• Recipes
  • Private Chefs
  • About
  • Work With Me
  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Fare Isle

Seasonal Recipes and Nantucket Private Chefs

  • Recipes
    • Recipe Index
    • Breads + Rolls
    • Breakfast/Brunch
    • Salads
    • Dinner
    • Desserts
    • Edible Flowers
    • Everyday Basics
    • Fermentation
  • Private Chefs
  • About
    • Contact
  • Work With Kaity
Fare Isle » Cookout + Potluck » Plantain Empanadas with Green Chile and Black Bean Filling

Plantain Empanadas with Green Chile and Black Bean Filling

published: October 2, 2019 / updated: June 25, 2022by Kaity Farrell
If you like fried plantains you will love these empanadas. Sweet starchy plantains make the empanada dough which is then filled with savory refried black beans flavored with green chiles.
Jump to RecipePrint Recipe

Fare Isle | Plantain Empanadas with Green Chile Black Bean Filling and Spicy Jalapeño Fire Roasted Tomato Salsa this …

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.

Pepper Experts

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.

xx Kaity

scroll for recipes…

Fare Isle | Plantain Empanadas with Green Chile Black Bean Filling and Spicy Jalapeño Fire Roasted Tomato Salsa

Fare Isle | Plantain Empanadas with Green Chile Black Bean Filling and Spicy Jalapeño Fire Roasted Tomato Salsa

Fare Isle | Plantain Empanadas with Green Chile Black Bean Filling and Spicy Jalapeño Fire Roasted Tomato Salsa

Fare Isle | Plantain Empanadas with Green Chile Black Bean Filling and Spicy Jalapeño Fire Roasted Tomato Salsa

Fare Isle | Plantain Empanadas with Green Chile Black Bean Filling and Spicy Jalapeño Fire Roasted Tomato Salsa

Fare Isle | Plantain Empanadas with Green Chile Black Bean Filling and Spicy Jalapeño Fire Roasted Tomato Salsa


Fare Isle | Plantain Empanadas with Green Chile Black Bean Filling and Spicy Jalapeño Fire Roasted Tomato Salsa

Plantain Empanadas with Green Chile and Black Bean Filling

Author: Kaity Farrell
If you like fried plantains you will love these empanadas. Sweet starchy plantains make the empanada dough which is then filled with savory refried black beans flavored with green chiles.
print recipe pin recipe

Prep Time: 1 day day 6 hours hours
Cook Time: 45 minutes minutes
Total Time: 1 day day 6 hours hours 45 minutes minutes
Servings: 12 empanadas

Ingredients

  • 4 ripe plantains
  • 2 tablespoons extra virgin olive oil
  • 1 medium sweet onion diced
  • 3 large garlic cloves minced
  • 2 cups cooked black beans or 1 15oz can drained
  • 1 7 oz can Rio Luna Organic Large Chopped Green Chiles
  • 1 teaspoon Kosher salt divided
  • 1/4 teaspoon cayenne pepper optional
  • All-purpose flour for forming empanadas
  • Neutral oil for frying

Instructions

  • Fill a 4-quart saucepan 1/2 with water, cover and bring to a boil over high heat.
  • Trim ends of plantains. Make a long incision throughout the skin from end to end, them cut plantain into thirds.
  • Boil pieces for 20 minutes, uncovered, then drain in a colander and cool to room temperature.
  • Remove skins from plantains and pass them through a potato ricer into a bowl or mash with a fork.
  • Season plantains with 1/2 teaspoon of kosher salt.
  • While plantains are cooking, puree beans in a food processor until grainy with some chunks pieces.
  • Heat a skillet on medium-high and add olive oil then onions and sauce until softened and starting to brown. Then add minced garlic and continue to sauté, stirring occasionally, until onions and garlic are nicely browned.
  • Add bean puree, green chiles, 1/2 teaspoon kosher salt and cayenne if using. Cook, stirring constantly, until mixture slightly thickest a consistency of soft mashed potatoes. Taste for seasoning and add salt to taste if needed. Remove from heat and cool.
  • Form empanada dough into 12, roughly 1.5” diameter balls.
  • Heavily flour your work surface.
  • Working one a time, roll dough balls into roughly 4-5” diameter discs, flipping dough in flour as needed to keep it from from sticking to surface and hands. Add more flour as needed.
  • Add 2 tablespoons of filling to the center of disc and fold dough over then seal and crimp edges with fingertips. Place formed empanadas on a well floured board or sheet pan.
  • Repeat process with the remaining dough.
  • Pour oil into a large (8-10”) heavy bottomed and deep-sided pot to fill it about 1/2”. Heat oil to 350˚F using a frying or candy thermometer to check temperature.
  • Fry 3-4 empanadas at a time, turning occasionally, until nicely golden brown, about 3 minutes per batch.
  • Drain empanadas on a cooling rack set over a baking sheet.
  • Serve hot with Spicy Jalapeño Fire Roasted Salsa


Notes

  • These empanadas are best eaten right away as the plantain crust softens over time.
  • Formed empanadas can be kept and room temp for a couple hours before frying or frozen up to 6 months to fry at a future time.


Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle


Fare Isle | Plantain Empanadas with Green Chile Black Bean Filling and Spicy Jalapeño Fire Roasted Tomato Salsa

Spicy Jalapeño Fire Roasted Salsa

Author: Kaity Farrell
This easy salsa is a smoky spicy condiment to serve with plantain empanadas and a myriad of other dishes.
print recipe pin recipe

Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 2 cups

Ingredients

  • 1 lb fresh tomatoes skin on, cut to about plum tomato size if large
  • 1/2 red onion cut into large chunks
  • 1 clove garlic minced
  • 1/2 cup fresh cilantro stem on
  • 6-12 Rio Luna Organics Nacho Sliced Jalapeños
  • 1/2 teaspoon salt

Instructions

  • Broil tomatoes on a foil lined sheet pan skin side up until skin is blackened.
  • Pulse tomatoes and the rest of ingredients in a food processor until desired texture is reached.
  • Transfer salsa to a serving bowl.


Notes

  • Store salsa in a sealed container and refrigerate. Use within 1 week.


Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle


Be sure to follow Rio Luna Organic Peppers on Facebook and Instagram to learn how to unlock the power of peppers and to discover recipes and entertainment tips perfect for summer!

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.

Join the conversation Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kim

    This all sounds fabulous. Thank you. A lovely birthday present. Now, if only someone would clean up the kitchen after making a big mess…it would be perfect.H a, ha, ha! Beautiful photographs!

    Reply
    • Kaity Farrell

      Thanks Kim! Happy birthday! xx Kaity

      Reply
  2. Amy

    Another amazing recipe to try 🙂 Thank you for sharing.

    Reply
    • Kaity Farrell

      Thanks Amy! xx Kaity

      Reply
  3. Tiffany

    Made this tonight and it was SO DELICIOUS!!!! Plantain as empanada dough is genius! I did get a little confused and accidentally cut my plantains into thirds length wise prior to boiling, but it all worked out just swell. I may have to start regularly buying plantains at the store so I can make this more often! The hardest part was waiting for them to ripen up, ha!

    Reply
    • Kaity Farrell

      Hi Tiffany! So happy to hear that! Thank you! xx Kaity

      Reply

Welcome to Fare Isle! I'm Kaity.


I'm a private chef and content creator based on the island of Nantucket....read more here.

private chef services

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Summer Cookout Recipes

Cooked strawberry rhubarb crumble in a fluted tart pan on a table with fresh strawberries, bowls and spoons.

Easy Strawberry Rhubarb Crumble Recipe (Vegan Option)

Strawberry Shortcake Cake

Strawberry Shortcake Cake

Fare Isle | Frozen Watermelon Chile Vodka Limeade - July 4th Cocktail Ideas

Spicy Vodka Watermelon Cooler

Fare Isle | Vegan Peanut Butter S'mores Bars

Vegan Peanut Butter S’mores Bars

Most Popular Recipes

Chicken paprikash in a black enameled cast iron braiser with a wooden spoon.

Hungarian Chicken Paprikash Recipe (Paprikás Csirke)

Diy rose water in a small clear bottle with an eyedropper bottle top on a white table cloth with rose petals scattered around it.

DIY Rose Water Recipe

Irish Guinness bread that has been sliced into with three slices fanned out from the loaf on a bread board.

Guinness Brown Bread

Large gallon-size glass mason jar of fire cider in the infusion stage with raw apple cider vinegar and medicinal plant materials.

Fire Cider Recipe for Immune Support

Sign up for emails and get my new e-book!

Cover of Fare Isle's Cozy Dinner Party Menu e-book.

Get the latest recipes in your inbox

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

pages

  • Contact
  • About
  • Press
  • Work With Kaity
  • Nantucket Private Chefs
  • Affiliate Policy

recipes

  • All Recipes
  • Breakfast/Brunch
  • Dinner
  • Desserts
  • Sourdough
  • Edible Flowers

© 2025 Fare Isle · Terms · Privacy Policy · Accessibility Statement · Site Credits

Site by Meyne X