Appetizers
This bean and cheese empanada recipe delivers flaky, golden crusts that perfectly encase a savory filling of melted cheese and seasoned beans—every bite is a taste of Latin comfort food.
The secret to that signature crispy-yet-tender texture lies in a well-chilled dough and proper folding technique, which I’ve perfected after years of testing. What makes these stand out is the balance of textures: the crispy, buttery crust contrasts beautifully with the creamy cheese and tender beans inside.
The filling is where the magic happens—a simple mix of mashed beans, melted cheese, and aromatic spices that come together in minutes. I use a combination of cheddar and Monterey Jack for that perfect melt, but feel free to swap in your favorite cheese (or a vegan alternative).
The dough is straightforward to make with just a few ingredients, and the folding method ensures those iconic half-moon shapes that hold their fillings perfectly.
Once baked or fried to a golden brown, these empanadas are ready to be served warm with a side of chimichurri or a fresh salsa for dipping.
The aroma alone will have everyone gathered around the table, and the first bite—crispy crust giving way to melty cheese and flavorful beans—is worth every minute of prep. This recipe is perfect for appetizers, game day, or a cozy weeknight dinner.
Whether you’re making them for a crowd or just treating yourself, these empanadas are a foolproof way to bring a taste of Latin America to your kitchen. The best part?
You can make the dough and filling ahead of time, so they’re ready to bake when you are. Let’s get started on creating these delicious, handheld masterpieces!
Ingredients for bean and cheese empanada
These 14 ingredients deliver flaky, golden empanadas stuffed with melty cheese and seasoned beans—every bite is pure Latin comfort food magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for flaky layers |
| Ice Water 💧 | ½ cup | Chilled for dough elasticity |
| Large Egg 🥚 | 1 whole | Room temperature for binding |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Canned Refried Beans 🌽 | 1 can | Medium or large, warmed |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Medium sharp, freshly grated |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | Mild, freshly grated |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano ideal |
| Ground Cumin 🌿 | ½ tsp | Toasted for depth |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | ¼ cup | For frying or brushing |
| Vegetable Oil 🫒 | ½ cup | For frying (or lard substitute) |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
The butter is non-negotiable for that signature flaky crust—European-style butter like Plugrá or Land O’Lakes works best. Grab it from Whole Foods or your local grocery store’s refrigerated section. The flour matters too: King Arthur or Gold Medal are my go-tos, but any all-purpose will do. For the cheese filling, freshly grating your own makes all the difference—pre-shredded gets clumpy. If you're short on time, Trader Joe's has great pre-shredded blends that work in a pinch. The refried beans? Goya or Bush’s are the gold standard—avoid the low-fat versions, they lack flavor.
No refried beans? Mash canned black beans with a little oil and warm them up—they’ll be creamier, not grainy. Short on Monterey Jack? Pepper Jack or Colby Jack both melt beautifully. The cumin and oregano combo is essential—Penzeys Spices has the best Mexican oregano, but regular dried oregano works too. For frying, vegetable oil is best—it’s neutral and stays stable at high heat. If you’re baking instead, brush the empanadas with olive oil before popping them in the oven. And that lemon juice? Trust me, it brightens up the whole dish.
Make the dough and filling ahead, then freeze unassembled empanadas for up to 2 months. Thaw in the fridge overnight before cooking. The filled empanadas keep in the fridge for 3 days—reheat in a skillet or oven until golden. For a crowd, fry them in batches—don’t overcrowd the pan or they’ll steam instead of crisp. Leftovers? Toss them in a warm tortilla for empanada quesadillas—absolute game changer.
Why You'll Love This Recipe
- Foolproof Dough: I swear by this butter-and-water dough—no yeast, no fuss, just a quick mix, a little kneading, and you’re golden. The egg wash gives that irresistible shine, and honestly? Even if your circles aren’t perfect, the flaky layers make up for it every time.
