Vegan Empanada Filling with Plantains
A crispy, golden plantain and bell pepper filling for handheld empanadas, seasoned with Caribbean spices. This caribbean-inspired vegan (vegan) ready in about 25 minutes pairs diced red bell pepper, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 12, 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.
Ingredients
- 2 medium, peeled and diced green plantains
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 clove, minced garlic
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tbsp lime juice
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1/2 cup diced onion and 1 clove minced garlic, sauté for 3 minutes until golden.
- Step 2: Stir in 1/2 cup diced red bell pepper and 1 tsp cumin, cooking for 5 minutes until tender.
- Step 3: Add 2 diced green plantains and 1/2 tsp paprika, sauté for 8 minutes until plantains are caramelized.
- Step 4: Pour in 1 tbsp lime juice, season with salt, and cook for 1 minute until fragrant. Cool completely before filling empanadas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Empanada Filling with Plantains take to make?
Total time is about 25 minutes (15 min prep + 10 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 Vegan Empanada Filling with Plantains?
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 diced red bell pepper from drying out.
Can I substitute ingredients in Vegan Empanada Filling with Plantains?
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 Vegan Empanada Filling with Plantains for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Vegan Empanada Filling with Plantains vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
