Black bean plantain empanadas is what you might call an unusual combination of ingredients. It is a perfect vegan dish. I am not a vegan or even a vegetarian by the way, but find these empanadas absolutely irresistible.
You can stuff an empanada with just about anything, creativity is your friend.
I have adapted this recipe from the website Adventures in Vegan Cooking. BTW: If these look kind of dark and little over cooked in the photo, I LIKE them crunchy!
They're healthy too!
Black beans are very nutritious; they are high in protein and iron. Plantains are high in potassium. Nicaragua is the largest exporter of plantain. India and Brazil are the top producing countries for black beans. Black beans are native to the Americas and are a staple to the Latin American and Caribbean diet. You haven't lived until you've had a good Cuban black bean soup.
Whenever I cook with black beans I use the canned version.
Why? Well, because it significantly reduces the cooking time. There is one caveat: when using organic black beans, check the sodium content in the nutritional information panel on the can. I learned the hard way that most organic black beans contain less sodium than non-organic black beans.
For black bean plantain empanadas, the plantain should be ripe. How do you know it is ripe enough? It will be a deep yellow color with some black streaking throughout. The inside will be soft and it will be easy to peel. When ripe, plantain will also cook quicker than when green because the ripening process releases the sugars that break down the heavy starches. Ripe plantain will also have a sweeter taste than its green counterpart which tends to be more starchy.
Step by step photos:
- Gather all the ingredients and have them measured, chopped and ready to go.
- Heat a large skillet on medium heat and sauté the onions, garlic and plantain. Cook until the onions are soft and the plantains are golden brown.
- Add the salt, cumin and chili powder then stir well to combine the flavors.
- Add the black beans, tomato and broth then turn down the heat to low. Simmer for about 10 minutes or until all the broth has been absorbed into the mixture.
- Stir in the cilantro, red pepper flakes and allspice. Stir to combine and cook for an additional 2-3 minutes.
- Allow the mixture to completely cool before filling. Tip: Spread the mixture out in a baking dish and place in the refrigerator or freeze to cool quickly. Take a single round of dough and place a heaping tablespoon of the bean mixture in the center.
- Fold over in half and crimp the edge with a fork. Once crimped you can freeze them for up to two months before frying.
- Allow the fork crimp to seal for 15-20 minutes before frying. While you wait, heat the oil to 350°F, then fry until they are are golden brown. If you like them really crunchy like me get them a bit more to the brownish color.
Frequently asked questions
- Can I freeze the empanadas? Yes, you can freeze the filled empanadas for two months sealed in an airtight container.
- How do I prepare the frozen empanadas? Take them out to thaw on a large plate or plastic cutting board for 30-45 minutes before frying. Avoid setting them on a wooden cutting board as the dough tends to stick to wood as it get soft during thawing.
- Can I freeze the filling? Yes, the filling can be frozen in a sealed container for up the three months. Tip: If you have some leftover filling you can mix it into some white rice for nice side dish.
I do love the Panamanian foods I grew up with. If you loved these empanadas, I recommend trying out the following:
Tostones with Avocado Cream Sauce - Double-fried and crispy plantains that pair perfectly with tangy avocado sauce.
Rice, Beans, and Pork Chops - AKA the Latin meal. This quintessential spread is perfect for when you're craving flavors from the Caribbean and Latin America.
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Black Bean and Plantain Empanadas
Ingredients
- 14 oz empanada dough Goya discos, large*
- 1 plantain ripe, diced
- 15 oz black beans 1 can, drained and rinsed
- 1 onion medium, diced
- 3 garlic cloves minced
- 1 Roma tomato diced
- 1 Tbsp olive oil
- ¼ cup vegetable broth
- 2 Tbsp. cilantro chopped
- 1 tsp. Kosher salt
- 1 tsp. cumin
- 1 tsp. chili powder
- ¼ tsp. red pepper flakes
- ¼ tsp. allspice
* I like using the Goya discos to save time.
Instructions
- On medium heat sauté plantains, onions, and garlic in olive oil until plantains are golden brown. Add salt, cumin, and chili powder. Stir well.
- Add black beans, tomatoes, and broth. Turn down heat to low and allow to cook for about 10 minutes until all liquid is absorbed and the mixture is soft.
- Add red pepper flakes, allspice, and cilantro and cook for an additional 2-3 minutes.
- To assemble: On the center of each round place a heaping soup spoon of filling. Fold over and seal edges tightly with the tines of a fork.
- At this point you can freeze them making sure you place parchment or wax paper between them if you are stacking them. Thaw them completely before frying and remove any excess condensation of water droplets.
- If you are going to eat these right away wait about 20 minutes before frying so the edges have time to seal.
Nutrition
Originally published November 2014 and updated May 2021.
Ashley
Empanadas are one of my favorites! This sound so good with that filling! I love plantains but have never used them in my own kitchen ... I should really change that.
Analida
Ashley, this filling is very good. Plantains are not hard to use, and they are so nutritious.
There are so many recipes that you can make with plantains. BTW... with a name like cookiemonster, I need to check out your blog!
