Baked Plantain Empanadas with Black Bean and Chili Filling

Name: Baked Plantain Empanadas with Black Bean and Chili Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Ripe Plantains; Coconut Oil; All-Purpose Flour; Salt; Olive Oil; Onion; Garlic; Red Bell Pepper; Black Beans; Ground Cumin; Chili Powder; Salt & Black Pepper; Egg Wash; Flour

Wholesome and flavorful empanadas with a tropical twist

These baked empanadas feature a savory black bean and chili filling encased in a sweet plantain dough, perfect for a satisfying main course or appetizer.

1 h 45 min
4
Intermediate

Ingredients

Plantain Dough

Ripe Plantains

3 large, peeled and chopped

Coconut Oil

2 tbsp, melted

All-Purpose Flour

1 cup

Salt

Pinch

Black Bean & Chili Filling

Olive Oil

1 tbsp

Onion

1 small, diced

Garlic

2 cloves, minced

Red Bell Pepper

1, diced

Black Beans

1 (15 oz) can, drained & rinsed

Ground Cumin

1 tsp

Chili Powder

1 tsp

Salt & Black Pepper

To taste

Assembly

Egg Wash

1 egg, beaten

Flour

For dusting

Preparation

Preparing the Plantain Dough

Boil Plantains

Boil chopped plantains in salted water until soft, about 10 minutes.

Mash Plantains

Drain and mash plantains in a bowl.

Form Dough

Add melted coconut oil, flour, and a pinch of salt. Mix until a smooth dough forms.

Allow the dough to rest for 15 minutes to improve elasticity.

Making the Black Bean and Chili Filling

Sauté Vegetables

Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.

Cook Bell Pepper

Add red bell pepper and cook until soft.

Combine Beans & Spices

Stir in black beans, cumin, and chili powder. Season with salt and black pepper. Cook for 5 minutes.

Ensure the filling cools completely before stuffing the dough to prevent sogginess.

Cooking Process

Preheat Oven

Preheat the oven to 425°F (220°C).

Roll Dough

On a lightly floured surface, roll out the dough to 1/4-inch thickness.

Assemble Empanadas

Cut dough into circles, add filling, fold, and seal the edges.

Bake Empanadas

Bake the empanadas for 20-25 minutes or until golden brown.

Plating & Serving