Black Beans And Cheese Empanadas Recipe

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour and 1 tsp salt until evenly combined.

Cut in fats

Add 0.5 cup cold cubed butter and 0.25 cup cold shortening to the flour. Using a pastry cutter, two forks, or clean fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add ice water

Scatter 6 tablespoons ice water over the flour mixture. Using a fork, gently mix until dough begins to come together. Add 1 tablespoon more water at a time if the dough is dry; stop when it holds together when pressed but is not sticky.

Form and chill

Gather the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fats and makes the dough easier to roll.

Prepare egg wash

About 10 minutes before baking, whisk 1 large egg with 1 tablespoon milk in a small bowl and set aside.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 finely diced yellow onion and sauté 4–6 minutes until soft and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Season and combine beans

Stir in 1.5 cups drained black beans, 1 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.5 teaspoon chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook, stirring, 3–4 minutes so flavors meld and some beans break down; mash slightly with the back of a spoon or a potato masher to create a cohesive filling but keep some whole beans for texture.

Finish filling

Remove skillet from heat. Stir in 2 tablespoons chopped cilantro (if using) and 1 tablespoon lime juice. Allow mixture to cool 10 minutes so it is warm but not hot enough to fully melt cheese. Taste and adjust salt, lime, or spices as needed. Fold in 1.5 cups shredded cheddar cheese and 0.25 cup crumbled queso fresco (if using). The mixture should be moist but not watery.

Preheat and prepare workspace

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Remove dough from refrigerator and place on a lightly floured surface; keep a small dusting of flour nearby to prevent sticking.

Roll and cut dough

Roll dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a saucer), cut out circles. Re-roll scraps as needed. You should get about 12–14 rounds depending on thickness and cutter size.

Fill empanadas

Place about 2 tablespoons of the black bean and cheese filling in the center of each dough round (adjust slightly depending on round size). Do not overfill; leave a 1/2-inch border.

Fold and seal

Brush the edge of each round lightly with a bit of egg wash. Fold dough over the filling to form a half-moon. Press edges to seal, then crimp with a fork or fold and roll the edge decoratively to ensure a tight seal.

Egg wash and vent

Place empanadas on the prepared baking sheet about 1 inch apart. Brush tops with remaining egg wash. Using a sharp knife or skewer, poke one small vent hole on the top of each empanada to allow steam to escape.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pan halfway through, until crust is golden brown and crisp. Baking time may vary slightly by oven and empanada size.

Cool slightly

Remove from oven and transfer to a wire rack. Let empanadas cool for 5 minutes so the filling sets and they are safe to handle.

Serve empanadas warm with optional sour cream or crema, salsa or pico de gallo, lime wedges, and extra cilantro. They can be refrigerated in an airtight container for up to 3 days or frozen (uncooked or cooked) for longer storage—reheat in a 350°F (175°C) oven until warmed through.