Banana-Black Bean Empañadas

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These banana and black bean empanadas offer a sophisticated twist on a classic Latin American street food. By combining the earthy, savoury notes of spiced black beans with the subtle sweetness of golden sautéed bananas, this vegetarian recipe creates a complex flavour profile that is surprisingly addictive. Encased in light, flaky puff pastry and finished with melted Monterey Jack cheese, every bite delivers a satisfying contrast of textures.

Ideal as a substantial snack, a party starter or a creative lunch, these homemade parcels are incredibly simple to assemble using shop-bought pastry. This recipe is perfect for those looking to expand their vegetarian repertoire with something a little more adventurous. Serve them hot from the oven with a side of soured cream or a zesty lime salsa for the ultimate treat.

Ingredients for Banana-Black Bean Empañadas

2 cucharadas de aceite vegetal
1 firm medium-size banana, diced
120g chopped onion
1 425g can black beans, drained
1/4 taza de cilantro fresco picado
3/4 cucharaditas de comino molido
1/4 cucharaditas de pimienta de cayena
1 17.90g package frozen puff pastry (2 sheets), thawed
120g (packed) coarsely grated Monterey Jack cheese
1 egg, beaten to blend (for glaze)

How to make Banana-Black Bean Empañadas

Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, coriander, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.

Preheat oven to 218°C. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in centre of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.