These aren't your abuela's empanadas! Get ready to tantalize your taste buds with a vibrant twist on a classic – Plantain & Pinto Bean Empanadas. This recipe offers a delicious and satisfying vegetarian option, bursting with the sweetness of ripe plantains and the hearty earthiness of pinto beans. We're ditching the traditional meat filling for a flavour explosion that’s both surprisingly filling and incredibly flavorful. Imagine the perfect blend of sweet and savory, a crispy, golden-brown pastry encasing a creamy, spiced bean and plantain mixture. Forget everything you think you know about empanadas; this recipe is a game-changer.
Prepare to be amazed by how easy it is to create these culinary masterpieces. The simple yet sophisticated flavors will impress even the most discerning palates. From the perfectly seasoned filling to the flawlessly crimped edges, this recipe guides you through every step. Ready to embark on this flavorful journey? Let's dive into the step-by-step process and create some truly unforgettable Plantain & Pinto Bean Empanadas.
Tools Needed
- large stock pot
- large bowl
- cast iron skillet
- tortilla press (or sandwich bag and flat plate)
- baking sheet
- wooden spoon
Ingredients
Step-by-Step Instructions
Step 1. Prepare the High-Protein Filling
- Soak beans overnight, drain, rinse, and boil in 1.2L water for 40 minutes until soft.
- Sauté onions, garlic, and ginger in avocado oil until translucent. Add spices, green and ripe plantains (cubed), and cooked pinto beans. Simmer with some of the bean cooking liquid until flavors meld. Let it cool.
Step 2. Create the Empanada Dough
- Combine masa harina, cassava flour, avocado oil, psyllium husk, baking powder, and salt. Add water to form a dough. Knead for 2-3 minutes, let rest for 15-20 minutes.
Step 3. Assemble and Bake the Empanadas
- Divide dough into 16-18 pieces, flatten each into a circle. Add a spoonful of filling, fold over, and seal the edges. You can use a fork to crimp the edges.
- Bake on a parchment-lined baking sheet at 30-35 minutes until golden. For an elevated look, brush with an oil-honey-water mixture and garnish with cilantro after baking.
Step 4. Optional Steps: Lime Juice & Final Touches
- Juice key limes and store in the fridge for up to a month.
- Let cool for 5 minutes before serving.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Sort through beans before soaking to remove stones.
- Use a green and ripe plantain for balanced flavor.
- Slightly offset the skillet while cooking aromatics to focus heat.
- Don't worry if ripe plantains mush during cooking; it’s fine.
- If you don’t have a tortilla press, use a sandwich bag and a flat plate.
- Make a large batch and freeze leftovers.
Nutrition
- N/A
FAQs
1. Can I use canned beans instead of cooking my own?
Absolutely! Canned pinto beans work perfectly. Just make sure to rinse them well before using.
2. What kind of plantain should I use?
Ripe plantains are best for this recipe, as they provide the necessary sweetness and creamy texture. Look for plantains with yellow or brown skin.
3. How can I make these empanadas vegan?
Ensure you use vegan butter or oil for the dough and check that any other ingredients (like spices) are vegan-friendly. Many store-bought spices are already vegan.
These high-protein plant-based empanadas are the perfect blend of satisfying and delicious, proving that vegetarian food can be both flavorful and filling. Enjoy these delectable treats as a weekend snack, appetizer, or even a light meal – they’re sure to become a new family favorite. So gather your ingredients, roll up your sleeves, and get ready to impress yourself and your loved ones with these amazing empanadas!