This Gluten-Free Black Bean Empanadas uses masa as the dough and is so simple to make. It’s vegetarian, can be modified vegan, and gluten-free. Give these a try! It’s a showstopper.
Empanadas are such a tasty appetizer. They originated from South America and the dough is prepared differently depending on where you’re eating them. When I was in Costa Rica, they used masa which is basically corn flour. We learned to make these black bean empanadas while we were vacationing there and were so happy to find out these were naturally gluten-free.
You can use any type of meat such as chorizo, chicken, and ground beef as the filling. I even think turning these into dessert would be a fun and tasty treat.
When making these, I do find that using cooking gloves so that the dough doesn’t stick is recommended. I also recommend wax or parchment paper so the dough doesn’t stick to the counter and it helps fold the empanadas in half without falling apart.
This will make for such a tasty appetizer or dinner dish that is gluten-free and everyone will enjoy.
Here’s what you need
- masa flour or corn flour
- Siete refried beans
- organic mozzarella cheese
- garlic powder
- salt and pepper
- avocado oil
- salsa
- guac
- warm water
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Other Tasty Recipes
Gluten-Free Black Bean Empanadas
Ingredients
- 3 cups masa flour corn flour
- 3 1/4 cup warm water
- 1 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 1 can Siete refried black beans
- 1 cup shredded organic mozzarella cheese
- 1 bottle of avocado oil
Instructions
- In a large bowl, add the masa, warm water, salt, pepper, and garlic powder. Mix it well with your hands. You want the mixture to be nice and soft. Add more water if needed to get it just the right consistency.
- In a deep pot (I used a 2.5 quart pot), add the bottle of avocado oil. Heat on medium.
- Put on cooking gloves so the dough doesnt stick to your hands. I find it’s easier to make when doing this.
- Next, take about 1/4-1/3 cup of the dough and form into round even balls.
- Place a piece of parchment paper on the counter and add your dough on top. Using the palm of your hand, start flattening the dough into a round disk and 6 inch diameter. You want it ot be thin but not too think. Like a corn tortilla thickness.
- Add about 1 tbsp of the black beans and a little cheese on one side of the dough making sure not to go to close to the edges.
- Gently fold the dough in half and and pinch the edges closed so nothing falls out.
- Add about 2 empanadas at a time into the avocado oil and fry for about 3 minutes per side.
- Allow them to cook off on a paper towel.
- Serve with salsa and guacamole and enjoy.
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