Appetizers
This bean and cheese empanada recipe delivers flaky, golden layers that practically melt in your mouth with every bite. ✨ The secret lies in a crisp, buttery dough that encases a hearty filling of seasoned beans and melted cheese—perfect for appetizers or a satisfying snack.
I've perfected this technique over years of testing, ensuring the filling stays moist while the crust achieves that coveted crispness.
What sets these empanadas apart is the balance of textures: a crispy exterior that gives way to tender dough and a rich, cheesy bean filling. The dough is simple to make with just a few ingredients, and the filling comes together in minutes using pantry staples.
Whether you prefer frying for extra crispiness or baking for a lighter option, this recipe adapts to your preferred method.
By the time you're done, you'll have a batch of empanadas that are irresistible—ideal for serving at gatherings or enjoying as a quick bite. The combination of smoky beans, sharp cheese, and buttery crust creates a flavor profile that's both comforting and exciting.
Pair them with salsa, chimichurri, or a crisp white wine for the full experience.
This recipe is designed to be foolproof, with clear instructions that guide you from dough prep to the final golden bite. Let's get started on creating these delicious, handheld treats that everyone will love.
Ingredients for bean and cheese empanada
Flaky dough meets cheesy, smoky filling—just eight ingredients for golden, handheld perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed, not melted |
| Ice Water 💧 | ¼ cup | Plus extra for kneading |
| Large Egg 🥚 | 1 whole | For dough binding |
| Canned Refried Beans 🍲 | 1 ½ cups | Smoky flavor preferred |
| Shredded Monterey Jack Cheese 🧀 | 1 ½ cups | Sharp variety works best |
| Canned Diced Tomatoes 🍅 | ½ cup | San Marzano if available |
| Small Yellow Onion 🧅 | 1 whole | Finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced for filling |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Salt 🧂 | ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Olive Oil 🫒 | ¼ cup | For frying (or baking) |
| All-Purpose Flour 🌾 | ¼ cup | For dusting work surface |
The butter is non-negotiable for that flaky magic. European-style butter like Plugrá has higher fat content, which gives you those delicate layers. Buy it in blocks and keep it cold—cubed and frozen is perfect for this dough. The flour? King Arthur or Gold Medal are my go-tos—they handle the fat well. If your kitchen's humid, chill the dough between folds. And trust me, the egg is worth the extra effort—it binds everything together without making the dough tough. For the beans, Goya or Bush's refried beans have that perfect smoky flavor, but any good-quality canned refried will work.
No refried beans? Mash canned pinto beans with olive oil, cumin, and a pinch of salt—it's a solid swap. Short on Monterey Jack? Oaxaca or cheddar hold up well to frying, but avoid pre-shredded (it has anti-caking agents that make it gummy). The tomatoes can be fresh if you prefer—just chop them finely. No cumin? Smoked paprika at half the amount gives you that smoky kick. And if you're baking instead of frying, brush the empanadas with a little olive oil before baking for extra crispiness. The dough will be your friend here—it's forgiving, so don't stress if it's not perfect.
Dough keeps for 3 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. The filling can be prepped ahead and stored separately for 2 days. For frying, keep the oil at 350°F—a thermometer is worth it. Baked empanadas? 400°F for 15-18 minutes until golden. Freeze uncooked empanadas on a tray first, then transfer to a bag—they'll reheat beautifully. I always make a double batch and freeze half for lazy weeknights.
Why You'll Love This Recipe
- No-Fuss Dough Magic: Honestly, the dough takes five minutes—just flour, butter, ice water, and one egg. I swear, even my coffee-stained hands can handle it without a single roll of the eyes.
- Creamy Crunch Combo: That buttery, flaky crust with warm refried beans and melted cheese? It’s the kind of contrast that makes you close your eyes mid-bite. The beans stay soft, the cheese pulls just enough—chef’s kiss without the pretension.
