Empanadas de Plátano (Plantain Empanadas) is a classic Latin American dish made with ripe plantains instead of flour or cornmeal.
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These empanadas have a naturally sweet, soft dough that is filled and fried to a golden, crispy exterior.
This Empanadas de Plátano recipe transforms the plantains into a smooth, easy-to-handle dough filled with refried beans.
They fry to golden perfection, making a simple, flavorful breakfast or snack that everyone will enjoy.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Ripe plantains: The base of the dough, giving a naturally sweet, soft, and pliable texture that fries well.
- Butter: Adds richness and flavor while helping the dough hold together.
- All-purpose flour (optional): Firm up the dough if it's too soft, making it easier to shape.
- Neutral oil: For frying and lightly greasing hands, preventing sticking. Peanut oil works well for its high smoke point.
- Refried beans: The classic savory filling that balances the sweet plantain dough.
- Guava or quince paste (ate) (optional): A swe et filling alternative for variation.
- Sugar (optional): Adds sweetness to the dough for a dessert-style empanada.
- Crema or sour cream: For serving, adding creaminess and contrast to the fried empanadas.
How to Make Empanadas de Plátano
Note: Full instructions are provided in the recipe card below.
- Wash the plantains, trim both ends, and cut them in half.
- Bring a pot of water to a boil over medium heat. Add the plantains with the peel on and boil for 15 minutes, or until the peels split open. Remove from heat and let cool slightly.
- Peel the plantains and mash them with a fork until smooth. Add the sugar and butter and mix well.
- Gradually add flour, a little at a time, until the mash is firm, smooth, and easy to handle.
- Lightly oil your hands. Divide the dough into 50-gram portions and roll into balls. Place each ball between two pieces of plastic and press into a thick tortilla.
- Add 1 teaspoon of refried beans to the center, fold to form an empanada, and seal the edges. If the dough feels too soft, lightly dust both sides with flour.
- Heat oil in a skillet over medium heat and fry the empanadas until golden on both sides. Remove and drain on paper towels. Serve warm with crema.
Hint: Use ripe but firm plantains with a few black spots. Green plantains will crack when folded, while overripe plantains produce a mash that is too soft and difficult to handle.
Storage, Make Ahead, & Freezing
Storage: Store cooked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warm and crisp.
Make Ahead: You can boil and mash the plantains up to 1 day in advance. Store the mash covered in the refrigerator, then shape, fill, and fry the empanadas just before serving for the best texture.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Choose the right plantains: Use ripe but firm plantains with a few black spots. Green plantains crack when folded, while fully black, overripe plantains create a mash that is too soft to handle.
- Dough too soft: Add flour 1 tablespoon at a time until the dough is firm and easy to shape.
- Prevent sticking: Lightly oil your hands and use plastic wrap when shaping the empanadas.
- Sweet variation: Substitute the refried beans with sliced guava paste or quince paste (ate) for a sweet filling, or add 2 tablespoons of sugar to the dough and finish by sprinkling with sugar after frying.
- Even cooking: Fry over medium heat so the empanadas cook through without browning too quickly.
Frequently Asked Questions
Can I make tortitas de plátano without cheese?
The plantains are too green; use ripe but firm plantains with a few black spots so the dough bends without breaking.
Why is my plantain dough too soft or sticky?
The plantains are overripe or too much moisture remains; add flour 1 tablespoon at a time until the dough is firm and manageable.
Can I make these sweet without a filling?
Yes, add 2 tablespoons of sugar to the dough and sprinkle with sugar after frying for a simple sweet version.
What other fillings work besides refried beans?
Guava paste or quince paste (ate) work well for a sweet option, and they hold their shape during frying.
❤️ Love this Empanadas de Plátano recipe?
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Recipe
Empanadas de Plátano
Ingredients
- 2 large ripe but firm plantains (plátano macho), ends trimmed and cut in half
- Water , enough to boil the plantains
- 1 tablespoon sugar (optional)
- ⅛ teaspoon kosher salt
- 1-2 tablespoons flour , optional (only if the mash is too soft)
- 1 tablespoon butter
- ½ cup refried beans
- Neutral oil , for frying and lightly oiling hands (I like using peanut oil)
For Serving
- Mexican crema or sour cream
Instructions
- Wash the plantains, trim both ends, and cut them in half.
- Bring a pot of water to a boil over medium heat. Add the plantains with the peel on and boil for 15 minutes, or until the peels split open. Remove from heat and let cool slightly.
- Peel the plantains and mash them with a fork until smooth. Add the sugar and butter and mix well.
- Gradually add flour, a little at a time, until the mash is firm, smooth, and easy to handle.
- Lightly oil your hands. Divide the dough into 50-gram portions and roll into balls. Place each ball between two pieces of plastic and press into a thick tortilla.
- Add 1 teaspoon of refried beans to the center, fold to form an empanada, and seal the edges. If the dough feels too soft, lightly dust both sides with flour.
- Heat oil in a skillet over medium heat and fry the empanadas until golden on both sides. Remove and drain on paper towels. Serve warm with crema.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
