Appetizers
This bean and cheese empanada recipe delivers flaky layers that shatter at the touch, revealing melty cheese and hearty bean filling inside. The secret lies in a simple dough technique that creates tender yet crisp edges, while the filling—spiced with cumin and chili powder—adds depth that makes each bite unforgettable.
I've perfected this vegetarian version over years of testing, ensuring every empanada stays golden and crispy whether fried or baked.
What sets these apart is the balance between a sturdy dough and a flavorful filling that holds together during cooking. Refried beans provide the perfect texture, while a blend of cheddar and Monterey Jack creates that signature melty center.
The dough itself is made with just five ingredients, making it approachable for beginners but impressive enough for gatherings. Whether you're making them for a party or a weeknight dinner, they disappear just as quickly as they're made.
The result is a dish that feels both comforting and elegant—crispy on the outside, tender on the inside, with every bite offering a perfect harmony of textures and flavors.
These empanadas are ideal for serving with a side of sour cream, guacamole, or a simple tomato salsa, but they're so satisfying on their own that you might not need anything else.
The dough can be made ahead and stored in the fridge, so you can focus on assembling and cooking when you're ready to impress.
For an extra touch of authenticity, try folding the empanadas by hand instead of using a cutter—it creates a more rustic, traditional shape that looks as good as it tastes. With just a little practice, you'll have perfectly shaped, golden-brown empanadas that everyone will beg for the recipe.
Let's get started on making these delicious bites that bring a taste of Latin America to your table.
Ingredients for bean and cheese empanada
Five dough ingredients plus a filling that melts in your mouth—these empanadas are all about balance.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Ice Water 💧 | ½ cup | Chilled for dough |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Refried Black Beans 🫘 | 1 ½ cups | Canned or homemade |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Medium sharp preferred |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | Freshly shredded |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Chili Powder 🌶️ | ½ tsp | Mild or medium heat |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Olive Oil 🫒 | ¼ cup | For frying or baking |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Vegetable Oil 🫒 | 2 cups | For deep frying |
The dough is where the magic happens. King Arthur flour gives the best texture, but any all-purpose works. For the butter, Land O'Lakes unsalted is my go-to—cold cubes are key, so pull it straight from the fridge. The ice water keeps the dough from getting too soft. If your kitchen's warm, chill the dough for 30 minutes before rolling. For the cheese filling, Kraft 2% cheddar melts perfectly, but Cabot sharp cheddar adds more punch. Monterey Jack? Sargento brand shreds cleanly—buy the pre-shredded kind to save time.
No cumin? Smoked paprika at double the amount works in a pinch. The chili powder can be swapped for half a teaspoon of cayenne if you want heat. Running out of olive oil? Avocado oil works just as well for frying. For the beans, Goya refried beans are my favorite—they're smooth and flavorful. If you're baking instead of frying, brush the empanadas with olive oil mixed with water (half and half) for a golden crust. The egg wash? Just beat the egg with a splash of water for a glossy finish.
Dough keeps 3 days wrapped in plastic in the fridge or 3 months frozen. The filling can be prepped ahead and stored in the fridge for 2 days. For frying, keep the oil at 350°F—too hot and they'll burn before cooking through. Baking at 400°F for 15-18 minutes gives a crispy texture without frying. Leftovers? Reheat in a 350°F oven for 10 minutes to restore that crispy edge.
Why You'll Love This Recipe
- Pantry-to-Table Speed: I’m talking 30 minutes from flour to fork—no waiting for dough to rise, no fancy techniques. Just mix, roll, fill, fold. The butter in the dough stays soft enough to work with, even if my kitchen’s warmer than a summer afternoon.
- Creamy Crunch Magic: That first bite—flaky, golden crust giving way to warm, melty cheese and the deep, smoky richness of refried black beans? It’s the kind of contrast that makes you pause mid-chew. Honestly, I’ve tried store-bought empanadas, and nothing beats the homemade texture here.
- Lunchbox or Party Star: Make a dozen on Sunday, and you’ve got all week covered—pack them for work, freeze half for later, or bring them to a potluck. They reheat beautifully (microwave or oven, your call) and even taste better the next day. My kids “help” assemble them, and they’re proud to share.
