanadas on parchment paper, and brush with egg wash.
Bake for 20-25 minutes or until golden brown.
Frequently Asked Questions:
How long can I store the avocado black bean empanadas in the refrigerator? Once they have completely cooled you can store this in the refrigerator for up to 3 days. Place them in an airtight container or zip top bags.
How can I reheat the empanadas? Reheat in the oven at 250°F for 10 minutes until warm in the center. I like to put them in my Cosori Air Fryer for 5 minutes at 250°F.
Can I freeze the empanadas? Yes, you can freeze these for up to two months in an airtight container after they are completely cooled. Reheat in the oven at 250°F for 15 minutes or 10 minutes in an air fryer at 250°F.
Avocado, Black Beans, Queso Fresco Empanadas Recipe Card
Amount Per Serving
Calories 249Calories from Fat 135
% Daily Value*
Saturated Fat 4g25%
Vitamin A 105IU2%
Vitamin C 2.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.