Black Bean and Plantain Empanada

December 28, 2014

Black bean plantain empanadas is what you might call an unusual combination of ingredients. It is a perfect vegan dish. I am not a vegan or even a vegetarian by the way, but find these empanadas absolutely irresistible. You can stuff an empanada with just about anything, creativity is your friend. I have adapted this recipe from the website Adventures in Vegan Cooking. BTW: If these look kind of dark and little over cooked in the photo, I LIKE them crunchy!

1 package Goya Discos (large)*
1 ripe plantain diced
1 15 oz. can of black beans drained and rinsed
1 medium onion diced
3 garlic cloves minced
1 Roma tomato diced
1 Tbsp. olive oil
¼ cup vegetable broth
2 Tbsp. chopped cilantro
1 tsp. Kosher salt
1 tsp. cumin
1 tsp. chili powder
¼ tsp. red pepper flakes
¼ tsp. allspice.
*I like using the Goya discos to save time.

On medium heat sauté plantains, onions, and garlic in olive oil until plantains are golden brown. Add salt, cumin, and chili powder. Stir well. Add black beans, tomatoes, and broth. Turn down heat to low...
See the full directions on my site

Nutritions

Calories
104

Sodium
460mg
19% DV

Fat
4g
7% DV

Protein
1g
2% DV

Carbs
14g
5% DV

Fiber
2g
8% DV