- Cheesy Bean Bliss: That melty cheese folded into spiced beans? It’s the kind of combo that makes you close your eyes mid-bite. The salt in the dough and the seasoning in the filling play off each other so well—simple, but ridiculously satisfying.
- Weeknight or Potluck: Make a batch on Sunday, freeze half, and pull them out for lunch or a picnic anytime. They reheat beautifully, and the handheld format means no plates, no mess—just grab and go. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Flour, butter, beans, cheese—these are ingredients you already have lurking in your pantry. No specialty items, no markup, just a filling, flavor-packed meal that costs next to nothing but tastes like a splurge. My wallet thanks me.
Step-by-step instructions for bean and cheese empanadas
Here's how to create perfect golden-brown empanadas with layers so flaky they'll make your taste buds sing.
Make the Flaky Dough
In a large bowl, combine the 4 cups all-purpose flour and 0.5 teaspoon salt. 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 creates the flaky texture we're after.
Make a well in the center and add the 1 whole large egg and 0.5 cup ice water. Gently mix with a fork until the dough just comes together. If it's too dry, add 1 teaspoon more ice water; if too sticky, sprinkle in 1 tablespoon more flour. Turn the dough onto a lightly floured surface and knead gently for 30 seconds until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling relaxes the gluten and makes rolling easier. Here's the thing—don't skip this step. Cold dough prevents shrinking and ensures those perfect flaky layers when baked.
Prepare the Cheesy Bean Filling
In a medium bowl, combine the 1 can warmed refried beans, 1.5 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 teaspoon dried oregano, 0.5 teaspoon ground cumin, and 0.5 teaspoon garlic powder. Mix thoroughly with a fork until well combined. The filling should be thick but still pliable enough to shape.
Add the 1 tablespoon lemon juice and mix again. This brightens the flavors and prevents the cheese from becoming too heavy. If the mixture is too dry, add 1 teaspoon ice water to help bind it. The filling should hold together when pressed but still be easy to work with—this ensures clean filling when you fold the empanadas.
Roll and Fill the Empanadas
Preheat your oven to 375°F and line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to 1/8-inch thickness using a rolling pin. Cut 5-inch circles using a round cutter or glass. Work quickly to keep the dough from warming up.
Place 1 tablespoon of filling in the center of each circle. Fold the dough over the filling, pressing gently to seal the edges. Crimp the edges using a fork or your fingers to create a decorative pattern. Place the empanadas on the prepared baking sheets, seam-side up. If you notice the dough sticking, brush the bottoms lightly with olive oil before baking.
Bake to Golden Perfection
Brush the tops of the empanadas with olive oil and bake for 20-25 minutes until golden brown and crisp. The edges should be puffed and slightly crispy, while the tops should be evenly browned. Rotate the baking sheets halfway through for even cooking.
For extra crispiness, transfer the empanadas to a wire rack and let them cool for 5 minutes. Serve warm with a side of sour cream or spicy mayo. The cheese inside should be fully melted and gooey, while the crust remains light and flaky. If they cool too much, pop them in a 350°F oven for 5 minutes to restore crispiness.
Pro Tips For Making Bean And Cheese Empanada
- CHILL THE DOUGH: After mixing your butter and flour, pop the dough in the fridge for at least 30 minutes before rolling. I learned this the hard way—skipping it makes the dough sticky and prone to tearing when you fold those empanadas. Cold butter also gives you a flakier crust, and nobody wants a soggy empanada.
- SALT THE BEANS: Season your beans with salt before they go into the empanadas. The filling needs to taste complete on its own—otherwise, you’ll end up with bland bites. If your beans are canned, drain and rinse them, then toss with a pinch of salt, a squeeze of lime, and a little cumin. Trust me, it makes a real difference.
- PRESS HARD, SEAL TIGHT: When folding the empanadas, press the edges with your fingers to create a tight seal. I used to just fold and hope for the best, but that leads to leaks and sad, half-empty empanadas. A little pressure at the edges keeps the filling where it belongs—golden and contained.
