Tropical Plantain Empanadas with Black Bean Filling

Tropical Plantain Empanadas with Black Bean Filling
AI

Ingredients

  • 2 ripe plantains
  • 1 cup black beans, cooked and drained
  • 1/2 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 garlic clove, minced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1/4 cup cilantro, chopped
  • 1/4 cup queso fresco, crumbled
  • 1/4 cup cornmeal
  • 1/4 cup whole wheat flour
  • 1/4 cup water
  • 1 tbsp olive oil

Steps

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Peel the plantains and slice them into 1-inch rounds. Place them on the prepared baking sheet and bake for 15 minutes until soft.
  3. In a skillet, heat olive oil over medium heat and sauté the red bell pepper, onion, and garlic until soft. Add the black beans, cumin, paprika, salt, and pepper. Cook for another 5 minutes, then remove from heat and stir in cilantro and queso fresco.
  4. In a bowl, mash the baked plantains until smooth. Add cornmeal, whole wheat flour, and water. Mix until a dough forms.
  5. Divide the dough into small balls and flatten each into a circle. Place a spoonful of the black bean mixture in the center of each circle. Fold the dough over the filling and crimp the edges to seal.
  6. Place the empanadas on the baking sheet and bake for 20-25 minutes until golden brown.
  7. Serve hot and enjoy the tropical flavors of these delicious empanadas!