Caramelized Plantain and Black Bean Empanadas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky pastry pockets filled with sweet caramelized plantains and savory black beans, offering a delightful balance of textures and flavors in every bite. This puerto rican-inspired vegetarian (vegetarian) ready in about 50 minutes pairs medium Green plantains, (15 oz) Black beans, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.5 (12 ratings) Prep: 30 min Cook: 20 min Serves 8 Puerto Rican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and slice 3 medium green plantains into 1/2-inch thick rounds. Heat 1 tbsp olive oil in a skillet over medium heat, add plantains, and cook for 8 minutes until golden brown on both sides. Set aside.
  2. Step 2: Drain and rinse 1 can black beans. In the same skillet, heat remaining 1 tbsp olive oil, add 1/4 cup diced onion and 2 minced garlic cloves, and cook for 3 minutes until softened. Stir in 1/2 tsp cumin and 1/4 tsp salt, then add black beans and cook for 5 minutes until flavors meld.
  3. Step 3: For pastry, combine 1 cup all-purpose flour and 1/4 tsp salt in a bowl. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, mixing until dough comes together.
  4. Step 4: Divide dough into 8 equal portions. Roll each into a 6-inch circle on a floured surface. Place 2 tbsp black bean mixture and 1 tablespoon caramelized plantain slices in the center of each circle.
  5. Step 5: Fold dough over filling, crimp edges with a fork, and place on a parchment-lined baking sheet. Bake at 375°F for 20 minutes until golden brown and crisp.

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Frequently asked questions

How long does Caramelized Plantain and Black Bean Empanadas take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caramelized Plantain and Black Bean Empanadas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium green plantains from drying out.

Can I substitute ingredients in Caramelized Plantain and Black Bean Empanadas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caramelized Plantain and Black Bean Empanadas for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Caramelized Plantain and Black Bean Empanadas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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