Black Bean Empanadas


I grew up eating cheese empanadas. Every Sundays we would visit my Grandparents in Coney Island, NY. My Papa (Grandpa) would often be shirtless, have his hair in a small pony-tail (because he knew by grandmother hated his pony-tail) and would often make my sister and I a grilled cheese sandwich or cheese empanadas, which when you think about it are basically the same thing. He passed away a few years ago but when I start rolling out the empanadas I think of him.

I like to experiment with the empanadas filling and different ways of making them. Traditionally you would fry them and stuff them with meat and cheese. Frying is never a healthy way of eating anything, but oh so yummy! I found a way to bake them that leaves them crispy and without the greasy fingers.

*Note: Empanadas can be filled with virtually any stuffing you want; savory or sweet. I decided to make a delicious version of re-fried beans, without the frying. 🙂



  • 5 Empanadas (Goya Discos Grandes)
  • 1 can of Black Beans (15.25 oz)
  • 3/4 of a large Red Pepper, roughly chopped
  • 2 Garlic Cloves
  • 1/8 teaspoon Cayenne Pepper
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Granulated Garlic
  • Flour for dusting
  • 4-5 tablespoons of Olive Oil
  • 1-2 tablespoons of Water
  • Optional: Salsa for dipping

Step 1: Rinse black beans.



Step 2: In a food processor, combine black beans, garlic cloves and red pepper.



Step 3: Add cayenne pepper, black pepper, cumin, salt, and granulated garlic. Blend into a smooth paste.




Step 4: Dust counter top, rolling-pin and empanadas before rolling them out. I like to roll mine out to about 10 inches in diameter.

*My disks are never fully circles because I suck at rolling out dough.




Step 5: Using a spoon, spoon one or two plops of black bean paste into the middle of the empanada disk.


Step 6: Wet your finger with the water and rub into along half the empanada edge.



Step 7: Fold over empanada to make half a circle or crescent.


Step 8: Using a fork, press down the edges to seal the empanada.


Step 9: Place on a baking sheet covered with parchment paper.

Step 10: Repeat steps 5-9 for each empanada.


Step 11: Pre-heat oven to 400 degrees.

Step 12: Put olive in a small bowl. Brush each side of the empanada with olive oil.


Step 13: Bake for 10-15 minutes.

Step 14: Let cool before serving. Serve with salsa and/or sour cream.


Step 15: Eat and Enjoy!

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