- Lunchbox Superstar: Between us, these are my go-to for school lunches or office snacks. Wrap them in foil, toss in a bag, and they stay fresh for days. My kid still asks for them on Thursdays—three days later—and I’ve never had to explain why.
- Budget Win: Four ingredients, zero guilt. Canned beans cut costs, butter makes it feel fancy, and you’ll use every last scrap. I’ve fed a crowd of six for under $10 with these—and had leftovers for breakfast.
Step-by-step instructions for bean and cheese empanadas
Let's make these crispy, cheesy delights with layers so flaky they'll disappear in seconds.
👨🍳 Step 1: Make the Perfect Dough
In a large bowl, combine the 3 cups all-purpose flour and 0.5 cup cold unsalted butter (cut into small cubes). Use a pastry cutter or your fingers to work the butter into the flour until you get a crumbly texture with pea-sized butter pieces remaining. This is crucial for achieving that signature flaky texture.
Add the 1 whole large egg, 0.25 cup ice water, 0.5 tsp salt, and 0.25 tsp black pepper to the bowl. Mix gently with a fork until the dough just comes together. If it's too dry, add extra ice water 1 teaspoon at a time. Once formed, turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Wrap tightly in plastic and refrigerate for at least 1 hour—this resting time is what makes the difference between tough and tender dough.
🍳 Step 2: Prepare the Filling
In a medium skillet, heat 0.25 cup olive oil over medium heat. Add the 1 whole small yellow onion (finely diced) and cook for 3-4 minutes until softened. Add the 2 cloves garlic cloves (minced) and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Stir in the 1.5 cups canned refried beans, 0.5 cup canned diced tomatoes, 1 tsp ground cumin, and 1.5 cups shredded Monterey Jack cheese. Cook for 3-4 minutes until everything is well combined and heated through. Remove from heat and let cool completely before filling the empanadas—this prevents the dough from becoming soggy. Taste and adjust seasoning if needed.
🥘 Step 3: Roll and Assemble the Empanadas
Preheat your oven to 375°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles—you should get about 12 empanadas from this dough. If you don't have a cutter, trace a plate on the dough and cut carefully.
Place 1 tablespoon of filling in the center of each dough circle. Fold the dough over the filling and press the edges firmly with a fork to create a decorative pattern and seal completely. Place the empanadas on the prepared baking sheets, 1 inch apart, and brush the tops lightly with a little ice water for extra shine and crispiness.
🔥 Step 4: Bake to Golden Perfection
Bake the empanadas for 18-20 minutes until they're deep golden brown and crispy. The edges should be puffed and slightly puffed in the center. If you prefer them extra crispy, you can transfer them to a 400°F oven for the last 2-3 minutes—just watch them closely so they don't burn.
Let them cool for 5 minutes before serving—this helps them set and makes them easier to handle. Serve warm with your favorite dipping sauce, like sour cream mixed with a bit of hot sauce or a simple tomato sauce. The contrast of crispy, flaky layers with the creamy, cheesy filling inside is what makes these empanadas irresistible!
Pro Tips For Making Bean And Cheese Empanada
- Chill the Butter Properly: Take that cold unsalted butter out of the fridge and let it sit for exactly 5 minutes before cutting it into cubes—just enough to soften the edges but keep it firm. I learned this the hard way when my dough turned out greasy and sticky; the butter needs to be cold enough to cut cleanly but not so hard it fights you when mixing.
- Preheat Your Pan Right: Get your skillet screaming hot before adding the empanadas—medium-high heat, not medium. I used to rush this, and the bottoms would steam instead of brown. A hot pan seals those beans and cheese in fast, giving you a crisp crust instead of a soggy mess. (Yes, even if you're impatient like me.)
- Drain and Press the Beans: Open that can of refried beans and drain off as much liquid as possible—then press it through a sieve or fork to break up any lumps. Too much moisture in the filling makes the dough soggy, and nobody wants a chewy empanada. This step takes 30 seconds but makes a real difference in texture.
