Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
Mission Street Tacos Flour Tortillas
-
1
Jalapeño pepper, seeded and minced -
⅓
cup Canned corn, rinsed and drained -
¼
cup Cooked black beans, rinsed and drained -
¼
tsp each Salt and pepper -
¼
tsp Ground cumin -
¼
cup Guacamole -
¾
cup Shredded monterey jack cheese -
Egg wash (1 egg, 2 Tbsp water, pinch of salt)
INSTRUCTIONS
-
Step 1
In a large bowl, mix minced jalapeño, corn, black beans, salt, pepper and ground cumin.
-
Step 2
Warm tortillas for 10-15 seconds on each side in an ungreased pan, making them more pliable and ready for filling. Place 2 teaspoons of filling, ½ teaspoon guacamole and a sprinkle of shredded cheese in the center of the flour tortilla.
-
Step 3
Fold over tortilla and moisten edges with egg wash; press to seal with fork. Repeat with remaining tortillas and filling.
-
Step 4
Place all empanadas in a baking tray coated with cooking spray. Lightly brush empanadas with additional egg wash for shine. Bake at 425°F for 4-5 on each side until golden brown.
