Crispy Beef Empanadas | Mexican Street Food

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Finely chop the onion and garlic cloves. Wash the coriander, shake dry, and chop finely. Thoroughly rinse the black beans in a colander and leave to drain.

Heat the olive oil in a pan over medium heat. Sauté the chopped onion for 2-3 minutes until translucent, then add the garlic and fry briefly. Add the minced beef and fry while stirring until browned and cooked through.

Stir in the tomato paste, ground cumin, and smoked paprika, and sauté for 1 minute. Mix in the drained black beans and season generously with fine salt and freshly ground black pepper. Remove the pan from the heat, stir in the chopped coriander and grated cheddar, and allow the mixture to cool briefly.