| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 16g | 3.5g | 35g |
| sugars | fibre | protein | salt |
| 2g | 6g | 9g | 0.7g |
When I first stumbled upon this recipe for Black Bean and Hoja Santa Empanadas, I was instantly drawn to its unique blend of flavors and its heartland-friendly ingredients. While empanadas might not be the first thing you think of when you hear “Midwestern cooking,” the earthy black beans and fragrant hoja santa leaves come together in a way that feels both comforting and fresh, much like the recipes passed down through generations in my Nebraska family.
The Harmony of Flavor and Texture
One of the things I love most about this recipe is the way it balances flavors and textures. The creamy black beans meld perfectly with the finely diced white onion and bell pepper, creating a filling that’s both hearty and fresh. The ground cumin, coriander, and chili powder add a touch of warmth and spice, making each bite an adventure. And let’s not forget the star of the show: hoja santa leaves. These aromatic leaves add a unique, almost anise-like flavor that elevates the dish to gourmet levels.
Health Benefits and Nutritional Perks
Beyond its tantalizing taste, this dish is also packed with health benefits. Black beans are a fantastic source of protein and fiber, making this meal not only delicious but also nutritious. The addition of bell peppers provides a healthy dose of vitamins A and C, while the olive oil adds heart-healthy fats. Whether you’re looking for a mouthwatering dinner option or a nutritious meal to share with loved ones, these Black Bean and Hoja Santa Empanadas have got you covered.
This recipe also pairs wonderfully with a wide range of dishes. Consider serving these empanadas with a zesty lime-cilantro rice or a fresh avocado and tomato salad. The flavors in the empanadas will harmonize beautifully with these sides, creating a well-rounded, memorable meal. If you enjoy dishes like black bean enchiladas or stuffed peppers, you’ll find that these empanadas offer a delightful twist on those familiar favorites.
So, whether you’re a seasoned chef or a home cook looking to try something new, I encourage you to give this recipe a shot. It’s a testament to how a simple combination of ingredients can create something truly extraordinary. Enjoy!
What You’ll Need
- 2 cups black beans, cooked and drained
- 1/2 cup white onion, finely diced
- 1/2 cup bell pepper, finely diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 6 hoja santa leaves, roughly chopped
- 1 package empanada dough (pre-made or homemade, enough for 12 empanadas)
- 1 egg, beaten (for egg wash)
- Lime wedges (for serving)
Method
Step One
Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the finely diced white onion and bell pepper. Sauté until the onion becomes translucent and the bell pepper softens, about 5-7 minutes.
Step Two
Add the minced garlic, ground cumin, ground coriander, chili powder, salt, and black pepper to the skillet. Cook for another 1-2 minutes, stirring constantly to ensure the spices are well mixed and fragrant.
Step Three
Stir in the cooked and drained black beans. Use a fork or the back of a spoon to slightly mash some of the beans, creating a mixture that is both chunky and smooth. Cook for another 2-3 minutes to heat the beans through.
Step Four
Remove the skillet from heat and stir in the roughly chopped hoja santa leaves. Mix until the hojas are evenly distributed throughout the black bean mixture. Let the filling cool slightly.
Step Five
Roll out the empanada dough if it’s homemade or unwrap if it’s pre-made. Cut the dough into circles, about 5 inches in diameter. Place a generous spoonful of the black bean filling in the center of each dough circle.
Step Six
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork to ensure they stay sealed during baking.
Step Seven
Place the empanadas on a baking sheet lined with parchment paper. Brush the top of each empanada with the beaten egg to create a golden and shiny finish when baked.
Step Eight
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp on the outside. Remove from the oven and let them cool slightly before serving.
Step Nine
Serve the black bean and hoja santa empanadas warm, with lime wedges on the side for squeezing over the top. Enjoy!
