Thank you Rio Luna Organic Peppers for sponsoring this post!
National Hispanic Heritage Month
National Hispanic Heritage Month runs between September 15th and October 15th and is a celebration of the contributions of Hispanic and Latinx Americans to the United States. It’s a month to recognize and celebrate native Hispanic and Latin American culture and heritage. What better way to do so than by cooking traditional cuisine from Hispanic and Latin American cultures?
My friends at Rio Luna Organics asked me to share some authentic recipes featuring their wonderfully flavorful and spicy organic peppers in celebration of National Hispanic Heritage month. Hispanic and Latin American cuisines are some of my favorite foods to make and eat on the reg. I love spice and flavor and these cultures do it best.
Empanadas de Plátano
I had thought of making empanadas and while researching authentic recipes I came across ones I had never seen or heard of before, but sounded absolutely delicious: Empanadas de Plátano or Plantain Empanadas. The emapanda dough is made from cooked ripe plantains and fillings vary from sweet to savory depending on the country and region. This version originated from Mexico I believe and is filled with re-fried black beans. I love fried plantains so these sounded amazing to me and I had to try them.
I’ve adapted this recipe from Rick Bayless and was also inspired by this authentic recipe from Mely Martinez. I added Rio Luna Organics Large Chopped Green Chiles to homemade re-fried black beans to incorporate some more flavor into the filling. Rio Luna Organics’ new labels feature a special heat index so you know how much heat your adding to your recipes. These chiles are mild but very flavorful. The re-fried black beans are so good on their own. I kept dipping tortilla chips into them while I was making the empanadas. Snack heaven. I will definitely be making these re-fried black beans again for nacho night.
Traditionally these plantain empanadas are served with grated queso añejo (aged Mexican cheese) and a spicy salsa. I skipped the cheese to keep them vegan friendly and made a spicy fire roasted tomato salsa with heat from Rio Organics Nacho Sliced Jalapeños. It’s a simple but delicious salsa that I will be making again and again.
Rio Luna Organics are masters of producing the highest quality organic peppers and work with growers to integrate sustainable farming practices like drip irrigation, recycling initiatives and crop rotation into production. Professional chef’s, including myself, who only source the best quality ingredients know Rio Luna Organics delivers on flavor and taste and that’s why we’ve been using them for years.
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This post was in collaboration with and sponsored by Rio Luna Organics. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.