Instructions

• In a large bowl combine 3 cups all-purpose flour and 1/2 teaspoon salt.
• Gradually add 3/4 cup vegetable oil and 1/2 cup cold water to the flour mixture, stirring until a dough forms. Knead briefly in the bowl or on a lightly floured surface until smooth and cohesive (about 1–2 minutes).
• Cover the dough and refrigerate for 30 minutes.
• While the dough rests, prepare the filling. Heat a skillet over medium heat. Add the 1 large diced onion, 1 red diced bell pepper, and 2 cloves minced garlic to the skillet and cook, stirring occasionally, until the vegetables are soft (about 6–8 minutes).
• Stir in 1 teaspoon cumin, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper. Add 1 cup cooked, drained black beans and 1/2 cup cooked corn. Cook the mixture, stirring, for 5 more minutes to heat through.
• Remove the skillet from the heat and stir in 1/4 cup chopped fresh cilantro. Transfer the filling to a bowl to cool slightly so it is easier to handle.
• Preheat the oven to 375°F (190°C). Prepare a baking sheet.
• On a lightly floured surface, roll the chilled dough to about 1/8–1/4 inch thickness. Use a 4-inch round cutter or the rim of a glass to cut circles from the dough.
• Spoon about 1 to 2 tablespoons of the filling onto one half of each dough circle, leaving a small border around the edge.
• Fold the other half of the circle over the filling to form a half-moon. Press the edges together to seal, then crimp the edges with a fork or by pinching to ensure they are fully closed. Place the sealed empanadas on the prepared baking sheet.
• Bake the empanadas in the preheated oven until golden, about 25 minutes. Remove from the oven, let cool slightly, and serve warm.