These air fryer empanadas are crisp and golden on the outside, with a hearty black bean and potato filling tucked inside homemade cornmeal dough.
The filling is savory, smoky and lightly spiced, while a squeeze of fresh lime and tomato salsa bring a lovely bit of freshness.
Instead of deep frying, the empanadas are brushed with a simple spiced oil and cooked in the air fryer until crisp. There’s no egg wash needed, and the cornmeal dough gives them a slightly rustic texture that works so well with the creamy filling.
They do take a little time because the homemade dough needs to rest for 30 minutes, but the process itself is straightforward - and much of the prep can be done ahead.
Make them for dinner, add them to a sharing spread or just eat one standing over the kitchen counter while nobody is looking. 😅
Jump to:
❤️ Why You'll Love This Recipe
- Crisp and golden: The empanadas cook beautifully in the air fryer without needing to be deep fried.
- Hearty, savory filling: Black beans, potatoes, vegetables and spices make every bite properly satisfying.
- Homemade cornmeal dough: Slightly crisp on the outside and tender inside, with plenty of flavour built right into the dough.
- Great for sharing: Perfect for parties, snack boards or serving as part of a bigger meal.
- Easy to prepare ahead: The dough can be made in advance, so you don’t need to do everything at once.
📖 About These Air Fryer Empanadas
These empanadas are inspired by Colombian-style cornmeal empanadas, but this is very much my own plant-based version.
The homemade dough is made with fine cornmeal, warm water, oil and spices, while the filling combines creamy potatoes with black beans, peppers, tomatoes and plenty of savoury seasoning.
Instead of using a meat filling or cooking the empanadas in a deep fryer, I air fry them until crisp and golden brown. The result is a hearty little hand pie with a crunchy outside and soft, flavour-packed centre.
I also brush the outside with spiced oil rather than egg wash, which adds colour and an extra little hit of smoky flavor as they cook.
🌱 Ingredients & Notes
For the Cornmeal Dough:
Fine cornmeal: The base of the homemade empanada dough. It creates a slightly rustic, tender texture with crisp edges after air frying.
Warm water: Brings the dough together. Add it gradually, as different types of cornmeal can absorb slightly different amounts.
Vegetable oil: Adds moisture and richness to the dough. You’ll also use some for cooking the filling and brushing the empanadas.
Ground cumin, dried coriander and garlic powder: I add the seasoning directly to the dough so the flavour runs all the way through the empanadas.
Salt: Brings everything together.
For the Black Bean Filling:
White potatoes: Cooked until tender and lightly mashed. They give the filling its creamy base and help hold everything together.
Black beans: Add texture and make the filling properly hearty. I partially mash them so you get a mixture of creamy beans and whole ones in every bite.
White onion and garlic: The flavour base of the filling.
Red bell pepper: Adds mild sweetness and colour.
Green onions: For a little freshness and extra onion flavour.
Chopped tomatoes: Cook down into the filling and keep it from feeling dry.
Fresh coriander: Adds a fresh, herby finish.
Smoked paprika and cayenne pepper: Bring smoky warmth and a little heat.
Fresh lime: Serve the empanadas with plenty of lime wedges for squeezing over the top.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
You’ll need:
- an air fryer
- a large mixing bowl
- a saucepan for the potatoes
- a large skillet or frying pan
- a rolling pin
- two sheets of parchment paper or cling film for rolling the dough
- a fork for sealing the empanadas
- a pastry brush
The parchment paper or cling film makes the cornmeal dough much easier to roll without sticking or breaking apart.
👩🍳 How to Make Air Fryer Empanadas (Step-by-Step)
Step 1: Make the Dough
Add the fine cornmeal, cumin, dried coriander, garlic powder and salt to a large bowl.
Pour in the water gradually, followed by 1 tablespoon of vegetable oil, and mix until a smooth dough forms.
The dough should feel soft and pliable without being sticky. If it still feels dry or crumbly, add a little more water at a time until it holds together easily.
Cover the bowl and leave the dough to rest for 30 minutes.
Step 2: Cook the Potatoes
While the dough rests, cook the potatoes until completely tender.
Drain them well, then lightly mash with a fork or potato masher. I like to leave a little texture rather than turning them completely smooth.
Set aside while you prepare the rest of the filling.
Step 3: Make the Black Bean Filling
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the onion and cook until softened, then stir in the garlic, red bell pepper, green onions, chopped tomatoes and fresh coriander.
Cook for around 12-15 minutes, stirring occasionally, until the vegetables have softened and the excess liquid from the tomatoes has cooked away.
Add the smoked paprika, cayenne pepper, salt and black pepper.
Stir in the black beans and partially mash them with the back of a spoon or potato masher. You want some of the beans to break down while leaving plenty whole for texture.
Continue cooking for another 15-20 minutes, or until the filling is thick and no longer watery.
Stir through the mashed potatoes, then remove the filling from the heat.
Let it cool before shaping the empanadas. This is important - a very hot or wet filling can make the dough more difficult to seal.
Step 4: Shape the Empanadas
Divide the rested dough into evenly sized balls.
Place one ball between two sheets of parchment paper or cling film, then roll it into a thin, even circle.
You can use a bowl or large biscuit cutter as a guide if you want perfectly neat dough discs, but they definitely don’t need to look identical.
Spoon some filling into the centre, leaving a clear border around the edge.
Fold the dough over to create a half-moon shape, then press the edges together firmly. Seal around the edge with a fork.
Don’t overfill the empanadas - tempting as it is 😅 - as this makes them much more likely to split open.
Repeat with the remaining dough and filling.
Step 5: Air Fry Until Golden
Preheat the air fryer to 200°C / 390°F.