- EGG WASH SPARINGLY: Brush the egg wash on just the top edges, not the whole surface. Too much egg makes the crust rubbery, and nobody wants that. A light coat on the folded edges is enough to give you that glossy finish without overdoing it. (Yes, even if you’re impatient like me.)
Pro cooking tips for perfect results
Dough Temperature Secrets
Keep your dough cold at all times—this is the #1 pro tip for flaky empanadas. After kneading, wrap the dough tightly in plastic and refrigerate for at least 1 hour (up to 24 hours).
Cold dough prevents gluten from overdeveloping, which keeps those signature layers crisp and delicate. I’ve tried skipping this step, and trust me, the results are sad and flat. 🥶
Filling Consistency Matters
The filling should be thick but pliable—like wet sand that holds together when squeezed. If your mixture is too dry, add 1 teaspoon ice water at a time. Too wet? Sprinkle in 1 tablespoon flour.
The perfect consistency ensures clean folds and prevents leaks during baking. I once made empanadas with a filling that was too loose, and let’s just say it made a mess when I turned them over. 😅
Folding Like a Pro
For that classic half-moon shape, fold the dough over the filling (not underneath) and press firmly to seal. Use a fork to crimp the edges in a decorative pattern—this not only looks pretty but also helps trap the filling inside.
Pro tip: Brush the folded edges with a tiny bit of egg wash (1 egg + 1 tbsp water) before baking for extra crispiness. 🍽️
Baking vs. Frying
Baking gives you a lighter, crispier crust, while frying delivers a richer, golden-brown finish. For baking, use 375°F and brush tops with olive oil before and after baking. For frying, heat vegetable oil to 350°F and fry in batches for 2-3 minutes per side until golden.
I prefer baking for large batches—it’s less messy and still delivers amazing results. 🔥
Preventing Shrinking
If your empanadas shrink during baking, it’s usually because the dough wasn’t cold enough. To fix this, roll out the dough just before filling (not ahead of time) and keep it on a floured surface to prevent sticking.
Another trick? Place the filled empanadas on a parchment-lined tray and bake them seam-side up—this helps them maintain their shape. 💡
Reviving Crispiness
Empanadas lose their crispness fast once cooled. To restore it, pop them in a 350°F oven for 5 minutes or reheat in a skillet over medium heat for 1-2 minutes per side until golden again.
For extra crunch, brush with a little melted butter before reheating. This is my go-to trick for serving empanadas at room temperature—no one will guess they’ve been sitting out! ✨
Nutrition facts
Frequently asked questions
Can I make these empanadas gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Use 1/4 cup extra ice water as gluten-free dough tends to be drier. Chill the dough 2 hours longer to prevent cracking. The filling stays the same—just check your cheese for gluten-free labels if needed.
What's the best way to store leftover empanadas?
Keep them in an airtight container at room temperature for 2 days, or refrigerate for 4 days. For longer storage, freeze uncooked empanadas (wrapped individually) for up to 2 months. Reheat in a 350°F oven for 8-10 minutes or air fry at 375°F for 5 minutes to restore crispiness.
Why did my empanadas turn out dense instead of flaky?
This usually happens when the dough warms up too quickly. Keep everything cold—work on a chilled surface, use ice water, and avoid handling the dough more than necessary. Another common mistake is overworking the dough. Knead just until smooth (30 seconds) and don't roll it too thin (1/8-inch max). For extra flakiness, add 1 tablespoon cold milk to the dough instead of water.
Can I use store-bought empanada wrappers?
Yes, but homemade dough tastes infinitely better! If using store-bought, look for flaky, thin wrappers (like those for pot pies). Brush with olive oil before baking and bake at 375°F for 15-18 minutes—they cook faster than homemade. For extra richness, add 1 tablespoon melted butter to the filling before assembling.