Ripe Plantain Empanadas with Black Bean Filling

rickbayless.com

Dana D

Curated recipe collection with the aim of high quality food without excessive effort.

3 to 4 large (about 2 pounds) ripe (but not mushy) plantains

Salt

1 15-ounce can black beans, drained

1 tablespoon olive oil

3 large garlic, cloves peeled and finely chopped

Flour for forming the empanadas

Vegetable oil to a ½ inch, for frying

¼ cup grated Mexican queso anejo or other garnishing cheese like Romano or Parmesan

1 cup salsa (Chipotle Salsa is delicious with these empanadas)

Directions at rickbayless.com

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