Turkey Black Bean Baked Empanadas

A healthier take on empanadas, this baked, whole wheat version is stuffed with ground turkey, black beans, and a little cheddar cheese.

Today’s recipe is my latest attempt to expand my repertoire and appreciation of foods that are native to other countries.  I’ll be honest; I have no idea what I’m doing when it comes to making traditional empanadas.  I did some research and then decided to give them my own spin.  From what I’ve seen/read, empanadas vary a lot from region to region anyway. 🙂

Jump to Recipe!

Whether my empanadas would be considered “traditional” or not, they definitely taste good!  I was excited about having these for dinner last night.


As is my usual, I tried to make them a little on the healthier side.  Traditional empanadas are either fried or baked, and I decided to go with a baked version.  I used whole wheat flour in the dough, and stuffed them with ground turkey and black beans.  You can always try beef instead, if you like.


I also made them bigger than traditional empanadas, simply because I’m not patient enough to roll out more circles of dough for a bunch of little empanadas.  Just eat one big empanada instead of three or four little ones, right?


Patience or no, these are definitely fun to put together and I want to try some other kinds of savory AND sweet fillings in the future.  🙂

Turkey Black Bean Baked Empanadas

  • Servings: 6 large empanadas
  • Print


  • 1 lb ground turkey
  • 1 15.25 oz can black beans, rinsed and drained
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup water
  • 2 Tablespoons butter
  • 4 to 6 oz shredded cheddar cheese


Mash beans with a potato masher.  Combine turkey, beans, cumin, paprika, and the 1/2 teaspoon salt in skillet over medium heat.  Cook, stirring occasionally, until turkey is no longer pink.  Remove from heat.

Preheat oven to 350 degrees Fahrenheit.  In a medium sized bowl, stir together flour, baking powder, and 3/4 teaspoon salt.  Combine milk, water, and butter in a small saucepan.  Cook over medium low heat until butter is melted and mixture is almost boiling.  Remove from heat.  Make a well in the center of dry ingredients and add the milk mixture.  Stir until mixture forms dough and is well combined.  Divide dough into 6 pieces.  On a lightly floured surface, roll out each piece into a circle.  Place 1/6th of the meat mixture onto half of each circle.  Sprinkle 1/6th of the cheese over meat on each circle.  Fold empty halves of circles over top of meat and cheese halves and press edges together with a fork to seal.  Place empanadas on lightly greased baking sheets.

Bake for 20 minutes or until turning golden.



4 thoughts on “Turkey Black Bean Baked Empanadas

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