Ingredients:
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cooked pumpkin puree
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 package (14.1 ounces) refrigerated pie crusts
- 1 egg, beaten
- Sesame seeds for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add black beans, pumpkin puree, cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, until heated through.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out one pie crust into a 12-inch circle. Use a sharp knife or cookie cutter to cut out 6 rounds. Repeat with the remaining pie crust.
- Place a heaping tablespoon of pumpkin and black bean filling in the center of each round. Brush the edges of the dough with beaten egg. Fold the dough over to form a half-moon shape and crimp the edges to seal.
- Place empanadas on a baking sheet lined with parchment paper. Brush tops with remaining beaten egg and sprinkle with sesame seeds.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Serve warm.