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    Home >> Latin American

    Avocado, Black Beans, Queso Fresco Empanadas

    Modified: Aug 7, 2022 · Published: Nov 30, 2019 by Analida · • Word count:957 words. • About 5 minutes to read this article. • This post may contain affiliate links ·

    14400 shares
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    Jump to Recipe Print Recipe

    When it comes to food for parties, avocados are top. Especially when they are in vegetarian empanadas. Soft, creamy, buttery. Avocados are king for so many reasons. They are evergreen, and can be used in so many recipes from salads to desserts.

     

    a plate with mini baked empanadas and striped napkins in the back

    Jump to:
    • Steps by step photos
    • Frequently Asked Questions
    • Avocado, Black Beans, Queso Fresco Empanadas Recipe Card

    Desserts? Yes, but that's the subject of anther post. My take on avocados today is Avocado, Black Beans, Queso Fresco Empanadas. Yes, a vegetarian dish. My veggie loving friends will be so happy with me.

    Avocado, black beans, queso fresco empanadas are perfect for any celebration. Like Las Posadas, a Latin American celebration to the 9 days leading up to Christmas. Growing up, my neighborhood had celebrations that included snacks, beverages, and singing. Children would dress up as Mary, Joseph, and shepherds. I have great memories of those celebrations.
    Avocados are available all year long and are great as a salad topping, or as a salad itself: slice up an avocado, sprinkle with Kosher salt, and drizzle it with balsamic vinegar. Voila! An easy, quick, not to mention nutritious salad. My daughter mashes up an avocado, sprinkles it with salt and pepper, and spreads it on her toast in the morning. The possibilities are endless.

    Steps by step photos

    A collage of photos showing the ingredients and steps to make avocado, black bean, queso fresco empanadas.

    1. Gather your ingredients and have them chopped, measured and ready to go.
    2. Preheat your oven to 350°F. In a bowl place your black beans, red onion, cilantro, queso fresco, salt and chili powder.
    3. Peel the avocado and dice into small pieces about ⅛ inch cubes and coat with lime juice.
    4. Add the avocado to the black bean mixture and mix thoroughly.
    5. Roll out your pie crust and cut 3" circles.
    6. Place 1 Tbsp if the filling in the center of the circle.
    7. Fold over into a half circle and crimp with the tines of a fork.
    8. Brush each with egg wash (1 egg that has been beaten with 1 Tbsp of water).  Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.

     

    Serve avocado, black beans, queso fresco empanadas as an appetizer, or you can make bigger ones to have as a simple dinner with a side salad.

    a green plate with an pastry cut in half

    Frequently Asked Questions

      • How long can I store the avocado black bean empanadas in the refrigerator? Once they have completely cooled you can store this in the refrigerator for up to 3 days. Place them in an airtight container or zip top bags.
      • How can I reheat the empanadas? Reheat in the oven at 250°F for 10 minutes until warm in the center. I like to put them in my Cosori Air Fryer for 5 minutes at 250°F.
      • Can I freeze the empanadas? Yes, you can freeze these for up to two months in an airtight container after they are completely cooled. Reheat in the oven at 250°F for 15 minutes or 10 minutes in an air fryer at 250°F.

    Finally, share this recipe with your friends and family. They will love the wonderful flavors, and how easy this dish is to prepare.
    If you want to bring the flavors of Spain to your home I have several great recipes to share with you.
    Prueba de cerdo is a classic tapas dish of thinly sliced marinated pork that is grilled fast and is so easy to make.
    Croquetas de jamón y pollo take a little effort but you will be rewarded with a delicious appetizer that is crunchy on the outside and creamy on the inside.
    If you visit bars in Spain one popular tapas dish is mushrooms in sherry sauce served on with nice crusty bread.
    Empanadas are savory turnovers filled with meat or cheese. Most are fried but I like to cheat and bake mine using pre-made pie crust.  Enjoy!

