Easy Black Bean and Cheese Empanadas

Black bean and cheese empanadas are a delicious and easy to make Mexican treat that can be served as an appetizer or as a main meal. This meat-free empanadas recipe is made with masa harina and different than other Mexican empanadas. You’ve got to give them a try!

What Are Empanadas

Empanadas are a type of sweet or savory turnover popular in Mexico and across many Latin American countries.

But, did you know that empanadas originated in Spain and Portugal?

These pastries are made quite differently depending on the country. But they are usually made with a dough that can be stuffed with fillings such as meats, beans, cheese, vegetables, and fruits or preserves.

Whether you’re a vegan, vegetarian or a meat lover, you can customize the filling to your liking. In this article, I’m going to show you how to make easy refried bean and cheese empanadas that are perfect for any occasion and any diet!

Black Bean & Cheese Empanadas

Half moon pockets with a soft, airy, and slightly crispy dough that is filled with tender mashed black beans, and stringy and creamy Oaxaca cheese. Top with a homemade salsa and you’ve got yourself one amazing treat!

Typically in Mexico the empanadas are made with masa, stuffed, and then deep fried.

These black bean empanadas are made with corn flour (or masa harina) instead of a wheat flour pastry, this makes them quite different than other Latin American empanadas.

This vegetarian empanadas recipe is made the traditional Mexican way, but you’ll also notice that they have a red color. This is because I mixed in a red chile mixture into the masa.

This isn’t typically done for Mexican empanadas but I started adding the chile sauce mixture for extra flavor and presentation. I’m sure you’ll enjoy the taste too.

Another reason I started incorporating the chile salsa is because it came to me in a very special dream. My abuelita, my father’s mom, was making bean stuffed empanadas. They had a reddish hue to them. In my dream she was making these empanadas while she assured my that my dad was ok now.

You see my dad had just recently passed away and in my dream my grandmother was telling me that she and my grandfather were looking after my dad, that he was no longer ill. This dream was so vivid, so intense and very emotional, it was one I will remember for a very long time. To this day when I make these empanadas I remember the dream.

Can I Make These Empanadas Vegan?

Yes you can!

The only swap here is with the cheese. I used Oaxaca cheese but you can use any type of vegan cheese that melts. I’ve used vegan mozzarella and it worked great.

Black Bean & Cheese Empanada Ingredients

The ingredients for these empanadas are pantry basics so you shouldn’t have any problems gathering them.

• refried black beans (or any type you’d like)
• Oaxaca cheese or vegan cheese
• masa harina (corn flour)
• salt
• baking powder
• roma tomatoes
• chile de arbol
• water
• salsa for topping
• vegetable oil

Black Bean and Cheese Empanadas Recipe

To form the flat empanada disks I used a tortilla press and I highly suggest using one otherwise you’ll have to roll out the dough and it will take you a bit longer to prepare.

 • Char the tomato on a hot comal or pan. Turn to evenly blacken. Place the deseeded chiles on the comal and toast for a couple of minutes. Place tomatoes and chiles in a blender, add a splash of water and blend until smooth. You can strain the salsa if desired.

 • Combine masa harina, salt and baking powder in a large bowl. Pour in the blended salsa and begin incorporating it into the dry ingredients. Start adding water to the dough until you have a smooth dough that doesn’t stick to your hands or fingers. The consistency is similar to play-dough.

• Cover the bowl and set aside for 10 minutes. Divide masa into 10 even-sized balls.

• Line your tortilla press with two pieces of plastic or parchment paper.

• Place one masa ball and put in center of the tortilla press lined with the plastic or parchment. Press down to flatten into a disk.

• Take the masa disk and place one heaping tablespoon of the refried black beans into the center, then add some strands of the cheese. Bring the two ends of the disk together to form a half moon and pinch the edges to seal. Set aside and repeat the whole process until all of the dough has been used.

• Line a large plate with a few paper towels and set it aside.

• Heat the oil in a frying pan, heat the oil to 365°F or 185°C.

• Fry each empanada on both sides until the empanadas are golden and feel a bit crispy around the edges.

• Carefully remove from the hot oil and allow to drain off any excess oil on the paper towel lined plate.

• Allow to cool for a bit before serving. Serve with your salsa of choice.

What Do These Empanadas Taste Like

This easy to make empanadas are tender, airy and slightly crispy on the outside. Then you bite into the deliciousness of the savory black beans and then it’s followed by the creaminess of the stringy Oaxaca cheese.

The empanadas taste amazing on their own when you drizzle each bite with some spicy salsa, then it’s a bit of heaven in each bite.

How to Serve

Serve with your favorite salsa on the side. Additionally guacamole, sour cream, or any other condiments of your choice are great with empanadas.

These empanadas are a delicious snack, appetizer or even a main meal.

• Milder Tomato Chile de Arbol Salsa
• Molcajete Salsa Recipe
• Spicy Fire Roasted Habanero Peppers Salsa
• Blended Tomato Salsa
• Pico de Gallo Salsa
• Easy Salsa Verde

How to Store & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

You could freeze these bean and cheese empanadas for up to a few months. Defrost in the refrigerator when ready to use.

To reheat the air fryer works great. Set the temperature to low and air fry for about 5 minutes or until heated through.

Microwaving isn’t really recommended because the texture will become soggy and tough.