Our Recipes

Black Bean and Poblano Empanadas

  • Yield: 10 servings
  • Prep Time:10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes


  • 10 Frescados Taco-Style Flour Tortillas
  • 1 can (19 oz) black beans, drained and rinsed
  • 2 tbsp lime juice
  • 1/2 cup prepared salsa
  • 2 fresh poblano peppers, seeded and finely diced
  • 1 1/2 cups shredded Monterey Jack or mozzarella cheese
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/4 tsp chili powder
  • 1 large egg, lightly beaten


Preheat oven to 425°F. Mash half of the beans with lime juice; add salsa. Stir in remaining beans, peppers, cheese, salt, cumin, coriander, oregano and chili powder until well combined.

Warm tortillas; place one on clean work surface. Brush with egg all around the edge. Place about 1/2 cup of bean mixture on half of the tortilla; fold other half over and press firmly with fork to seal edges tightly. Place on large baking pan; brush top with egg. Using sharp knife, cut a few vents in top of empanada. Repeat with remaining tortillas and filling.

Bake empanadas for 10 to 12 minutes or until golden brown.

Nutritional Info

Per 1/10 recipe
Calories 180
Fat 7g
Cholesterol 30mg
Sodium 580mg
Carbohydrate 22g
Fiber 3g
Sugars 1g
Protein 8g