Spicy Black Bean and Plantain Empanadas with Avocado Lime Dip

Ingredients

• •1 1/2 cups black beans, cooked and drained
• •1 ripe plantain, peeled and diced
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon chili powder
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 package empanada dough (about 10-12 discs)
• •1 tablespoon olive oil
• •1 avocado, peeled and pitted
• •2 tablespoons lime juice
• •2 tablespoons plain Greek yogurt or sour cream (optional for the dip)
• •1 tablespoon fresh cilantro, chopped (optional for garnish)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) or heat oil in a deep fryer if frying the empanadas.

2. 2

   In a medium skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

3. 3

   Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.

4. 4

   Stir in the diced plantain, smoked paprika, ground cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the plantains are soft and caramelized.

5. 5

   Add the cooked black beans to the skillet and mash slightly with the back of a spoon to combine with the plantains and spices. Cook for another 2 minutes, then remove from heat and set aside to cool slightly.

6. 6

   Lay out the empanada dough discs on a clean surface. Place about 1-2 tablespoons of the black bean and plantain filling onto the center of each dough disc.

7. 7

   Fold each disc in half to form a half-moon shape, then press the edges together to seal. Use a fork to crimp the edges for a decorative touch.

8. 8

   Place the empanadas on a baking sheet lined with parchment paper if baking. Brush the tops lightly with olive oil for a golden finish. Bake for 20-25 minutes, or until golden brown. Alternatively, fry the empanadas in hot oil until golden and crisp, about 3-4 minutes per side.

9. 9

   While the empanadas cook, prepare the Avocado Lime Dip. In a blender or food processor, combine the avocado, lime juice, Greek yogurt or sour cream (if using), and a pinch of salt. Blend until smooth and creamy.

10. 10

    Serve the empanadas warm with the Avocado Lime Dip on the side. Garnish with chopped fresh cilantro, if desired.