Meatless Monday: Black Bean, Goat Cheese, and Jalapeno Empanadas

A few months ago, one of the girls in my bookclub hosted our meeting and brought in empanadas from Lito’s. I’m not even sure I had ever had an empanada before, and those things blew my mind. I had one filled with spinach and another with potatoes, but I probably could have eaten every single one on the menu. Apparently there’s one with chorizo, which has been calling my name for months…

When I found this recipe for baked empanadas, I was psyched. Not exactly health food, but they’re vegetarian and not fried, so I count it as a win. Plus, they’re filled with three of my favorite things – goat cheese, black beans, and jalapenos. Obvi I am in love.


2 cups flour
1/2 tsp salt
2/3 cup shortening
10 tbsp water
1 cup black beans
8 ounces goat cheese
2 jalapenos
1/4 cup vinegar
1 tsp sugar
1 tsp water
Salt and pepper
1 tbsp chopped fresh cilantro
1 egg white

  1. Preheat oven to 350 degrees. In a medium bowl, combine flour and salt. Cut in shortening using a pastry cutter until pieces of the shortening are about the size of peas.
  2. Add half the water then mix with a rubber spatula. Add remaining water and mix well. Form dough into a ball.
  3. Roll out the dough to about a 1/8 inch thickness. Cut the dough into four inch circles (I used a wide drinking glass). Lightly flour both sides of the circle. Place the little circles of dough on a baking sheet lined with foil and lightly coated in cooking spray.
  4. Drain and rinse the black beans. Combine beans and goat cheese in bowl, and using a fork, mash together until a paste forms.
  5. Thinly slice jalapenos, leaving seeds in (so the heat doesn’t get lost). Add sliced jalapenos, vinegar, sugar, and water to a small bowl. Microwave for about two minutes, so that jalapenos get slightly pickled.
  6. Let jalapenos cool for a minute or two. Drain, roughly chop, and add them along with salt, pepper, and cilantro to bowl with black beans and goat cheese. Mix well.
  7. Place about a tablespoon of bean mixture in center of each circle of dough. Dab a little bit of water along the edge of dough, and fold one side over the other, pressing the edge sealed with a fork. Continue process for all empanadas.
  8. Coat top of each empanada with a little bit of egg white wash. Place empanadas in oven and bake for 40-45 minutes until golden brown.

Yum! I got about 20 empanadas out of this recipe. I had four empanadas with a side salad for a filling (and vegetarian!) dinner. These are a little bit of work, but since the dough doesn’t have to rise or anything, it really doesn’t take all that long. My husband liked these, too!


One thought on “Meatless Monday: Black Bean, Goat Cheese, and Jalapeno Empanadas

  1. Pingback: 100th Post! and Pumpkin Chocolate Chip Cookies « windykitchen

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