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Black Bean and Corn Biscuit Empanadas with Jalapeño Yogurt Sauce
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Black Bean and Corn Biscuit Empanadas with Jalapeño Yogurt Sauce

Black Bean and Corn Biscuit Empanadas with Jalapeño Yogurt Sauce

Pillsbury™ Southern Style Frozen Dough Biscuits hold a veggie filling loaded with fresh flavors in flaky, fold-over appetizers. Served with a tangy sauce made using Yoplait® Nonfat Plain Yogurt that packs an additional jalapeño punch, this South Central Region empanada in the Neighborhood to Nation™ Recipe Contest is a winner! MORE + LESS -

Servings: 24 servings (1 serving = 1 empanada with 1 oz dip)
Jalapeño Yogurt Sauce
INGREDIENT
WEIGHT
MEASURE
Yoplait® Nonfat Plain Bulk Size Yogurt (438000)
9 oz
1 cup
Mayonnaise
9 oz
1 cup
Jalapeño pepper, fresh, minced
6 oz
4 each
Water, cool
4 oz
1/2 cup
Tomato bouillon
2 Tbsp
Garlic powder
2 tsp
Onion powder
2 tsp
Filling
INGREDIENT
WEIGHT
MEASURE
Vegetable oil
3 Tbsp
Onion, chopped
5 oz
1 cup
Jalapeño pepper, fresh, minced
1.50 oz
1 each
Garlic, fresh, finely chopped
1 Tbsp
Black beans, canned, rinsed and drained
11 oz
1 3/4 cups
Frozen corn, thawed
12 oz
2 1/4 cups
Crushed tomatoes, canned
15 oz
1 3/4 cups
Chili powder
2 Tbsp
Tomato bouillon
1 Tbsp
Cumin, ground
1/2 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ All-Purpose Flour (12610), for dusting
2 Tbsp
Finishing
INGREDIENT
WEIGHT
MEASURE
Cilantro leaves, fresh, chopped
1/4 cup
Jalapeño Yogurt Sauce
  1. Add yogurt, mayonnaise, jalapeños, water, bouillon, garlic and onion powders in blender container.
  2. Blend on high speed 1 minute; stop blender, scrap sides with spatula.
  3. Continue to blend until smooth; cover and refrigerate until serving.
Filling
  1. Heat oil in large skillet over medium heat, then add onions and jalapeños; cook, stirring frequently, 3-5 minutes until softened.
  2. Add garlic and cook 1 minute; stir in black beans and corn.
  3. Stir in tomatoes, chili powder, tomato bouillon and cumin; reduce heat to low.
  4. Simmer for 20 minutes and allow to cool 15 minutes.
Assembly
  1. Thaw biscuit dough, covered, either at room temperature 15-20 minutes until flexible, or refrigerate overnight.
  2. Roll out dough on generously floured surface until the size is approx. 4-inches in diameter.
  3. Place 3 Tbsp (#24 scoop) of filling in center of each flatten biscuit dough round.
  4. Fold dough over to create a half circle; crimp edges with fork to seal.
  5. Place on parchment-lined, full size sheet pan and bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
350°F
14-16 minutes
Standard Oven
400°F
16-18 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
Finishing
  1. Garnish warm empanada and 1 oz Jalapeño Yogurt Sauce with cilantro and serve immediately.

  • Prepare Jalapeño Yogurt Sauce in advance and store in covered container up to 3 days. Bake empanadas ahead, then allow to cool, cover and refrigerate. Reheat in microwave and add garnish.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 empanada with 1 oz dip
Calories
330
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
860mg
36%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
13%
Sugars
4g
Protein
6g
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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