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    Delicious vegetarian empanadas with avocado, black beans and queso fresco. A nice crunchy Latin pastry with creamy avocado filling! Que Rico! | ethnicspoon.com

    Avocado, Black Beans, Queso Fresco Empanadas Recipe Card

    Delicious vegetarian empanadas with avocado, black beans and queso fresco. A nice crunchy Latin pastry with creamy avocado filling! Que Rico!
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Latin American
    Keyword: empanadas, filled dough, pastry, pie dough, turnovers, vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 10 servings
    Calories: 249kcal
    Author: Analida Braeger

    Ingredients

    • 15 oz pie crust refrigerated type, 2 full sized pie crusts
    • 1 avocado diced
    • 2 tsp lime juice juice, fresh squeezed
    • ¼ cup black beans drained rinced
    • 3 Tbsp red onion diced
    • 2 Tbsp cilantro chopped
    • ¼ cup queso fresco crumbled
    • ½ tsp Kosher salt
    • ¼ tsp chili powder
    • 1 egg beaten with 1 Tbsp water (egg wash)

    Instructions

    • Preheat oven to 350°F.
    • Unroll pie crust, and line a cookie sheet with parchment paper.
    • In a bowl place black beans, red onion, cilantro, queso fresco, salt, and chili powder.
    • Peel the avocado and dice into small pieces, then sprinkle with lime juice.
    • Add the avocado to the black beans mixture and mix thoroughly.
    • Using a 3" biscuit cutter cut circles on the pie crust.
    • Place 1 tablespoon of filling in the center of each round. Fold over to create a half moon, and crimp around the edges with the tines of a fork. Place empanadas on parchment paper, and brush with egg wash.
    • Bake for 20-25 minutes or until golden brown.

    Notes

    Frequently Asked Questions:
      • How long can I store the avocado black bean empanadas in the refrigerator? Once they have completely cooled you can store this in the refrigerator for up to 3 days. Place them in an airtight container or zip top bags.
      • How can I reheat the empanadas? Reheat in the oven at 250°F for 10 minutes until warm in the center. I like to put them in my Cosori Air Fryer for 5 minutes at 250°F.
      • Can I freeze the empanadas? Yes, you can freeze these for up to two months in an airtight container after they are completely cooled. Reheat in the oven at 250°F for 15 minutes or 10 minutes in an air fryer at 250°F.

    Nutrition

    Calories: 249kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 322mg | Potassium: 168mg | Fiber: 2g | Vitamin A: 105IU | Vitamin C: 2.6mg | Calcium: 31mg | Iron: 1.4mg
    Delicious vegetarian empanadas with avocado, black beans and queso fresco. A nice crunchy Latin pastry with creamy avocado filling! Que Rico! #VidaAguacate #TusFiestas | ethnicspoon.com

    You might also like to try these:

    • Avocado Toast with Mango and Queso Fresco
      Try a new avocado toast recipe with Latin flair! Creamy avocados with tangy mango, salty queso fresco and a sprinkle of chili powder. The combination of flavors is incredible! | ethnicspoon.com
    • Refried Beans, Avocado, Tomato, Queso Fresco Tostada
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    • Black Beans and Rice with Pork Chops - The Latin Meal
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    « Cinnamon Snaps - A Cinnamon Lovers Cookie
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    14400 shares
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    Reader Interactions

    Comments

    1. Karly

      December 12, 2016 at 9:54 am

      Oh YUM! Love me some empanadas! These are the perfect new appetizer appetizer for all the holiday parties. Need to try these soon!

      Reply
      • Analida

        December 12, 2016 at 5:22 pm

        Hi Karly, yes, they are yummy and so easy to make. Your guests will love them.

        Reply
    2. gambty

      May 11, 2018 at 5:48 pm

      5 stars
      I just got that important point you made, Avocados are actually green on the inside all year round.

      Reply
      • Analida

        May 12, 2018 at 12:09 pm

        You got it! And you can get avocados all year round too! 🙂

        Reply
    3. Rikke

      August 06, 2018 at 4:07 pm

      Hi Analida. Do you have any tips for how to preserve avocados? I have a big avocado tree and for 3 month of year I have loads of avocados but the rest of the year I have to buy, and they are quite expensive here. If I could somehow preserve them in some form it would be awesome.

      Reply
      • Analida

        August 07, 2018 at 7:49 pm

        I have found a recipe online to preserve avocado but I have never tried it. Check this out and let me know what you think:
        https://www.thespruceeats.com/ways-to-store-and-preserve-avocados-4039255

        Reply
    4. Candice

      December 03, 2019 at 12:31 pm

      5 stars
      I love anything beans and cheese, and I love every empanada I've ever had. So these were a must to make. They came out great and were so easy. Love them, and I can't wait to make them again!

      Reply
    5. Colleen

      December 03, 2019 at 2:23 pm

      5 stars
      We love empanadas and your filling sounds so delicious. I also like that you have kept it simple by using store bought pie crust. These will be perfect for our appetizer party.

      Reply
    6. Alexandra

      August 23, 2022 at 12:21 am

      5 stars
      Sounds Amazing!!! Making these with my boys tomorrow afternoon for our family dinner 🤩🤩

      Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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