In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Stir in black beans, chipotle in adobo sauce, cumin, salt, and pepper. Cook for 5-7 minutes until heated through. Blend until smooth if desired.

Make the Filling

In a bowl, combine the shredded chicken with the sautéed black bean mole mixture. Adjust seasoning to taste.

Prepare the Empanadas

Warm the corn tortillas slightly to make them pliable. Take a tortilla and place a generous spoonful of the chicken filling in the center. Fold the tortilla over to create a half-moon shape and press the edges to seal. Repeat with remaining tortillas and filling.

Cook the Empanadas

In a large skillet, heat olive oil over medium heat. Fry the empanadas for about 3-4 minutes on each side until golden brown and crispy. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 15-20 minutes.

Serve

Serve the empanadas on a plate drizzled with more black bean mole, topped with shredded cabbage and a sprinkle of poppy seeds.