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Spicy black bean and plantain empanadas
4.67 from 3 votes

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! 

Course Appetizer or Main Dish
Cuisine Latin American
Keyword bean filling, filled dough, fried, Mexican, spicy, turnover, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: Change to adjust-> 8 servings
Calories 258 kcal


* I like using the Goya discos to save time.


  1. On medium heat sauté plantains, onions, and garlic in olive oil until plantains are golden brown. Add salt, cumin, and chili powder. Stir well.
  2. 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.
  3. Add red pepper flakes, allspice, and cilantro and cook for an additional 2-3 minutes.
  4. 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.
  5. 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. 

  6. If you are going to eat these right away wait about 20 minutes before frying so the edges have time to seal.
Nutrition Facts
Black Bean and Plantain Empanadas
Amount Per Serving
Calories 258 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 508mg22%
Potassium 365mg10%
Carbohydrates 46g15%
Fiber 6g25%
Sugar 3g3%
Protein 9g18%
Vitamin A 820IU16%
Vitamin C 6.5mg8%
Calcium 27mg3%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.