These Plantain Empanadas use naturally sweet ripe plantains instead of traditional pastry dough, creating a crispy exterior with a tender center filled with seasoned lean beef and gooey mozzarella. They’re a protein-packed comfort food that’s naturally gluten-free and perfect for meal prep.

Ingredients:

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•   3 ripe yellow plantains
•   6-7 tbsp cornstarch
•   1/2 white onion (chopped)
•   2 cloves garlic (minced)
•   1 red pepper (chopped)
•   1 green pepper (chopped)
•   1 jalapeno (chopped)
•   1 lb ground beef (93% lean 7% fat)
•   1 tsp adobo seasoning (for beef)
•   1/2 tsp adobo seasoning (for dough)
•   1/2 tsp garlic powder
•   1/2 tsp onion powder
•   1/2 tsp salt
•   1/4 tsp black pepper
•   2 tbsp tomato paste
•   1/4 cup water
•   olive (for sauteing and forming balls)
•   mozzarella cheese (for filling and extra)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Peel and boil the plantains until fork tender. Drain well and mash until completely smooth.
2. Mix the mashed plantains with the cornstarch, adobo seasoning, garlic powder, and onion powder. Knead until a soft, workable dough forms.
3. Heat a little olive oil in a skillet. Sauté the onion, garlic, red pepper, green pepper, and jalapeño until softened.
4. Add the ground beef, season with the remaining adobo seasoning, salt, and black pepper, then cook until browned. Stir in the tomato paste and water. Simmer until thickened, then cool slightly.
5. Lightly oil your hands and divide the dough into balls. Flatten each into a disc, fill with the beef mixture and a piece of mozzarella, then fold and seal tightly.
6. Refrigerate the assembled empanadas for 30 minutes.
7. Heat frying oil to 350°F. Fry until golden brown on both sides, then transfer to paper towels to drain.
8. Serve hot with your favorite dipping sauce or salsa.