Main Course · Snack · Latin American ·

Baked Plantain Empanadas with Black Bean and Chili Filling

Name: Baked Plantain Empanadas with Black Bean and Chili Filling
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Ripe Plantains, 3 large, peeled and chopped; Coconut Oil, 2 tbsp, melted; All-Purpose Flour, 1 cup; Salt, Pinch; 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; Egg Wash, 1 egg, beaten; Flour, For dusting

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.

4.3(202 reviews)

·By Ethan Brooks·September 26, 2025

Baked Plantain Empanadas with Black Bean and Chili Filling — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Plantain Dough

Black Bean & Chili Filling

Assembly

Nutrition

Per serving

Calories: 424 kcal
Protein: 11.38 g
Carbs: 70.5 g
Fat: 12.5 g
Fiber: 8.63 g

Whole recipe

Total

Calories: 1694 kcal
Protein: 45.5 g
Carbs: 282 g
Fat: 50 g
Fiber: 34.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Ripe Plantains 3 large, peeled and chopped	400	4	104	1	8
Coconut Oil 2 tbsp, melted	240	0	0	28	0
All-Purpose Flour 1 cup	455	13	95	1	3
Salt Pinch	0	0	0	0	0
Olive Oil 1 tbsp	120	0	0	14	0
Onion 1 small, diced	28	1	6	0	1
Garlic 2 cloves, minced	9	0	2	0	0.5
Red Bell Pepper 1, diced	24	1	6	0	2
Black Beans 1 (15 oz) can, drained & rinsed	315	20	56	1	19
Ground Cumin 1 tsp	8	0	1	0	0.5
Chili Powder 1 tsp	7	0	1	0	0.5
Salt & Black Pepper To taste	0	0	0	0	0
Egg Wash 1 egg, beaten	68	6	1	5	0
Flour For dusting	20	0.5	4	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Plantain Dough

1
Boil Plantains
Boil chopped plantains in salted water until soft, about 10 minutes.
2
Mash Plantains
Drain and mash plantains in a bowl.
3
Form Dough
Add melted coconut oil, flour, and a pinch of salt. Mix until a smooth dough forms.
Tip: Allow the dough to rest for 15 minutes to improve elasticity.

Making the Black Bean and Chili Filling

1
Sauté Vegetables
Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.
2
Cook Bell Pepper
Add red bell pepper and cook until soft.
3
Combine Beans & Spices
Stir in black beans, cumin, and chili powder. Season with salt and black pepper. Cook for 5 minutes.
Tip: Ensure the filling cools completely before stuffing the dough to prevent sogginess.

How to Make Baked Plantain Empanadas with Black Bean and Chili Filling

Total time: 2 h 20 min · Yields 4 servings

1
Preheat Oven
Preheat the oven to 425°F (220°C).
2
Roll Dough
On a lightly floured surface, roll out the dough to 1/4-inch thickness.
3
Assemble Empanadas
Cut dough into circles, add filling, fold, and seal the edges.
4
Bake Empanadas
Bake the empanadas for 20-25 minutes or until golden brown.