Empanadas are without a doubt one of my favorite foods. They are time consuming to make, but completely worth the time! They also make the perfect pack-and-go lunch! Much like tamales, empanadas can be stuffed with pretty much anything your heart desires. For this recipe I made two different kinds- black bean and cheese empanadas. You can follow the dough recipe and stuff these babies with whatever you wish- annnnnnnnnd if you do, please share that recipe with me! I’d love to try new ways to stuff empanadas myself!
Tip: The best way to reheat empanadas is in an oven or on a skillet. This helps preserve their crunchiness . However, they taste just as great if kept at room temperature.
TIP: Pair these empanadas with your favorite salsa for next-level amazingness!
Refried Black Beans
- 1 16oz bag of black beans (I use the Goya or Publix brand)
- 10 Cups of water
- 3 Cloves of Garlic
- 1/2 Of a small onion, halved
- 2 Serrano peppers, cut stems off
- Salt to taste
- 3 Tbsp of vegetable oil
1. First step first, beans; I used black beans for this recipe. I put the black beans in a large pot with about ten cups of water, three cloves of garlic, half of an onion, 2 serrano peppers, salt, and let them soak overnight over low heart.I go ahead a use the entire 16oz bag, but refrigerate half of them. I am personally not too big of a fan of canned beans, but you are more than welcome to skip this step and use canned black beans instead.
2. To refry the beans, heat the vegetable oil over medium heat and fry a few slices of onion. Once the onion is golden and translucent, add in about two cups of beans along with with some of the water they were steamed in. If you’re using canned beans, add in the entire can.
3. Allow the beans to simmer for about 5 minutes and add salt to taste.
4. Coarsely mash beans with a potato masher, large spoon, or even glass cup until they are dry and have a pasty texture to them.
Prep Time 2 hours| Cook Time 1 hour
- 6 Cups of maseca
- 2 Cups of all purpose flour
- 2 Tsp of baking powder (I use Royal)
- 1.5 Tsp of salt
- 5 Cups of warm water
- 1/2 Cup of vegetable oil
- Follow Your Heart Vegan Cheese (for filling)
- Refried black beans (for filling)
1. Mix the maseca, all purpose flour, baking powder, and salt; stir.
2. Then, add in the warm water and continue to stir until the appropriate consistency is reached. The dough should not be sticky, it should be smooth and easy to handle. Add in extra water or flour if needed.
3. Form the dough into a ball and put it in a bowl; cover it. Let the dough sit in the bowl for about an hour. Allowing the dough to sit before you roll it out is important because it helps you achieve the right consistency in the final product.
4. Make small balls out of the dough- the bigger they are the bigger the empanada. I use a Mexican tortilla press (pictured above) to make the tortillas, but you can also just roll them out on a floured countertop. For the Mexican tortilla press, use a sheet of plastic wrap or plastic bag to cover the plates of the press to prevent the dough from sticking to it.
5. Flatten the dough balls out one by one and fill them. Add in the filling to one side of the tortilla (either a spoonful of the refried black beans, the cheese, or your own filling) and using the plastic from the other end to help you, fold the empanada in half.
6. Close the empanadas using a fork to press down on them.
7. Meanwhile, heat the vegetable oil over high heat in a large frying pan. The vegetable oil must be hot. Fry the empanadas as soon as you finish closing them, otherwise they will stick to the dish if left out for too long.
8. Using a spoon, throw oil on top of the side of the empanadas that are facing up. Then turn them over, and do the same for the other side.
9.Once both sides of the empanadas are golden, take them out of the frying pan and place them on a plate with a paper towel to let the oil soak out. Repeat steps 4 through 9 until you no longer have dough left– ENJOY!