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Sweet plantain empanadas filled with beans or cheese are a beloved Mexican street treat. This vegetarian, family-friendly snack offers a fresh, naturally sweet flavor with every bite.
Peel the ripe plantains, slice them in half lengthwise, and then cut into large chunks.
Boil the plantain pieces in a saucepan with enough water to cover them and 1/4 tsp salt. Simmer over medium heat until they are soft and easily pierced with a fork, about 15 minutes.
Drain the plantains well, place them in a bowl, and mash until smooth and sticky with a potato masher. Allow the mixture to cool until warm but not hot to the touch.
With lightly oiled hands, scoop about 1/4 cup of mashed plantain dough and form a round ball. Flatten into a 1/4-inch thick disk.
Place a small spoonful of refried black beans or queso fresco in the center. Fold the dough over the filling to create a half-moon, gently pressing the edges to seal tightly.
Heat the vegetable oil in a nonstick skillet over medium heat. Once hot, add the empanadas in batches, cooking 2–3 minutes per side until golden brown and slightly crisp.
Transfer cooked empanadas to a paper towel–lined plate. Dust lightly with ground cinnamon and serve warm.