- Budget-Friendly Crunch: Flour, butter, beans, cheese—five ingredients for something that feels gourmet. I’ve fed six people for under $10 with this, and the leftovers? They disappear faster than my willpower on a bad day. Plus, the dough’s so forgiving you won’t waste a scrap.
Step-by-step instructions for bean and cheese empanadas
Let's create perfectly flaky empanadas with melty cheese centers that hold their shape every time.
Make the Dough and Let It Rest
In a large mixing bowl, combine the 3 cups all-purpose flour with the 0.5 tsp salt and the 1 tsp ground cumin. Cut in the 0.5 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving that flaky layer.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It should be slightly shaggy but hold when pressed. Avoid overmixing—this develops gluten and makes the empanadas tough. Turn the dough onto a lightly floured surface and knead just until smooth, about 3-4 minutes. Divide into two equal portions, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This resting time relaxes the gluten for maximum flakiness.
Prepare the Filling
In a medium bowl, combine the 1.5 cups refried black beans, 1.5 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 0.5 tsp chili powder, and 0.5 tsp garlic powder. Mix well until evenly distributed. The cheese should be fully incorporated, and you should see a smooth, slightly grainy filling. If the mixture is too dry, add 1-2 teaspoons of ice water to help it hold together when shaping.
Taste the filling and adjust seasoning if needed. The spices should complement the beans without overpowering them. This is your chance to ensure every bite has that perfect balance of cheesy, spicy, and savory flavors. Cover the bowl and set aside while you roll out the dough.
Roll and Fill the Empanadas
On a lightly floured surface, roll one portion of the chilled dough into a 12-inch circle, about 1/8-inch thick. Use a 4-inch round cutter to cut out circles. If you don't have a cutter, trace a plate or bowl and cut carefully with kitchen scissors. Place 1 tablespoon of the filling in the center of each circle, leaving a 1-inch border around the edge. Fold the dough over the filling and press the edges together firmly to seal, using a fork to crimp and create a decorative pattern.
I like to make a small slit in the top of each empanada before baking or frying—this prevents them from bursting while cooking. Arrange the filled empanadas on a parchment-lined baking sheet, leaving 1 inch of space between each. Brush the tops lightly with the 1 whole egg, beaten with 1 tablespoon of ice water, for a golden finish. Cover with a clean kitchen towel and let rest for 15 minutes before cooking. This resting period ensures they hold their shape during cooking.
Cook to Golden Perfection
Preheat your oven to 375°F for baking or heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F for frying. For baking, place the empanadas on the prepared baking sheet and bake for 18-22 minutes, rotating the sheet halfway through, until the tops are golden brown and the filling is bubbling. For frying, cook 3-4 empanadas at a time for 3-4 minutes per side, until deeply golden brown. Drain on a wire rack or paper towels.
The key to success is watching for the right color and texture. For baking, the edges should be crisp and the tops should look slightly puffed. For frying, the empanadas should float when placed in the oil and develop a deep golden hue. If the filling isn't fully melted, you can briefly return them to the oven or fryer for another 30-60 seconds to finish cooking. Serve warm for the best texture and flavor.
Serve with Confidence
Let the empanadas rest for 5 minutes after cooking to allow the filling to set slightly. This ensures they hold their shape when serving. Arrange them on a platter and enjoy while still warm. The outside should be crisp and flaky, while the inside should be gooey with melted cheese. If you've followed these steps, you'll have empanadas that are perfectly balanced—crisp on the outside, tender on the inside, with a filling that's rich and flavorful.
I always serve these with a side of spicy tomato sauce or a simple sour cream and chopped cilantro mixture for dipping. The contrast of the cool, tangy sauce with the warm, cheesy empanadas is pure comfort food at its best. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in the oven at 350°F for 10-15 minutes to restore crispiness.
Pro Tips For Making Bean And Cheese Empanada
- Chill the Dough Properly: Wrap the dough in plastic and refrigerate it for at least 30 minutes before rolling—this prevents it from sticking to the rolling pin and makes it easier to handle. I learned this the hard way after watching my first batch turn into a sticky mess.
