Baked Plantain Empanadas with Black Bean and Chili Filling
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.
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.
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