Baked Plantain Empanadas with Black Bean and Chili Filling
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
Black Bean & Chili Filling
Assembly
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
Baked Plantain Empanadas with Black Bean and Chili Filling
Baked Plantain Empanadas with Black Bean and Chili Filling
Presentation
Arrange empanadas neatly on a serving platter. Sprinkle with chopped fresh cilantro for a burst of color.