Mix the remaining tablespoon of vegetable oil with a little extra smoked paprika and cayenne pepper, then lightly brush it over both sides of the empanadas.
Arrange the uncooked empanadas in the air fryer basket in a single layer, leaving a little room between them for the hot air to circulate.
Depending on the size of your air fryer, you may need to work in batches.
Air fry for 8-12 minutes, carefully flipping halfway through the cooking time, until the outside is crisp and golden brown.
Step 6: Serve
Serve the empanadas warm with fresh lime wedges and tomato salsa.
Give them a generous squeeze of lime just before eating - that little bit of acidity works so well with the rich black bean and potato filling.
📌 If you love Pinterest you can pin any of the images to your boards!
🍽️ Serving Suggestions
These air fryer empanadas are great on their own, but I especially love serving them with something fresh or zingy alongside.
Try them with:
- fresh tomato salsa
- guacamole
- a green herb sauce
- lime wedges
- a simple green salad
They also work really well as part of a bigger sharing spread with dips, salads and other little snacks.
❄️ Storage
Let any leftover empanadas cool completely before storing them.
Place them in an airtight container and keep them in the fridge for up to 3 days.
The dough can also be prepared up to 24 hours ahead and stored covered in the fridge. I’d bring it back towards room temperature before rolling if it has become very firm.
For the best texture, store any dipping sauces separately so the empanadas stay crisp.
♨️ How to Reheat Air Fryer Empanadas
The air fryer is my favourite way to reheat leftover empanadas because it helps bring back the crisp outside.
Arrange them in the air fryer basket in a single layer and reheat at around 180°C / 350°F until hot all the way through.
Keep an eye on them as they warm - they only need reheating, rather than cooking all over again.
You can also use the oven, although it may take a little longer.
💡 Romy's Tips & Tricks
Let the filling cool: Hot filling can soften the dough and make the empanadas more difficult to shape.
Keep the centre of the dough slightly thicker: This helps prevent tearing as you fold it over the filling.
Don’t overfill: A smaller amount of filling is much easier to seal and less likely to burst during cooking.
Keep the edges clean: Filling or oil on the edge can stop the empanada from sealing properly.
Partially mash the black beans: This creates a creamy filling while keeping some whole beans for texture.
Cook in a single layer: Don’t stack the empanadas in the air fryer basket. Give the hot air room to circulate.
Flip halfway through: This helps both sides become evenly crisp and golden.
❓ Frequently Asked Questions
You can use store-bought empanada dough if you prefer, but the result will be quite different from this recipe.
The homemade cornmeal dough is a big part of the texture and flavour of these empanadas. If you use ready-made empanada discs, follow the package instructions and keep an eye on the cooking time, as they may air fry more quickly.
No. I brush these vegan empanadas with a mixture of oil, smoked paprika and cayenne pepper instead.
This helps the outside turn golden while adding a little extra flavor.
The dough may be too dry, rolled too thin or overfilled.
If the dough is cracking before you even fold it, work in a very small amount of extra water until it feels more pliable.
Keeping the centre slightly thicker and avoiding too much filling also helps.
I prefer to prepare the components ahead rather than leaving assembled uncooked empanadas sitting for too long.
You can make the dough up to 24 hours ahead and prepare the filling separately, then shape and air fry the empanadas when you’re ready to serve.
Flipping them halfway through helps both sides brown more evenly.
Air fryers can vary, so check your first batch towards the lower end of the cooking time and adjust from there.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Air Fryer Empanadas with Black Beans
Equipment
- air fryer
- Skillet
- Rolling Pin
- fork
Ingredients
For the dough:
- 12 oz Fine cornmeal 350g
- 1¾ cups Water roughly 400-440 ml
- 1 teaspoon Ground cumin
- ½ teaspoon Dried coriander
- ¼ teaspoon Garlic powder
- 1 tablespoon Vegetable oil
- ½ teaspoon Salt
For the filling:
- 10.5 oz White potatoes 300g, peeled & cubed
- 2 tablespoons Vegetable oil
- 1 whole White onion chopped
- 2 cloves Garlic minced
- ½ whole Red bell pepper finely chopped
- 1 bunch Green onions chopped
- 7 oz Chopped tomatoes 200g
- 2 tablespoons Fresh coriander chopped
- 10.5 oz Black beans 300g, cooked
- ½ teaspoon Smoked paprika plus extra for brushing
- ¼-½ teaspoon Cayenne pepper plus extra for brushing
- Fresh lime to serve
Instructions
- In a large bowl, mix cornmeal, cumin, coriander, garlic powder, and salt. Add water and 1 tablespoon oil to form a smooth dough. Cover and rest 30 minutes.
- Cook and mash potatoes lightly.
- Heat 1 tablespoon oil in a skillet, sauté onion until soft, then add garlic, bell pepper, green onions, tomatoes, and fresh coriander. Cook 12-15 min.
- Stir in smoked paprika, cayenne, salt, and pepper. Add black beans, partially mashing. Cook 15-20 min until thickened. Mix with potatoes.
- Divide dough into small balls, roll between cling film into circles. Place filling in center. Fold over and seal edges with a fork.
- Preheat air fryer to 200°C / 390°F. Mix extra paprika and cayenne with 1 tablespoon oil and brush empanadas. Air fry 8-12 min, flipping halfway.
- Serve drizzled with lime and alongside tomato salsa.
Notes
- Let the filling cool before assembling the empanadas.
- Keep the centre of the dough slightly thicker to help prevent tearing.
- Do not overfill the empanadas.
- Cook in a single layer and work in batches if necessary.
- Flip halfway through for even browning.
- Leftovers reheat well in the air fryer.
© 2026 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
💭 Leave a Comment