Empanadas With Spicy Bean Filling

Recipe by
Total Time:
25-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • For the pastry:
  • 2 cups - all-purpose flour
  • 3 tbsp - extra virgin olive oil
  • 3 tbsp - fat-free shortening
  • 1/2 tsp - salt
  • Icy cold water to make the dough
  • For the filling: 1 - small red onion, finely diced
  • 2 cloves - garlic, minced
  • 1 - medium potatoes, finely diced
  • 1 - small carrot, peeled and finely diced
  • 1/2 cup - pinto beans (use black beans if you prefer), soaked for a few hours, then cooked until tender enough to be mashed
  • 1/4 cup - raisins
  • 1 tsp - cayenne pepper
  • 1 tsp - dried oregano
  • 1/2 tbsp - canola or olive oil

How to Make Empanadas With Spicy Bean Filling

  • Heat the oil in a saucepan.
  • Add the onions.
  • When they start to brown, add the garlic and stir for a minute.
  • Add potatoes, carrots, cayenne and oregano.
  • Stir and cook until the carrots and potatoes start to soften.
  • Add the beans with about 1 cup of the water.
  • Stir well and cook until the vegetables are tender enough to be mashed.
  • Let most of the liquid evaporate and, with a potato masher, mash the filling until it has broken down but is not absolutely smooth.
  • You want some chunks of potato and beans in there for texture.