Savory Black Bean Empanadas with Queso
These delicious Savory Black Bean Empanadas are a perfect blend of rich, spiced black bean filling and crispy, homemade dough. Each empanada is filled with a comforting mixture of sautéed onions, garlic, and spices, combined with creamy queso blanco or cheddar cheese. Ideal for gatherings, they can be prepared in advance and fried fresh, making them a crowd-pleasing appetizer or snack. Serve them warm with a side of sour cream, salsa, or guacamole for an authentic Mexican experience.
8
Servings
360
Calories
19
Ingredients
Ingredients
Olive oil
1 tablespoon (Heated in sauté pan)
Onion
1/4 cup (Finely diced)
Garlic
3/4 teaspoon (Minced)
Cumin
1/4 teaspoon (Ground)
Dried Mexican oregano
1/4 teaspoon (Crumbled)
Cooked black beans
1 1/2 cups (Mashed or pureed)
Salt
1 teaspoon (To taste)
Pepper
1/4 teaspoon (To taste)
Water
3 tablespoons (Added to puree if needed)
Queso blanco or cheddar cheese
1/4 cup (Crumble or shredded)
All-purpose flour
3/4 cup (For the dough)
Masa harina
1/2 cup (For the dough)
Baking powder
1 1/2 teaspoons (For the dough)
Salt
3/4 teaspoon (For the dough)
Canola oil
1 tablespoon (Added to dough ingredients)
Eggs
2 large (Beaten for dough and egg wash)
Water
2 tablespoons (Added to egg wash and dough)
Oil for frying
3 cups (Heated for frying)
Kosher salt
to taste (For garnish)
Instructions
1
Prepare the filling: In a medium sauté pan over medium-high heat, heat the olive oil. Add the finely diced onion and minced garlic. Sauté until the onion is tender, about 3-4 minutes, stirring frequently to avoid burning the garlic.
2
Stir in the cumin and oregano, cooking for an additional 30 seconds to release their flavors. Add the cooked black beans, salt, and pepper. Remove from heat and let cool slightly.
3
Transfer the mixture to a blender and puree until smooth. If the mixture is too thick, add water, one tablespoon at a time, until the desired consistency is achieved. Mix in the crumbled cheese and set aside. This filling can be made in advance and refrigerated for up to 2 days.
4
Prepare the dough: In a medium bowl, combine the flour, masa harina, baking powder, and salt. Mix well. Add the canola oil and stir with a wooden spoon until crumbly.
5
In a separate liquid measuring cup, whisk together the eggs and water. Gradually add this mixture to the flour mixture, stirring until fully combined.
6
Knead the dough on a lightly floured surface for about 3 minutes, until very pliable. Adjust the texture with additional flour or water as necessary.
7
Assemble the empanadas: Roll out the dough to an even thickness of approximately 1/16 inch. Use a 3-inch round cutter to cut out 24 circles.
8
In a small bowl, mix 1 egg with 1 tablespoon of water to create an egg wash. Place 2-1/2 teaspoons of the prepared filling in the center of each dough circle.
9
Brush the edges of the dough with the egg wash, fold the circle in half, and seal by pressing the edges together with a fork. Place each sealed empanada on a parchment-lined baking sheet.
10
You can chill the assembled empanadas in the refrigerator for up to 24 hours or freeze them for up to 3 weeks.
11
Cooking: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the empanadas in batches, cooking until golden brown and crisp, about 3-4 minutes. Drain on paper towels and season with kosher salt before serving.
12
Enjoy with your favorite dipping sauces such as sour cream, salsa, or guacamole.
Nutrition Information
18g
Fat
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Black Bean Empanadas?
They are a delicious Mexican-inspired snack consisting of a spiced black bean and cheese filling wrapped in a crispy, homemade dough made with flour and masa harina.
What type of beans are used in this recipe?
The recipe calls for 1.5 cups of cooked black beans which are pureed to create a smooth, creamy filling.
What cheese is best for black bean empanadas?
This recipe recommends using either crumbled queso blanco or shredded cheddar cheese.
Can I make the filling in advance?
Yes, the black bean filling can be prepared ahead of time and stored in the refrigerator for up to 2 days.
How do I make the empanada dough?
The dough is made by combining flour, masa harina, baking powder, and salt, then mixing in canola oil, eggs, and water before kneading until pliable.
How long should I knead the dough?
You should knead the dough on a lightly floured surface for approximately 3 minutes until it becomes very pliable.
How thin should the dough be rolled?
Roll the dough out to an even thickness of approximately 1/16 of an inch.
What size should the empanada circles be?
Use a 3-inch round cutter to create 24 dough circles for assembly.
How much filling goes in each empanada?
Place exactly 2.5 teaspoons of the prepared black bean filling in the center of each dough circle.
How do you seal the empanadas?
Brush the edges with an egg wash, fold the dough in half over the filling, and press the edges together with a fork to seal.
What is in the egg wash?
The egg wash is a simple mixture of one egg whisked with one tablespoon of water.
Can I freeze these empanadas?
Yes, once assembled, you can freeze the empanadas for up to 3 weeks before cooking.
How long can assembled empanadas stay in the fridge?
You can keep the assembled, uncooked empanadas in the refrigerator for up to 24 hours.
At what temperature should I fry the empanadas?
Heat your frying oil to 350 degrees Fahrenheit (175 degrees Celsius) for the best results.
How long do empanadas take to fry?
Fry the empanadas in batches for about 3 to 4 minutes until they are golden brown and crisp.
What should I do immediately after frying?
Drain the empanadas on paper towels and season them with kosher salt while they are still hot.
Are these empanadas vegetarian?
Yes, this recipe is vegetarian as it uses black beans and cheese for the filling and contains no meat products.
What are the best dipping sauces for these?
They pair perfectly with sour cream, salsa, or fresh guacamole.
How many servings does this recipe provide?
This recipe makes 24 empanadas, which serves approximately 8 people.
How many calories are in a serving?
There are approximately 360 calories per serving of these empanadas.
What is the fat content per serving?
Each serving contains about 18 grams of fat.
How much protein is in the recipe?
Each serving provides 9 grams of protein.
What spices are used for the filling?
The beans are seasoned with cumin, dried Mexican oregano, garlic, salt, and pepper.
What should I do if the bean puree is too thick?
If the mixture is too thick to blend, add water one tablespoon at a time until you reach the desired consistency.
What is masa harina?
Masa harina is a traditional Mexican corn flour that gives the dough its unique flavor and texture.
Can I use pinto beans instead?
While the recipe specifies black beans, you could substitute with pinto beans for a slightly different flavor profile.
Do I need to cook the onions and garlic first?
Yes, sauté the diced onion and minced garlic in olive oil for 3-4 minutes until tender before adding spices and beans.
What kind of oil should I use for frying?
The recipe uses 3 cups of oil for frying; canola oil or a similar high-smoke point vegetable oil is recommended.
How many ingredients are in this recipe?
There are a total of 19 ingredients used to make both the filling and the dough.
Is baking powder necessary for the dough?
Yes, the 1.5 teaspoons of baking powder help the dough achieve a light and crisp texture during frying.