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Spicy Black Bean Empanadas

Rated as 4.54 out of 5 Stars

"Spiced black beans, ground pork and vegetables are wrapped in flaky puff pastry before baking to a golden brown."
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1 h 18 m servings
Original recipe yields 40 servings (40 empanadas)


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  1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
  2. Cook the pork in a 12-inch skillet over medium-high heat until the pork is well browned, stirring frequently to break up meat. Add the diced red pepper, green onions and garlic. Cook until tender. Stir the tomato sauce, cumin, chili powder and crushed red pepper into the skillet. Reduce the heat to low and cook for 8 minutes. Remove from the heat. Stir in the cheese, 1 cup of the beans and cilantro. Let cool.
  3. Unfold 1 pastry sheet on a lightly floured surface. Roll to a 16x12-inch rectangle. Cut into 10 (2 1/2-inch) rounds. Top half of each round with 1 teaspoon cheese mixture. Brush edges of pastry with water. Fold over and press the edges with a fork to seal. Place the empanadas on the prepared baking sheet. Repeat with remaining pastry and cheese mixture. Brush with the egg mixture.
  4. Bake for 18 minutes or until golden. Serve with sour cream, guacamole and remaining beans.


  • TIPS
  • Easy Substitution Tip: Use ground turkey instead of the pork. Add 1 teaspoon vegetable oil to the skillet while browning the turkey.
  • Make Ahead Tip: Prepare empanadas through step 3. Freeze until firm. Wrap in resealable plastic bag. Bake as directed.

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Read all reviews 49
  1. 67 Ratings

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Most helpful positive review

In a pinch for a potluck, able to throw this together - used veggie meat (Morningstar breakfast patties) instead, and even layed pastry dough out flat on bottom and another layer on top of filli...

Most helpful critical review

It was ok. I've had better empanadas. I think I'm just not THAT into black beans.

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Least positive

In a pinch for a potluck, able to throw this together - used veggie meat (Morningstar breakfast patties) instead, and even layed pastry dough out flat on bottom and another layer on top of filli...

This was great. I read that a lot of reviewers had to increase the seasonings so i went ahead and used chorizo instead of plain sausage... there was no need to even think about messing with the ...

really, really good! and very easy to make. I only used half of the recipe though, as it was served as one of several appetizers for a party of 20.

Very tasty. I omitted the pork and added corn and kidney beans to the black beans. Also used pepperjack cheese and used salsa instead of tomato sauce. I had no problems with the puff pastry, jus...

I made these as part of a Halloween feast that was zombie themed. (they were made into "intestines", gross!) But despite their intentional gross appearance, they were a delicious hit that didn't...

Fantastic recipe, we will make this often! My suggestion, double the recipe and freeze the extra for awesome easy meals later! Only modifications were using of ground beef instead of pork and i...

Really good and easy to make. I did make some changes, starting with making 1/2 the recipe since I didn't need the full amount. I'm vegetarian so I left out the pork and used a full can of blac...

Very tasty. I used some left over pastry dough from a pie I made rather than the sheets. The stuffing was delicious. I wish I would have made the circles larger though, that way I could put more...

I didn't make them into circles, I just did squares to not waste the dough. These were fantastic. Flaky with just the right amount of stuffing. My boys loved them. This recipe is a keeper!!!