Bean and Cheese Empanadas Recipe: Flaky Layers With Melty Cheese Filling

This bean and cheese empanada recipe delivers flaky, golden layers that practically melt in your mouth with every bite.

The secret lies in a simple yet foolproof dough that's light enough to crisp perfectly when baked, paired with a filling so rich and cheesy it becomes the star of any appetizer spread.

I've perfected this technique over countless batches—each one turning out with those signature pleats and a filling that stays gooey in the center.

The beauty of these empanadas is their versatility—whether you're serving them at a holiday gathering or as a weeknight snack, they're always a crowd-pleaser. The dough comes together in just 15 minutes, while the filling requires no special ingredients beyond pantry staples.

What makes this recipe truly special is how the cheese transforms during baking, creating pockets of melted goodness that contrast beautifully with the crispy exterior.

By the time you're done, you'll have a batch of empanadas that look like they came straight from a Latin bakery, complete with golden-brown crusts and those delicate folds that hold the filling perfectly.

The aroma alone will have everyone gathering around your table, and the first bite delivers that perfect balance of crispy, chewy, and melty textures. This is comfort food at its finest—simple enough for weeknights but impressive enough for company.

Serve them warm with a side of spicy mayo or chimichurri for dipping, or let them cool slightly for easier handling. The dough recipe doubles easily, so you can make a big batch and freeze extras for later.

Let's get started on creating these delicious handheld treats that everyone will love.

Ingredients for bean and cheese empanada

Pantry staples and a few specialty items for golden, flaky empanadas everyone will crave.

The flour is the backbone here—King Arthur or Bob's Red Mill work best for that perfect flaky texture. If you're in a pinch, all-purpose flour from the grocery store is fine, but avoid bread flour (too much gluten). The butter needs to be cold—take it out of the fridge 15 minutes before starting so it's soft but not melted. For the cheese, Monterey Jack melts beautifully, but cheddar or a Mexican blend works too. The beans? Low-sodium canned beans save time, but if you're feeling fancy, cook your own. Just make sure they're drained and rinsed—nobody wants a soggy empanada.

No cumin? Dried oregano at half the amount works in a pinch. Short on black beans? Pinto beans or kidney beans are great substitutes. The red onion can be swapped for green onions if you prefer, but the sweetness of red balances the cheese better. For the dough, if you don't have ice water, chilled water works too—just make sure it's cold. The egg wash is non-negotiable though—it's what gives those empanadas that golden, bakery-style finish. Pro tip: beat the egg with a pinch of salt for extra flavor.

The dough keeps for 2 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. The filling can be prepped ahead and stored for 1 day in the fridge. Once assembled, uncooked empanadas freeze beautifully—bake straight from frozen, adding 2-3 extra minutes. For serving, I love a side of spicy mayo or chimichurri—both pair perfectly with the cheesy, bean-filled goodness. The aroma alone will have everyone gathering around your table.

Step-by-step instructions for bean and cheese empanadas

Here's how to make empanadas with a golden, flaky crust and a melty cheese filling.

In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 0.5 cup cold, cubed 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 flaky layers.

Add the 1 whole room-temperature large egg and mix until the dough starts to come together. Then gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork or dough scraper. Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and knead just until smooth—about 2-3 minutes. Over-kneading develops gluten, which makes the crust tough.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). Chilling relaxes the gluten and makes rolling easier. This step is non-negotiable for flaky layers.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the 1 finely chopped small red onion and cook for 3-4 minutes until softened. Add the 2 minced garlic cloves, 0.5 tsp cumin, and 0.5 tsp chili powder, stirring for 30 seconds until fragrant.

Add the 1.5 cups drained and rinsed canned black beans to the skillet and mash lightly with a potato masher or fork. Stir in the 1.5 cups shredded Monterey Jack cheese and cook for 2-3 minutes until the cheese begins to melt and the mixture is well combined. Remove from heat and let cool completely before filling the empanadas—this prevents the dough from becoming soggy.

Divide the chilled dough into 12 equal pieces (about 2 ounces each). On a lightly floured surface, roll each piece into a 6-inch circle, about 1/8-inch thick. Keep the rolled dough covered with a clean kitchen towel to prevent drying. If the dough resists rolling, let it sit at room temperature for 5 minutes to soften slightly.

Use a 4-inch round cutter or bowl to cut out circles from the rolled dough. Place 1 tablespoon of filling in the center of each circle, leaving a ½-inch border around the edges. Fold the dough over the filling and press the edges firmly with your fingers or a fork to seal. Crimp the edges decoratively with a fork or your fingers for extra security.

Preheat your oven to 375°F. Line two baking sheets with parchment paper and brush the empanadas lightly with the 1 tbsp egg wash (1 egg beaten with 1 tbsp water). Brush the top of each empanada, avoiding the sealed edges, for a golden finish.

Place the empanadas on the prepared baking sheets, leaving 1 inch of space between them. Bake for 18-22 minutes until the crust is golden brown and the filling is bubbling. For even baking, rotate the pans halfway through if your oven has hot spots.

Let the empanadas cool for 5 minutes before serving. The filling will be hot and melty, while the crust will be crisp and flaky. Serve warm with sour cream, salsa, or a simple green salad for a complete meal.

Perfect pairings for this bean and cheese empanada

Classic Dipping Sauces

Start with spicy mayo—mix ½ cup mayonnaise with 1 tbsp hot sauce (like Cholula or Tabasco) and a pinch of cayenne pepper. This zesty dip cuts through the richness of the cheese while adding a kick.

For a tangier option, blend ½ cup sour cream with 1 tbsp lime juice and 1 tbsp chopped cilantro—the acidity balances the cheesy filling beautifully. 🌶️

Fresh Salsa Contrast

Serve with a simple pico de gallo made from 1 diced tomato, ¼ cup chopped red onion, 1 jalapeño (seeds removed for mild heat), ¼ cup chopped cilantro, and a squeeze of lime.

The bright, fresh flavors contrast the warm, melty cheese inside. For extra crunch, add ¼ cup diced avocado just before serving.

Creamy Avocado Dip

Blend 1 ripe avocado, ½ cup sour cream, 1 tbsp lime juice, 2 tbsp chopped cilantro, and a pinch of salt until smooth. This creamy dip adds a cool, velvety texture that pairs perfectly with the crispy crust.

Store in an airtight container and chill until ready to serve—it’s best enjoyed within 2 hours of making. 🥑

Chimichurri for Bold Flavor

For a herb-forward option, whip up chimichurri with 1 cup chopped parsley, ¼ cup chopped cilantro, 3 garlic cloves, 2 tbsp red wine vinegar, ½ cup olive oil, and 1 tsp red pepper flakes.