- Brush, Don’t Drown: When sealing the edges, use a tiny bit of cold water (not egg wash) to glue them shut—just enough to stick, not soak. I was overdoing it with egg wash, and the crust turned rubbery. A light brush of water keeps it crisp while holding the filling in. (Your future self will thank you.)
Dietary considerations for bean and cheese empanada
Vegetarian-Friendly Base
This recipe is naturally vegetarian, making it perfect for plant-based diets or meat-free meals. The filling relies entirely on beans, cheese, and vegetables, avoiding any animal products. I've tested it with vegan cheese alternatives like Miyoko's or Violife, which melt beautifully and add a rich texture.
Just swap the Monterey Jack for 1.5 cups vegan shreds and reduce the filling oil by 1 tablespoon to prevent excess greasiness.
Gluten-Free Adaptations
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. The dough will be slightly less flaky, but still delicious. I recommend adding 1 extra tablespoon of cold butter to compensate for the different binding properties.
Chill the dough for 30 minutes extra to prevent cracking during rolling. The filling remains unchanged, so the flavor stays just as satisfying.
Dairy-Free Options
Skip the cheese entirely and boost flavor with ½ cup nutritional yeast mixed into the filling—it adds a cheesy, umami depth. For extra creaminess, stir in ¼ cup cashew cream (blend soaked cashews with water) alongside the beans.
The dough can stay the same, but brush the baked empanadas with olive oil instead of water for shine. This keeps the dish rich and satisfying without dairy.
Lower-Carb Approach
Reduce the dough's flour by ½ cup and replace with ½ cup almond flour for a lower-carb version. The texture becomes slightly denser but still crispy. For the filling, use ½ cup cauliflower rice mixed with the beans to cut carbs further.
Keep the cheese portion the same—it's the most flavorful part! These empanadas will have about 15g net carbs per serving instead of the original 30g.
Allergen-Friendly Swaps
If nut allergies are a concern, omit the almond flour and use ½ cup oat flour instead for binding in the lower-carb dough. For egg-free dough, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water**—let it sit for 5 minutes to thicken.
The filling stays safe as long as you avoid pre-shredded cheese (which often contains anti-caking agents with dairy). Always check labels on canned beans and spices for hidden allergens.
Nutrition facts
Frequently asked questions
Can I make these empanadas ahead of time?
Assemble the empanadas and refrigerate them for up to 24 hours before cooking. For longer storage, freeze uncooked empanadas on a tray first (to prevent sticking), then transfer to a bag. Cook from frozen by adding 3-4 extra minutes to baking time. The dough stays crispy when reheated properly—just bring to room temperature before baking.
What's the best way to reheat leftover empanadas?
For crispy results, reheat in a 375°F oven for 8-10 minutes on a baking sheet. To revive them faster, use an air fryer at 350°F for 5-6 minutes. Avoid microwaving—they'll get soggy. If frying, reheat in 350°F oil for 1-2 minutes until golden again.
How do I prevent the dough from shrinking when baking?
Chill the dough for the full 1 hour before rolling, and keep it cold while cutting circles. Use a sharp cutter and handle the dough gently. Brush the tops with ice water before baking—this creates a thin crust that helps maintain shape. Also, avoid overcrowding on the baking sheet.
Can I use a different type of cheese?
Yes! Monterey Jack works best for melting, but Oaxaca, cheddar, or even mozzarella will work. Avoid pre-shredded cheese (it contains anti-caking agents that make the filling gummy). For extra flavor, mix in ½ cup cotija or feta—just reduce the total cheese by ¼ cup to maintain balance.
What's the secret to extra-crispy empanadas?
For frying, maintain oil at 350°F and cook for 2-3 minutes per side until golden. For baking, brush with olive oil before baking and increase oven temp to 400°F for the last 2 minutes. The key is a well-chilled dough—never let it warm up before rolling or cutting.