Nicaraguan
⭐ Highly Rated
1h 30mmedium
NicaraguanAppetizer
Recipe Story
origins & traditionsThese authentic Nicaraguan empanadas combine the natural sweetness of ripe plantains with hearty black beans, creating a delicious contrast of flavors and textures. The filling is enhanced with aromatic garlic, onions, and a blend of traditional spices including cumin and oregano. Each empanada is carefully folded into a half-moon shape and fried until golden brown, resulting in a crispy exterior that gives way to a warm, flavorful filling. This beloved street food is popular throughout Nicaragua and makes an excellent appetizer for gatherings, parties, or as a satisfying snack any time of day. The combination of ingredients represents the agricultural bounty of Nicaragua, where plantains and beans are staple crops. These empanadas can be served with a side of cabbage slaw or spicy salsa for added freshness and heat.
Instructions
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In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Add diced onions and minced garlic, sauté until softened and fragrant, about 3-4 minutes.
Add diced ripe plantains to the skillet and cook for 5-6 minutes, stirring occasionally, until they begin to caramelize and soften.
Stir in the black beans (drained and rinsed), ground cumin, oregano, salt, and black pepper. Cook for another 3-4 minutes, mashing some of the beans with the back of a spoon to create a chunky paste. Remove from heat and let cool.
On a lightly floured surface, roll out the empanada dough to about 1/8 inch thickness. Use a round cutter or small plate (about 5 inches diameter) to cut circles from the dough.
Place 2-3 tablespoons of the plantain-bean filling in the center of each dough circle. Be careful not to overfill.
Fold the dough over to create a half-moon shape. Press the edges firmly together, then crimp with a fork to seal completely.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). You need enough oil to submerge the empanadas halfway.
Carefully place 2-3 empanadas at a time into the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining empanadas.
Serve hot with your choice of salsa, hot sauce, or cabbage curtido.
Plantain and Bean Empanadas
4.3 (55)
Crispy golden empanadas filled with sweet plantains and savory black beans, seasoned with traditional Nicaraguan spices. A perfect harmony of sweet and savory flavors wrapped in flaky pastry.
medium
45 min
8 servings
Ingredients
0 of 10 checked
Filling
- 3 pieces plantain, ripe, peeled and diced
- 2 cups black-beans, cooked, drained and rinsed
- 1 pieces onions, small, finely diced
- 3 cloves garlic, minced
- 1 teaspoons cumin, ground
- 1 teaspoons oregano, dried
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Dough
- 3 cups flour, all-purpose
Cooking
- 1 cups vegetable-oil
Chef Tips
expert advice•For the best results, use ripe plantains with yellow-black skin – they should be sweet but still firm enough to dice.
•If your plantains are too soft, they will become mushy in the filling.
•You can prepare the filling a day ahead and refrigerate it, which actually helps the flavors meld together.
•When sealing the empanadas, make sure there are no air pockets and the edges are completely sealed to prevent oil from seeping in during frying.
•If you prefer a healthier option, these empanadas can be baked at 375°F for 20-25 minutes, brushing them with oil or egg wash for color.
•For a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the filling.
•The empanadas pair beautifully with Nicaraguan-style pickled cabbage slaw (curtido) or a simple tomato-based salsa.
•Leftover empanadas can be frozen before frying – just add an extra 2-3 minutes to the cooking time when frying from frozen.
