These black bean empanadas are made from gluten-free corn flour, filled with refried black beans, and fried until hot and golden brown.

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About Black Bean Empanadas

Black beans are a staple of Costa Rican cuisine. Most Costa Ricans eat black beans every single day, if not multiple times a day. This means that there are always some beans hanging around the Costa Rican kitchen, and people look for creative ways to use them in cooking.

For beans that have been reheated a lot of times, or are just about to go bad, we grind them up with some spices and make frijol molido. Similar to Mexican refried beans, except with black beans and Salsa Lizano.

These frijoles molidos then become the filling for these vegan bean empanadas. The recipe is great for vegans, vegetarians, and those who follow a gluten-free diet. Plus they are delicious little fried pockets of corn dough full of protein-rich black beans.

Black Bean Empanadas Recipe

Ingredients: (printable recipe below)

• yellow corn tortilla flour (Maseca)
• cold water
• Costa Rican style refried black beans 
• salt
• cooking oil
• tortilla press with plastic inserts
• pan for frying (like a cast-iron skillet)

Instructions:

Prepare the masa by whisking together salt and tortilla flour. Add the water and stir to combine. Your masa should be the consistency of cookie dough.

Create 6-8 equal-sized balls of dough. I do this by halving the dough, then halving the halves, and so on until it’s all done.

Press the dough into circles in your tortilla press by placing one plastic insert on the bottom, then the ball of dough. Cover with another plastic insert and press down.

You don’t want your empanadas too thick or it can be hard to get them to cook evenly.

On one half of the empanada place about 3 tablespoons of the black bean filling. I keep the bean dip at room temperature or hotter because when it’s cold sometimes it doesn’t cook as well inside the empanada.

Seal the empanada shut with your finger.

Heat oil on medium-high heat and fry the empanadas for about 7 minutes, until golden brown on the outside. If you get your oil too hot, the outside of the empanada will burn but the inside will still be raw. It’s not a very great experience.

Drain excess oil and serve hot.

Substitutions

So many filling substitutions! Here are a few of my favorite Costa Rican empanada recipes:

• Potato Empanada Recipe
• Cheese Empanadas
• Shredded Beef Empanadas

Did you know we have dessert empanadas too?

• Costa Rican Pineapple Empanadas
• Dulce de Leche Empanadas
• Empanadas de Chiverre

Variations

Oftentimes, Costa Rican empanadas will be huge. Like 8 inches long. In that case, you would need to form the empanadas with your hands into a circle before filling it. I have never seen a tortilla press big enough to make that big of an empanada!

Our most popular Costa Rican recipes:

• Costa Rican Arroz con Pollo Recipe
• Costa Rican Black Bean Dip Recipe
• Traditional Costa Rican Gallo Pinto Recipe
• Costa Rican Tres Leches Recipe

Black Bean Empanadas Serving Suggestions

Serve hot- piping hot! Preferably with a napkin to absorb the grease. Oh, and with Salsa Lizano of course.

We usually eat these with a hot cup of coffee or agua dulce. Breakfast or snack is most common, and empanadas are a popular street food.

You can also make empanadas arregladas, which is basically taking a regular empanada and covering it with shredded cabbage. Then squirt ketchup and mayonnaise all over it and eat it with a fork. A true empanada tica!

FAQ

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Printable Recipe

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