Vegan Empanadas

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With flaky dough and a savory filling, I love making these easy vegan empanadas since they always impress anyone I serve them to. I pack them with black beans, corn, red peppers, and warm spices that turn into little pockets of comfort as they bake. They are ready in just 45 minutes, which makes them perfect for busy days or casual family dinners.

I think of empanadas as small flaky pockets of joy that can be sweet or savory and show up in many homes across Latin America and today in my own Home. Yes!! 🙂 The fillings and seasonings change from region to region, and the best part is that you can tuck almost anything you like inside these tender pastries.

A traditional empanada often mixes meat and cheese, but my vegan empanada recipe is fully plant based. I make a lighter version with flaky pastry dough and a savory black bean filling that still carries all the flavor I enjoy in the classic dish. If you like Mexican inspired meals, you may also enjoy my vegan Mexican taquitos or my hearty Mexican lentil quesadilla.

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🥘 Ingredients

This easy plant based empanadas recipe needs only a handful of simple ingredients. Here is what I use to make them:

Dough: I like this vegan empanada dough because it’s super simple and only needs two ingredients: all-purpose flour and plain coconut milk yogurt. If you’re not vegan, you can use plain milk-based yogurt instead; just make sure it’s unsweetened. For extra fiber, I sometimes swap in whole wheat flour or spelt flour for the all-purpose flour.

Vegetables: I fill these plant-based empanadas with nutrient-rich veggies including red onion, garlic, red and yellow peppers, and corn. To give them a little kick, I add one jalapeño pepper.

Black Beans: I use a 15-ounce can of black beans, preferably no salt added and organic. I always drain and rinse them thoroughly before adding them to the filling.

Spices: I season the filling with paprika, cumin, chili powder, and salt. If I want a little extra heat, I add some black pepper or a pinch of cayenne.

🔪 How to Make

Here’s a simple, step-by-step guide to making these vegan black bean empanadas from scratch.

Make the Homemade Dough: I combine flour, coconut yogurt, and ½ tbsp of water in a medium mixing bowl and mix until it forms a dough. I can also use a food processor with the dough attachment to mix the ingredients.

Knead Dough: I turn the dough out onto a dry surface lightly dusted with flour. Then I gently knead it until a smooth dough forms, being careful not to overmix.

Let Dough Rest: I place the dough ball into a bowl and cover it with plastic wrap. Then I set it aside at room temperature while I prepare the remaining ingredients.

Make The Vegan Empanada Filling: I heat oil in a large pan over medium heat, add the diced onion, and sauté for 2 to 3 minutes. Then I add the garlic, peppers, and corn, and sauté everything for another 5 to 6 minutes.

Finish Filling: I add all the remaining ingredients and cook everything for another 5 minutes. Then I remove the pan from the heat and let the mixture cool completely.

Roll Out Dough: I preheat the oven to 350 degrees F / 180 C. I place the dough on a lightly floured surface, divide it in half, and roll each piece out thin with a rolling pin.

Cut Empanada Rounds: I use a round pastry cutter or cookie cutter to cut the dough into rounds.

Stuff With Empanada Filling: I add 1-2 tbsp of the cooked bean mixture to the center of each dough circle. I set any remaining dough aside and run a little water around the edges of each circle.

Fold And Seal: I fold the dough rounds in half and seal the edges with a fork.

Prep For Baking: I place the filled empanadas on a baking tray lined with parchment paper, then lightly spray them with oil.

Bake Empanadas In the Oven And Serve: I bake the black bean empanadas for about 15 minutes or until they turn golden brown. I serve them warm with tomato salsa.

📖 Variations

To make this vegan empanada recipe more fun, I enjoy playing with a few easy variations that fit the season and whatever my family is craving.

Add different veggies: I switch up the vegetables based on the time of year. In the fall and winter, I fill these veggie empanadas with butternut squash or sweet potatoes, and in the spring and summer, I reach for zucchini, fresh corn, or bell peppers for a lighter taste.

Bean and cheesy: I add vegan parmesan cheese when I want a richer and more flavorful filling. My vegan black beans or my vegan refried beans also work really well and make the empanadas extra satisfying.

More filling ideas: There are so many fun ways to stuff these empanadas. I often add extra vegetables like green peppers or poblano peppers, mashed potatoes, tempeh, or vegan chorizo, and I adjust the spices until the flavor matches what my family wants that day.

🍽 Serving Suggestions

These delicious vegan empanadas taste best when served with some sort of sauce or different dips, either slathered on top or served on the side for dipping. Some of my favorites include easy fresh mexican salsa, my healthy guacamole, or chimichurri sauce.

With this vegetarian empanadas recipe, I recommend two empanadas per serving if making this recipe as a main course. For a complete meal, serve with a side of vegan mexican rice, and my apple walnut salad with fresh lime juice, so good!

🧊 Storage Directions

Refrigeration: I let the bean and corn empanadas cool to room temperature before transferring them to an airtight container. I store them in the refrigerator for up to 4 days.

Freezing: I also like to freeze the empanadas to enjoy later. I place them in a freezer-safe bag, label it with the contents and date, and store them for up to 2 months.

Reheating: When I’m ready to serve, I transfer them to the refrigerator to defrost, then warm them on a baking sheet for about 10 minutes at 350°F.

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