• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Beef » Spicy Black Bean Empanadas

    Published: Nov 18, 2017 Modified: Jun 7, 2023 by Catherine Arena Leave a Comment

    Spicy Black Bean Empanadas

    Share on Social!

    293 shares
    • Facebook
    Jump to Recipe Print Recipe

    These Spicy Black Bean Empanadas are smoky, savory and hyper-delicious. Served with a creamy delicious poblano dip sauce. Perfect mini empanadas for any occasion.

    Spicy Black Bean Empanadas served on a white platter with poblano dip.

    These Spicy Black Bean Empanadas are such a delicious appetizer treat.

    It’s one of those appetizers you just can’t wait to have while you’re preparing them and with just a few ingredients and a creamy delicious dip sauce, you will be having these mini smoky, spicy beef empanadas in just under an hour.

    Preparing These Spicy Black Bean Empanadas is Easy

    Season the beef with garlic, cumin, chili powder and a little bit of tomato sauce.

    Then add peppers, onions, jalapenos and of course black beans.

    And because you will be using puff pastry dough, you do not have to prepare empanada dough (masa).

    Cut dough out into mini empanada discs and you’ll be ready to fill them with your savory filling.

    Spicy Black Bean Empanadas served on a white platter.

    However, no empanada is complete without an awesome dip.

    So for these spicy black bean empanadas recipe, I decided to pair them up with a creamy poblano dip.

    The poblano dip is also easily prepared.

    Combine one fresh poblano pepper, sour cream, a little bit of mayonnaise, garlic, fresh cilantro, lime juice, salt and pepper.

    This dip is creamy and mild, perfect on pork tacos and tilapia fish tacos as well.

    So make sure not to skip this step.

    Other Sauces to Use for Empanadas

    These spicy black bean empanadas are also perfect with avocado salsa verde or my hyper-delicious tomato jalapeno salsa.

    Note:  For a vegetarian version, click here → Vegetarian Empanadas with Black Beans and Corn by The Spruce Eats.

    📖 Recipe

    Spicy Black Bean Empanadas served on a white platter with poblano dip.

    Spicy Black Bean Empanadas

    These Spicy Black Bean Empanadas are smoky, savory and hyper-delicious. Served with a creamy delicious poblano dip sauce.  Perfect mini empanadas for any occasion.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 40 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 10
    Calories: 314kcal
    Author: Catherine Arena

    Ingredients

    Empanadas

    • ½ Pound beef
    • 1 Small red pepper chopped
    • 1 Small onion chopped
    • 1 jalapeño chopped (could remove seeds and devein if you do not want your empanadas spicy
    • 1 garlic clove minced
    • 1 can black beans drained and rinsed
    • ½ cup tomato sauce
    • ¼ cup fresh cilantro chopped
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 package puff pastry or bread dough

    Poblano Dip Sauce

    • 1 poblano pepper
    • ½ cup sour cream
    • ½ cup mayonnaise
    • 1 clove garlic
    • ¼ cup fresh cilantro
    • 2 Tablespoons lime juice
    • salt and pepper to taste

    Egg Wash

    • 1 egg whisked
    • 1 tablespoon of water add to egg

    Instructions

    • Heat oven to 350 degrees.

    Preparing Meat

    • In a large skillet over medium heat, cook ground beef. Stir and break apart with a spoon. Cook until meat is no longer pink.
    • Add pepper, jalapeno, onion and garlic and cook until tender.Stir in tomato sauce, cumin and chili powder.  Reduce the heat and cook for 5 minutes.
    • Remove from heat and let mixture cool enough or to room temperature.

    If Using Puff Pastry

    • If you’re using puff pastry, unfold one sheet on a lightly floured surface. Roll into a 16 x 12 rectangle and using a biscuit cutter, cut 2 ½ inch circles. Repeat with the remaining sheets.
    • You should end up with 30-40 circles.

    If Using Bread Dough

    • knead on a lightly floured surface. Using a roller, roll dough out to ¼ inch flat.
    • Using biscuit cutter, cut out as many circles as you can.
    • Re-roll dough and flatten again. Repeat process until done with dough.

    To Make Empanadas

    • Get a small bowl of water. (to seal empanadas)
    • Spoon a little over a teaspoon of beef mixture on one side of circle.
    • Brush the edges of circles with a little bit of water to seal empanada (could also use forefinger).
    • Fold the dough over filling and seal with fingers and then crimp edges with a fork (refer to pictures).
    • Repeat process with the rest of the empanada dough circles.
    • Place empanadas on a baking sheet.Brush all with egg wash mixture (optional)
      Bake for 10-15 or until golden brown.

    Poblano Sauce

    • Roast poblano pepper over medium heat in a skillet and char on all sides. (Roast until softened some).
    • Remove and place pepper in a plastic container and cover. Let “sweat” for 10 minutes.
    • Under running water, remove seeds and stem with fingers.
    • Place poblano pepper and all other dip sauce ingredients into a blender or chopper. Blend until smooth.
    • Transfer to a bowl.
    • Remove empanadas from oven, serve immediately with poblano dipping sauce.Enjoy!

    Nutrition

    Serving: 10 | Calories: 314kcal | Carbohydrates: 15g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 232mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 29.5mg | Calcium: 29mg | Iron: 1.6mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    Forming the empanadas on a wooden cutting board-Spicy Black Bean Empanadas

    Press down with fingers.

    Forming empanadas-Spicy Black Bean Empanadas

    Crimp down with a fork.

    More Mexican & Puerto Rican Beef Recipes

    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias
    • Alambres de Res (Beef Kabobs) served on a white platter with a side of corn on the cob.
      Alambres de Res
    • Tallarin Saltado served in two white bowls.
      Tallarín Saltado

    Subscribe

     
     

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.