Gluten Free Black Bean Goatcheese and Caramelized Onion Empanadas #PANFAN
Prep time
Cook time
Total time
Gluten Free Black Bean Goat cheese and Caramelized Onion Empanadas
Recipe type: Entree
Cuisine: Mexican
Serves: 16-20 Empanadas
  • Vegetable oil for frying
  • 1½ Cups P.A.N. White Cornmeal
  • 1 Teaspoon Taco Seasoning
  • ½ teaspoon Salt
  • 2 Cups Water
  • 1 Tablespoon Coconut Oil (or Canola oil)
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion Diced
  • 1 16 oz Can Black beans rinsed and drained
  • 4 oz Goat Cheese
  2. In a large bowl mix the P.A.N. Cornmeal, taco seasoning and salt with a fork to blend well. Add in the water and oil and continue to mix until completely incorporated. Dough may seem a bit soggy at first, let it sit for a couple minutes. Once it has started to become more dough-like, knead with your hands and begin to form a ball. Pat down and set aside.
  4. In a large skillet over medium heat add 1 of the tablespoons of oil and onions. Continue to cook the onions past translucent stirring occasionally. Watch the onions closely for 5-10 minutes until onions begin to caramelize.
  5. Add in beans and remaining tablespoon of oil. Let beans cook for a couple minutes and then once they begin to soften start mashing slightly with a fork.
  6. Lower the heat and stir in goat cheese.
  7. Remove from heat completely.
  9. Separate the dough into about 2 inch balls.
  10. Take 2 pieces of plastic wrap and flatten dough in between two pieces with your hand, a drinking glass or rolling pin to where they are very thin.
  11. Remove the top layer of wrap and add about 1 tablespoon of the bean filling to the center of the dough. Using the plastic wrap that the dough is laying on, fold the empanada in half and seal the empanada well with a fork or your fingers.
  12. TO COOK:
  13. Fill large pot or deep skillet with vegetable oil and heat to 350.
  14. Add a few empanadas at a time and fry for about 2-3 minutes on each side until crispy and golden.
  15. Remove empanadas from oil and place on a paper towel lined plate.
  16. Serve immediately with sour cream.
Recipe by Caleigh's Kitchen at