Spicy Black Bean and Plantain Empanadas with Chimichurri Sauce

Savory and satisfying empanadas filled with a flavorful blend of spicy black beans and sweet plantains, complemented by a zesty chimichurri dipping sauce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.24/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Spicy

Ingredients

Servings

1package (14 oz)Empanada Dough(Refrigerated empanada dough discs)

£3.50

1can (15 oz)Black Beans(Rinsed and drained)

£0.70

2mediumSweet Plantains(Ripe, peeled and diced)

£1.20

0.5mediumRed Onion(Diced)

£0.25

0.5mediumRed Bell Pepper(Diced)

£0.60

1smallJalapeño(Seeded and minced (optional))

£0.30

2clovesGarlic(Minced)

£0.10

1teaspoonChili Powder

£0.15

0.5teaspoonCumin

£0.10

0.3teaspoonSmoked Paprika

£0.10

2tablespoonsOlive Oil

£0.20

to tasteSalt

to tasteBlack Pepper

1Egg(Beaten, for egg wash)

£0.30

0.5cupFresh Parsley(Chopped (for chimichurri))

£0.50

2tablespoonsFresh Oregano(Chopped (for chimichurri))

£0.40

0.3cupRed Wine Vinegar(For chimichurri)

£0.15

0.3cupOlive Oil(For chimichurri)

£0.20

2clovesGarlic(Minced (for chimichurri))

£0.10

0.3teaspoonRed Pepper Flakes(For chimichurri)

£0.10

Total Cost

£8.95

£2.24 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
Heat olive oil in a large skillet over medium heat. Add red onion, red bell pepper, and jalapeño (if using) and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
3.
Add diced plantains, black beans, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until plantains are slightly softened and heated through, about 5-7 minutes.
4.
Remove from heat and let cool slightly.
5.
On a lightly floured surface, gently roll out each empanada dough disc to slightly enlarge. Place a spoonful of the black bean and plantain mixture in the center of each disc.
6.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
7.
Brush the empanadas with beaten egg wash.
8.
Place empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
9.
While empanadas are baking, prepare the chimichurri sauce: In a food processor or blender, combine parsley, oregano, red wine vinegar, olive oil, garlic, and red pepper flakes. Pulse until finely chopped but not completely smooth. Season with salt and pepper to taste.
10.
Serve the baked empanadas warm with chimichurri sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (220g)

625 kcal / 2615 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

18 g

20% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For extra flavor, add a squeeze of lime juice to the black bean and plantain mixture.

If you don't have empanada dough, you can use puff pastry.

Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

For a spicier filling, increase the amount of jalapeño or add a dash of hot sauce.

Cooking Equipment

Oven

Stovetop

Large skillet

Food processor or blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, add a squeeze of lime juice to the black bean and plantain mixture.

If you don't have empanada dough, you can use puff pastry.

Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

For a spicier filling, increase the amount of jalapeño or add a dash of hot sauce.

Spicy Black Bean and Plantain Empanadas with Chimichurri Sauce

Ingredients

Instructions