- Use Warm Beans: Heat your refried black beans in a small saucepan until they’re just warm (about 10 seconds in the microwave works too). Cold beans make the filling soggy and ruin the crisp of your empanadas—trust me, your future self will notice.
- Press, Don’t Roll: Instead of rolling out the dough, press it gently with your fingers or a glass to flatten it before cutting circles. This keeps the edges from getting too thin and tearing when you fold them. It’s faster, and the results are way more consistent.
- Salt the Butter: Toss in a pinch of salt (about ¼ teaspoon) with the butter when making the dough—it cuts down on the need for extra salt later. I skip this sometimes, and the finished empanadas always taste a little flat.
Dietary considerations for bean and cheese empanada
Gluten-Free Adaptations
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur Measure for Measure. Add 1 teaspoon of xanthan gum to help bind the dough, as gluten-free flours lack natural elasticity.
Chill the dough longer—at least 2 hours—since gluten-free doughs can be more fragile. I’ve found that using cold water (instead of ice water) helps prevent the dough from becoming too sticky. 💫
Dairy-Free Options
To make these empanadas dairy-free, replace the cheddar and Monterey Jack with shredded dairy-free cheese like Violife or Miyoko's. For extra creaminess, add 2 tablespoons of refined coconut oil to the filling to mimic the meltiness of cheese.
If you’re avoiding all dairy, use nutritional yeast (about 1 tablespoon) for a cheesy flavor. The dough remains the same, but the filling will have a slightly different texture—still delicious, though! 🧀
Vegan-Friendly Swaps
For a fully vegan version, use refried black beans (already vegan) and replace the dairy with cashew cream (blend ½ cup soaked cashews with ¼ cup water until smooth). Add 1 tablespoon of lemon juice and ½ teaspoon of turmeric for a tangy, cheesy flavor.
The dough can stay the same, but if you want to avoid butter entirely, use vegan butter like Miyoko’s or Earth Balance. The result is still hearty and satisfying! 🌱
Lower-Carb Adjustments
To reduce carbs, replace ½ cup of the all-purpose flour with almond flour in the dough. This keeps the empanadas lighter but slightly denser. For the filling, use low-carb refried beans (like Banza chickpea pasta blended into a refried texture) and reduce the cheese to 1 cup total.
The flavor stays rich, but the carb count drops significantly—perfect for keto or low-carb diets! 🥑
Allergen-Friendly Notes
If you’re avoiding nuts, skip the almond flour substitution and stick with a gluten-free flour blend (like Cup4Cup) for lower-carb versions. For soy allergies, check your cheese labels—some brands use soy as an anti-caking agent.
Always opt for certified gluten-free products if cross-contamination is a concern. I recommend keeping a separate rolling pin and cutter for gluten-free dough to avoid any mix-ups. Safety first! ✨
Nutrition facts
Frequently asked questions
Can I use store-bought dough for these empanadas?
For a quick version, use 1 package of refrigerated pie crust or pre-made empanada dough from Latin markets. Roll it to 1/8-inch thickness and cut circles using a 4-inch cutter. The texture will be slightly different but still delicious—just expect less flakiness.
How do I prevent the filling from leaking while cooking?
Seal the edges tightly with a fork by pressing the tines into the dough to create a decorative crimp. Make a small 1/4-inch slit on top before cooking to release steam and prevent bursting. Also, chill the filled empanadas for 15 minutes before cooking—the cold filling will firm up slightly.
What's the best way to reheat leftover empanadas?
For crispy results, place them on a baking sheet and reheat at 350°F for 10-15 minutes. If you prefer frying, heat oil to 350°F and fry for 1-2 minutes per side until golden. Microwaving works in a pinch (30 seconds), but they'll lose crispness.
Can I make these empanadas ahead of time?
Yes! Prepare the dough and filling up to 2 days ahead, then refrigerate. Assemble the empanadas and freeze them on a tray before transferring to a bag. Cook straight from frozen—add 2 extra minutes to baking time or fry 1 minute longer. They reheat beautifully!
What if my dough cracks when rolling?
This usually means the dough is too warm. Chill it for 30 minutes before rolling, and use a light dusting of flour on your surface. If cracks appear, gently press them closed with your fingers. For extra insurance, let the dough rest 1 hour longer before shaping.