Black Bean Empanadas

READY IN: 1hr 30mins




  • To make filling:.
  • Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
  • Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
  • Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
  • Transfer to a bowl and mix in the cheese.
  • The filling can be prepared ahead and stored in the fridge for up to 2 days.
  • To make dough:.
  • Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
  • In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
  • Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
  • To assemble:.
  • Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
  • In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
  • Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
  • You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
  • Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
  • Serve with sour cream, salsa or guacamole.