Jess @ whatjessicabakednext
Love empanadas, definitely one of my favourite treats! Love all the flavours, so delish!
Analida
Thanks Jess!!! Try these out, they are so good.
I will be posting other empanada recipes in the future.
Jen @ Baked by an Introvert
I love plantains and empandas. These sound so delicious!
Analida
Thanks Jen. They are so easy to make too!!!
Liz
What a delicious filling combination! I would have never guessed these would be so easy to make!
Analida
Thanks Liz. Yes they are really easy to make, especially if you buy the premade/precut dough.
Michelle @ Feed Me I'm Hungry
These sound absolutely amazing!! They remind me of Jamaican patties a little bit, the principal is pretty similar but the flavors are probably pretty different. I love to make and freeze patties to have on hand for a quick meal. I think your recipe would work great for that as well, but be a totally fresh flavor! Thanks for sharing.
Also quick question for you, what do you use to get the like us on Facebook thing to pop up in the bottom right corner. It's subtle but still easy to notice.
Analida
Michelle: Thanks for your comments. yes, they are a bit like Jamaican patties. So, about the FB pop up... I used conversionsbox.com, just install that into your WP header area as you would google analytics code. Hope it works for you.
Robin @ thebakingexchange
We have some plantains getting ripe in our kitchen right now! I may try this recipe. My husband is Salvadorean and he would be really impressed if this came out of the oven... 🙂
Analida
Thanks Robin. I love these empanadas, because they are a bit different from the usual beef or chicken empanadas.
I like to use Goya rounds because it cuts on time. Let me know how they turn out for you. Do you have any Salvadorian recipes?
Amanda
What an interesting sounding filling! Looks delicious 🙂
Analida
Thanks Amanda. It is really good!
Christie
I love empanadas!! Thanks so much for sharing this recipe at Bloggers Brags. You've been pinned! 🙂
Analida
You are very welcome.
We eat empanadas once/week at home. Such an easy dinner. Empanadas + a tossed salad.
Candice
I love empanadas! This recipe inspires me to make some. Maybe they will be on the dinner menu tonight 🙂
Analida
I love them too!!! You can make a big batch and freeze them.
I make about 30 at a time. Let me know how they turn out. 🙂
Sharon Rowe
I have never tried this, I might give it a go! Thanks for sharing on Monday Madness link party! Hope to see you next week 🙂
Analida
Thanks Sharon! I love these. The flavor combo is great.
See you next Monday.
Cyrus
Analida these are so fun looking, and surprisingly easy to make!
Analida
Cyrus, they are super easy to make. I always make a double or triple batch and freeze them. Enjoy! 🙂
Kim - Liv Life
I am vegetarian and these sound absolutely divine!! I think plantain and black bean are the perfect combo!
Analida
Thanks Kim. I love them too. You can make a big batch and freeze, that's what I do!
Kim~madeinaday
I have a neighbor who makes something similar! Thanks for the recipe! Thanks for linking up to Merry Monday! Sharing on G+! Have a great week!
Kim
Analida
You are welcome Kim!
Lynn
Could these be baked instead ? If so at what temp and for how long? Sound yummy!
Analida
You could bake them, but the texture of the dough will not be the same. I have tried it. If you would prefer a baked empanada, I suggest using pre made pie crust. Now, in some markets Goya sells their "bakeable" discs, but I have only seen them once or twice. If you do decide to bake the Goya discs, you can spray them with PAM. They can be baked at 350 for about 10-15 minutes, or until they are slightly golden. I hope this helps.
Denise Wright
We used to have a local grocery store that had plantains readily available but it's gone. 🙁 However I am going to the Strip District this week and maybe I can find some there. This looks delicious!
Analida
are you going to Reina's? You are buying sweet ripened plantains, right?
BTW... someone told me that there is a taco stand in the Strip district which is amazing.Where is it?
Lisa
This sounds so delicious - I've only ever made chicken empanadas. I love the ingredients in this vegetarian version!
Analida
Thanks Lisa!!! 🙂
Caroline
I can absolutely see how this works - there's a mini chain near us that does pitta sandwiches and one is with a black bean paste, plantain and a few other things (including crispy rice) ad it's one of my favorites. I love plantains, so tasty!
Analida
Yes, plantains are awesome!!!
Lea
Wow! you posted this recipe some time ago.....It is now 2018 and I tried this recipe tonight. I usually make a Banana Black Bean Tart but it is a bit messy to make. Tastes good tho' . So I made your recipe as tarts instead of empanadas. Much more substantial using plantains, less mess and it was really delicious. I did forget to add the allspice and my plantain was actually so ripe it was black (didn't matter).. Anyway....My other tart is going to take a back seat to this one. Really, really good. (I've got to look for the gyoza discs. for next time....). Thank you so much!!!
Analida
You are so welcome Lea. Adapting this recipe to make a tart sounds delicious and interesting. I am glad it turned out for you. I am so glad that you liked the use of plantain instead of bananas. The Goya discs are easy to find in a well stocked grocery store. Thanks for your comment. might just have to try your recipe.