Black Bean and Plantain Empanadas
Great flavors in these spicy black bean and plantain empanadas and easy to make. These come together quickly with empanada discs or dicos with a quick fry and you are done. I usually make a big batch to freeze and bring them out to thaw and they are ready for a nice vegetarian dinner with some greens on the side. Everyone love an easy weeknight meal!
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Servings: 8 servings
Calories: 258kcal
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
Calories: 258kcal | Carbohydrates: 46g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 508mg | Potassium: 365mg | Fiber: 6g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 6.5mg | Calcium: 27mg | Iron: 3.6mg