Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Empanadas With Black Beans

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Share This:

With flaky dough and a flavor filling, these easy vegan empanadas are a show stopper! Stuffed with a combination of black beans, corn, red peppers, and spices, they are warm, comforting pockets that soothe the soul!

healthy easy baked black bean vegan empanadas recipe on a wooden serving tray

I absolutely love empanadas. When we were traveling through Argentina we ate our fair share of them because they are so delicious!

Empanadas are flaky pastry stuffed with various fillings, and they can be both savory and sweet. They are a popular main dish in Latin America. Depending on where you are, the seasonings and fillings vary. You can stuff virtually anything you like inside these pastry pockets!

A traditional empanada recipe includes a combination of some type of meat and cheese. But this vegan empanada recipe is 100% vegan and is a healthier twist on the original recipe, from the flaky pastry dough, to the savory black bean filling.

It’s a perfectly spiced Mexican recipe, super filling, and works great as a side dish or an appetizer too. These vegan empanadas are super family friendly and great for serving a crowd!

Latest Recipe Video!

👩‍🍳 Why This Recipe Works

  • Vegan friendly
  • Super simple recipe
  • Healthy, baked empanada recipe
  • Perfectly spiced filling
  • Flaky crust
  • Easily adaptable with different vegetables and spices
  • Best vegan empanadas ever!

🥘 Ingredients

This easy recipe calls for just a few simple ingredients that you can find at most grocery stores!

ingredients for healthy easy baked black bean vegan empanada recipe

Dough: The vegan empanada dough is a super simple dough recipe that requires only two ingredients; all purpose flour and plain coconut milk yogurt. If you’re not vegan feel free to use plain milk-based yogurt instead. Just be sure that you get unsweetened yogurt. You can also use whole wheat flour or even spelt flour instead of all purpose for additional fiber. Lastly, if you don’t want to make the dough from scratch, you can try this recipe with pre-made vegan puff pastry, but you may have to adjust the baking time.

Vegetables: These plant based empanadas are filled with nutrient-rich vegetables including red onion, garlic, red pepper, yellow pepper, and corn. They get a kick of spice from one jalapeño pepper.

Black Beans: You’ll need a 15 ounce can of black beans. I recommend using no salt added organic beans. Be sure to drain and rinse the beans thoroughly before adding them to the filling.

Spices: The filling of these healthy empanadas is perfectly spiced with paprika, cumin, chili powder, and salt. Add some black pepper or cayenne pepper for more heat.

📖 Variations

Not too spicy! Leave out the jalapeño pepper, and reduce the amount of chili powder, and you’ll have a mild-flavored filling.

Add different veggies! