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Black Bean Baked Empanadas & Spanish Rice

black bean empanadas Hip2Save

An empanada, or stuffed turnover, is a wonderful tasting stuffed pastry that is often fried. Empanadas can be sweet or savory and remind me of my grandma’s amazing Latin cooking. As part of our Meatless Meals series, this delicious baked version calls for a store bought pie crust – a great option when you are short on time! Pair these empanadas with an easy Spanish rice and you’ll have an instant crowd pleasing meal.

Baked Black Bean Empanadas

(makes about 20 small empanadas; adapted from Shugary Sweets)


1/4 cup canned sweet corn
1 jalapeno pepper, seeded and diced
1/2 cup black beans, rinsed (check out this post for tips on How to Cook Dried Beans)
1/4 cup salsa (any variety)
1 tsp cumin, salt & pepper to taste
1/2 lime, juiced
1/4 cup cilantro
1 pkg (14.1oz) refrigerated pie pastry
1/2 cup Monterey Jack cheese, shredded
Optional: Egg white and small packet Sazon Goya seasoning


In large bowl, mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro. Set aside.

Unroll pie pastry on floured counter top or cutting board. Use a 4 inch wide cup or round cookie cutter to cut circles from the dough. Roll out scrap pieces of dough for more circles (I was able to make 20 total).

Place bean mixture and a pinch of cheese on each circle. Fold over and use a fork to press down and seal edges.

Optional Step: Mix one egg white and one small packet Sazon Goya found in the Hispanic food aisle. It is a very inexpensive mix of salt, culantro, garlic, salt, cumin and Annatto (achiote) seeds. I brushed this on before baking to achieve a bright gold color and to add extra flavor.

Lay each empanada on a parchment paper lined baking sheet and bake in a 450 degree oven for about 12 minutes, until browned. Serve with remaining corn and black bean salsa.

How to make empanadas from pie crust Hip2Save

Easy Spanish Rice

(adapted from Food.com)


1 (15  ounce) can stewed tomatoes
1 1/2 cups chicken or vegetable stock
1 1/4 cups rice
1 tablespoon butter
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin

Directions: In medium saucepan, combine all ingredients (mash tomatoes with potato masher or fork.)
Bring to a boil; reduce heat to low. Cover and simmer 30 minutes or until rice is done ( I actually used a long whole grain rice that took more like 45 minutes).

 This basic rice recipe is so easy and has great flavor without being spicy. My kids loved it, and it’s so much better than the boxed versions! Enjoy 🙂

Hip2Save Bean Empanadas and Spanish RiceWritten by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.

Join The Discussion

Comments 59

  1. J

    I absolutely LOVE Spanish food! Lina you’re the best!!

    • Lina (Hip's Modern Martha)

      Me too! Thanks J 🙂

  2. Kristen

    Can’t wait to try these! My son loves beans and rice. I’m adding these to the menu next week.

  3. harlow

    wow that looks amazing! Thanks for the post Lina!

    • Lina (Hip's Modern Martha)

      Oh you’re welcome, thanks!

  4. maja


    • Maja

      Just got them baked …. I used puff pastry ( had in freezer) instead of pie pastry …. smell so good and taste sooooo yummy:) thanks for idea for lunch:)

      • Lina (Hip's Modern Martha)

        Oh wow awesome! 🙂

  5. Summer

    Can we use brown rice?

    • Lina (Hip's Modern Martha)

      Yes! Thanks.

  6. Ketsy

    Where’s the beef? 😉

    • Rebe

      Now that you say it, I never got the Wendy’s t-shirt I requested like 2-3 years ago for my husband!

  7. Pergo

    This looks so good. I cannot wait to try it.

  8. tam

    ok, Lina…are you taking adoption applications? i really just want to come over and eat…your food always looks so delicious!

    • Lina (Hip's Modern Martha)

      Ha ha Thanks Tam! My family is always happy to taste test and this meal received approval 🙂

  9. Mary

    Goya sells empanada discs in the frozen food section of most supermarkets. I have seen them at Stop&Shop and other stores. All you have to do is let them defrost for a bit (or pop in the microwave until pliable but not too soft. Should have some firmness), stuff and fry or bake 🙂

    • Paige

      I have used the Goya brand discs and they do not do well when baked. What was your trick.

  10. Em

    This is making me hungry!!

  11. jennifer

    Looks so yummy and the pictures are so nice too!

    • Lina (Hip's Modern Martha)

      Thanks so much Jennifer!

  12. suzyq

    Hi Lina! Do you think these could be made ahead of time and frozen for a quick dinner later on in the week?

    • Lina (Hip's Modern Martha)

      Yes! Love that idea. 🙂

      • Mary

        Would you bake before you freeze them or after?

