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Spicy Black Bean Empanadas served on a white platter with poblano dip.
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5 from 1 vote

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.
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 10
Calories: 314kcal

Ingredients

FOR 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

FOR POBLANO DIPPING 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.

For 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: 10g | 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