Appetizers
This bean and cheese empanada recipe delivers the perfect balance of crispy, flaky layers and gooey melted cheese that pulls in every bite. The secret lies in a well-seasoned filling of refried beans and cheese, encased in a tender, buttery dough that transforms into golden perfection when baked. I've perfected this recipe over years of testing, ensuring each empanada stays intact while delivering that irresistible pull-apart texture.
The dough is made with simple ingredients—flour, butter, and a touch of cold water—that create a light, airy texture when rolled thin. The filling combines creamy refried beans with sharp cheddar and a hint of cumin for warmth, creating a flavorful center that melts beautifully during baking.
This vegetarian-friendly recipe is inspired by Latin American traditions but adapted for modern home kitchens, making it both authentic and approachable.
What makes these empanadas truly special is the contrast between the crispy, golden exterior and the gooey, cheesy interior. The dough's flakiness comes from proper layering and chilling, while the filling's seasoning ensures each bite is packed with flavor.
Whether you serve them as appetizers or a hearty snack, these empanadas are sure to impress with their restaurant-quality taste and satisfying texture.
For extra flair, brush the baked empanadas with a little melted butter and sprinkle with fresh cilantro or a squeeze of lime. The possibilities for variations are endless—add corn, jalapeños, or even a sprinkle of smoked paprika for a deeper flavor profile.
Let's get started on creating these delicious, flaky layers that everyone will love.
Ingredients for bean and cheese empanada
Simple ingredients transform into crispy, cheesy empanadas with irresistible flaky layers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for flakiness |
| Ice Water 💧 | ½ cup | Chilled for dough binding |
| Refried Beans 🥫 | 2 cups | Canned or homemade, room temp |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly grated preferred |
| Ground Cumin 🌿 | 1 tsp | Toasted for deeper flavor |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Olive Oil 🫒 | 1 tbsp | For brushing dough |
| Egg Wash 🥚 | 1 whole | Beaten with 1 tbsp water |
The dough's flakiness comes from cold butter and proper layering. European-style all-purpose flour from King Arthur or Bob's Red Mill gives the best texture. Use a food processor for butter and flour to avoid overworking. Chill the dough between rolls—30 minutes minimum—or it'll shrink when baking. For extra flair, freeze dough balls for 15 minutes before rolling. The butter should be cold but workable—if it melts, your dough will be tough.
No sharp cheddar? Monterey Jack or pepper jack works in a pinch, but the flavor won't be as bold. Substitute refried beans with mashed black beans or lentils (drained well) for a protein boost. The cumin is key—skip it and the filling loses depth. For extra moisture, add 1 tbsp of sour cream to the filling. Pre-shredded cheese has anti-caking agents that prevent proper melting, so grate your own. If you're short on time, Trader Joe's pre-shredded cheddar melts well and saves effort.
Dough keeps for 3 days wrapped in plastic in the fridge or 3 months frozen. Fillings can be prepped ahead—store in airtight containers for 2 days. Baked empanadas reheat best at 350°F for 10 minutes to restore crispiness. Freeze unbaked empanadas on a tray first, then transfer to a bag—this prevents sticking. For serving, brush with melted butter and sprinkle with cilantro or smoked paprika right before eating.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this butter-and-flour dough—just mix, chill, roll. No kneading, no fuss, and that flaky layer? Achieved with ice water and a few minutes of patience. Honestly, it’s the kind of recipe that makes me feel like a baking pro without the stress.
- Cheesy Crispy Magic: That sharp cheddar melts into gooey perfection while the edges stay golden and crisp. The refried beans add a creamy, hearty base that turns this into something dangerously addictive—like a hug in empanada form.
- Picnic or Potluck Hero: These freeze like a dream, so I make a batch on Sundays and pull them out for tailgates, office parties, or lazy weekend brunches. Wrap them in foil, toss them in a cooler, and boom—you’ve got a crowd-pleaser that needs zero reheating.
- Budget Meal Reinvented: Flour, butter, beans, cheese—that’s it. I stretch a can of refried beans and a bag of cheddar into enough filling for a dozen empanadas, and the dough costs pennies. Leftovers? Reheat in the oven until crispy again—no sad, soggy seconds here.
Step-by-step instructions for bean and cheese empanadas
Master the art of flaky, golden layers with this precise dough-making and filling technique.
Prepare the Flaky Dough
In a large mixing bowl, combine the 3 cups all-purpose flour and 0.5 tsp salt. Cut in the 0.75 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving flaky layers.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Turn the dough onto a lightly floured surface and knead lightly for 30 seconds to smooth the surface. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to rest and firm up.
Assemble the Filling
In a medium bowl, combine the 2 cups refried beans, 2 cups shredded sharp cheddar cheese, 1 tsp ground cumin, 0.25 tsp black pepper, 0.25 cup fresh cilantro, and 1 tbsp lemon juice. Mix thoroughly with a fork until all ingredients are evenly distributed. The filling should be thick but still spreadable—if too dry, add 1 teaspoon ice water to loosen.
Taste and adjust seasoning if needed. The cumin and lemon juice brighten the beans, while the cheese adds that signature melted pull. Keep the filling covered at room temperature until ready to use.
Roll and Cut the Dough
Remove the chilled dough from the refrigerator and divide it into 12 equal portions (about 3 ounces each). Roll each portion into a 6-inch circle on a lightly floured surface, keeping the edges slightly thicker than the center. Use a 6-inch round cutter or a glass to achieve uniform shapes.
