Mayan Cafe’s Black Beans & Goat Cheese Empanadas

Recipe by Bruce Ucán, Chef & Owner of Mayan Cafe – Louisville, KY.

Filled with our fresh chèvre & creamy black beans and topped with pico de gallo, nopales (cactus), queso fresco, cabbage, cilantro and onions, this dish manages to be both bright yet deeply satisfying. The tender masa dough might just be the secret to this perfect little handheld bite. These lightly fried empanadas gluten-free, vegetarian-friendly, and a universal crowd pleaser.

Growing up in Mexico’s Yucatan Peninsula, Chef Bruce brilliantly fuses traditional Mayan recipes and flavors with local, seasonal ingredients. His restaurant, Mayan Cafe, is a cornerstone of Louisville’s culinary scene—and this recipe is one of the reasons why.

Black Beans & Goat Cheese Empanadas

Serving Size: 4-6

INGREDIANTS

  • 1 16 oz can of (ideally organic) refried black beans

  • 2 Tbsp chopped white onion (or red, if you prefer)

  • ½ Tbsp chopped garlic

  • ¼ cup oil (canola, olive, coconut- whichever you prefer)

  • 4 cups Masa flour

  • 1 cup all-purpose flour

  • 2 cups water

  • Salt to taste

  • 2 medium tomatoes, diced

  • ½ red onion, diced

  • 1 bunch cilantro, chopped     

  • 4 limes

  • 1 cup savoy cabbage, chopped

  • 8 oz. Capriole goat cheese

  • 4 cups frying oil (enough to cover empanadas in pan)

INSTRUCTIONS

Black Beans

1. Take whole can of beans and put in blender with liquid from can. Blend until smooth.

2. In a frying pan, on medium-high heat, put the chopped onions and garlic with ¼ cup of oil. Cook until onions are lightly brown, but not burned.

3. Take pan off of the heat to add so the hot oik doesn’t splatter on you.

4. Put the pan back on the heat and turn it down to medium-low. Cook beans until they reduce and thicken, about 5 minutes or so.

5. Take beans out of the pan and put in a bowl to cool.

 

Pico De Gallo & Cabbage Toppings

1. Make pico de gallo with diced tomatoes, diced onion & chopped cilantro.  Add salt to taste. Squeeze 2 limes on everything and mix together.

2. Put chopped cabbage in a separate bowl and add salt to taste; Squeeze other 2 limes on the cabbage.

3. Put bowls of pico and cabbage aside to garnish empanadas with at the end.

 

Masa Dough

1. In a bowl, mix masa with all-purpose flour & salt to taste.

2. Add water a bit at time, stirring, until it’s firm like a dough.

3. Make small balls of dough and flatten with tortilla press or bottom of flat plate.

 

Empanadas

1. Put a small scoop of black beans & a small scoop of Capriole goat cheese on half of the dough patty and fold over.

2. Continue making empanadas until dough & beans are gone.

3. Fry in oil until golden brown. Make sure the empanadas are covered with the oil.

4. Arrange empanadas on a plate and garnish with pico de gallo and cabbage. Or serve toppings in separate bowl so guests can garnish themselves if serving buffet style.