Prep Time
Cook Time
  • Ingredients & Instructions



  • Mission Street Tacos Flour Tortillas
  • 1

    Jalapeño pepper, seeded and minced
  • 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)


  • 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.

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