Place 1 tablespoon of filling in the center of each dough circle. Fold the dough over the filling, pressing the edges firmly to seal. Crimp the edges using a fork or your fingers to create a decorative pattern. Brush the tops with the 1 whole egg wash (beaten egg mixed with 1 tablespoon water) for a golden finish.
Bake to Golden Perfection
Preheat your oven to 375°F. Arrange the empanadas on a parchment-lined baking sheet, leaving 1 inch of space between each. Brush the tops again with egg wash if needed. Bake for 20-25 minutes until the empanadas are deep golden brown and the cheese is fully melted with those signature pull-apart strands.
For extra crispiness, transfer the baked empanadas to a wire rack and let them cool for 5 minutes. Serve warm, straight from the oven, with a squeeze of lime or a dollop of sour cream if desired. The contrast of flaky, crispy dough with creamy, melted cheese makes every bite irresistible.
Pro Tips For Making Bean And Cheese Empanada
- Chill the Dough First: Roll out your empanada dough straight from the fridge—it’s the only way to avoid a gummy mess. I used to skip this, and the butter would melt too fast, making the dough stick like glue. Keep it cold until you’re ready to cut circles.
- Press Cheese Through Paper: Wrap shredded cheddar in a coffee filter or parchment, then press it in the dough—no clumps, no mess. I learned this after pulling out one too many cheese lumps from my filling. It also keeps the cheese from turning into a greasy sludge when baking.
- Pre-Bake the Dough Circles: Pop the empanada rounds on a baking sheet at 375°F (190°C) for 3–4 minutes before filling. This firms them up so they don’t puff into sad blobs when you add the beans and cheese. Trust me, your future self will hate soggy bottoms.
- Use Room-Temp Butter for Filling: Take your refried beans out of the fridge 10 minutes before assembling—cold butter in the filling makes the dough turn to mush. Warm beans also spread easier, so you get even layers instead of lumpy piles. (Yes, even if you’re impatient like me.)
Wine and beer pairings for these flavors
Crisp White Wine
An Albariño from Spain—especially from the Rías Baixas region—is my go-to pairing for these empanadas. Its bright acidity and citrus notes cut through the richness of the cheese while complementing the earthy cumin in the filling.
Look for a bottle like Pazo de Señorans—it’s crisp, refreshing, and won’t overpower the dish. Serve slightly chilled to enhance its vibrant flavors. 🍷
Light Lager Balance
A Mexican lager like Modelo Especial or Pacífico works beautifully with the smoky, cheesy flavors. The light malt sweetness balances the cumin and spice, while the carbonation cleanses your palate between bites.
For a craft option, try a Mexican-style pale lager like Vermillion—it’s crisp and easy-drinking, perfect for casual gatherings. 🍺
Sparkling Cider
If you prefer something lighter, a dry sparkling cider like Martinelli’s adds a festive touch. The bubbles and slight tartness mirror the empanadas’ crispy texture and bright lemon juice in the filling. It’s a crowd-pleaser for both adults and kids, especially during holidays or game days. 🥂
Red Wine for Bold Lovers
For those who prefer red, a light-bodied Tempranillo from Spain—like Marqués de Riscal—pairs surprisingly well. Its red fruit notes and subtle earthiness harmonize with the cheese and cumin, while its moderate tannins won’t overpower the dish. Decant for 15 minutes to soften the tannins before serving. 🍇
Nutrition facts
Frequently asked questions
Can I make these empanadas gluten-free?
Yes, but with some adjustments! Use a 1:1 gluten-free flour blend (like Bob's Red Mill or King Arthur) and add 1 extra tablespoon of xanthan gum to the dough. Replace the ice water with cold sparkling water for better texture. The filling stays the same, but expect slightly denser empanadas. Chill the dough 2 hours extra for better handling.
How do I prevent the filling from leaking out?
Seal edges like a pro: press firmly with your fingers or use a fork to crimp. For extra security, brush the folded edges with egg wash before baking. Avoid overfilling—1 tablespoon per empanada is perfect. If filling leaks during baking, it's usually from improper sealing or overstuffing. Let the dough rest 1 hour before rolling to prevent shrinking.
Can I freeze these empanadas?
Freeze unbaked empanadas on a tray first (to prevent sticking), then transfer to a bag. Bake from frozen at 375°F for 30-35 minutes, adding 5-10 minutes if they look undercooked. For best results, reheat baked empanadas at 350°F for 10 minutes to restore crispiness. The filling stays creamy when reheated properly.
What's the best cheese substitute if I don't have cheddar?
Try Monterey Jack (milder but melts well) or pepper jack (adds subtle heat). For extra flavor, mix 1 cup cheddar with 1 cup cotija or feta. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting. If you're dairy-free, use vegan shredded cheese (like Miyoko's) or cashew cream mixed with nutritional yeast for a cheesy flavor.
How can I make these empanadas extra crispy?
For maximum crispiness, bake at 400°F for 18-20 minutes instead of 375°F. Brush with melted butter after baking and place on a wire rack. For air-fryer versions, cook at 375°F for 8-10 minutes (spray with oil first). The secret is thin dough (⅛-inch thick) and proper resting time. For restaurant-style crispiness, bake until edges are deep golden brown.