        • Suzyq

          I would think you could do it either way??

        • Lina (Hip's Modern Martha)

          I think either way too, but if you have the time I’d freeze and bake when ready 🙂

  13. Shanna


    I’m sick of you and all these wonderful meals you create! I found myself making a blackbean burger for lunch and now I have to go out and make this! It’s really becoming an issue for me, so just please stop already!

    Thanks for all of the fav meal ideal!!!

    • Lina (Hip's Modern Martha)

      Ha you’re welcome! Thanks 🙂

  14. JK

    I am a life-long vegetarian and just want to say thank you so much for these beautiful recipes!!

  15. Tracy

    Yum! Cannot wait to try this!

  16. Brigitte

    I am thinking of trying this with the rice in them.

    • Lina (Hip's Modern Martha)

      Great idea! You can maybe make them bigger to fit more filling 🙂

  17. pharm_chick

    i would like to either be adopted by you or adopt you, LOL. but either way, thanks for the easy, delish looking and healthy recipes!

    • Lina (Hip's Modern Martha)

      Ha ha! Thank you for the nice comment!

  18. Zosia

    I am thinking mushoom & sourekraut 🙂 i just love mushroom …..

  19. Dianne

    I do almost the same mixture in Quasadillas just instead of the salsa I use green chilies. It is so funny because I serve them with my own made Spanish Rice with Brown Rice. I love the look of them made into Empanadas to freeze though. Wow they are beautiful. Thanks again Lina!

  20. April

    Can’t wait to try these. My kiddos are leaning towards being vegetarians and I’m running out of ideas!

  21. mel

    I’ve made these before with ground turkey and diced green chiles, which you can sub for the jalapenos. Delicious!

  22. Heather

    wow this looks awesome, i’m with these other people….can i come live with you?? haha. Love your additions to Hip 2 save. A great marriage. Hope it continues!

  23. Jennine

    Oh Lina! I’m loving all of the black bean recipes. I “made” black beans for the first time last week and love it! I did it in the crock pot like others suggested because I was nervous to cook it 😉 then I made some mint black bean brownies for the first time! Can’t wait to try these other recipes as we’ll!!

    • Lina (Hip's Modern Martha)

      Oh I’m glad you are liking!! Thanks!

  24. Tammy CPA

    I have found using a tomato bouillon and diced onions makes a really good Spanish rice. I had never heard of tomato bouillon until recently.

  25. Jodi

    Really enjoying the new meatless meals!

  26. Suzanne H

    Can’t wait to try these – I have some pie crusts in my freezer that I got for $0.14 a box after mark down and coupons. Have been running out of ideas on how to use them so this is PERFECT!

  27. Aimee @ ShugarySweets

    So glad you enjoyed this recipe (I forgot that was even on my blog, hehe). Time to make it again 🙂

  28. Linda Hawkinson

    We are going to have a Black Bean weekend–Thanks for ALL the wonderful ideas!

    • Lina (Hip's Modern Martha)

      You’re welcome!! I hope you enjoy 🙂

  29. shelaghc

    Lina – did you use one or two pie crusts for this recipe?

  30. Linda H

    This sounds great! Can’t wait to try it. Thanks for the recipes.

  31. Vikki

    hey, just wanted to say I found your recipe on Pinterest and gave it a go tonight. So good!!! The empanadas were filling and the jalepano gave it a nice kick. I LOVED the Spanish rice. Great ‘sticky’ consistency and taste. Thanks for the recipe!

  32. Shina

    Hello so I made this recipe a few days ago. I did tweak it a little by adding chicken and some enchilada sauce not much but I loved the kick this recipe had man oh man these were a huge hit in my house it was definitely worth the work and superveasu

  33. Shina

    Sorry continue it was super easy for my husband to bring to work! Thanks again!

    • Lina (Hip's Modern Martha)

      Oh great news! Thanks for sharing 😀

  34. sheila

    I tried making these today with ground beef. I had the PIllsbury PIe Crust dough and i worked fine the first time I rolled out and cut out about 5-8 circles. When I went back to roll the dough again it became crumbly. I was very generous with the flour, too. At the end I was only able to get a solid 12 empanadas out of one pie crust dough and crumbles went to waste. Any suggestions on how to better utilize the entire crust and not have those crumble mess?

  35. Brionna

    Could I possibly freeze some and fry at another time ?

    • Lina (Hip's Modern Martha)

      Of course! My mom makes and freezes these a lot 😀

  36. Debbie

    Could you substitute stewed tomatoes with diced tomatoes? Don’t have time to stop by store today !!

    • Lina (Hip's Modern Martha)

      Oh I’m sure yes! Enjoy 👍

  37. omaira vega

    hey lina, thanks for the rice recipe

    • Lina D

      You’re so welcome!

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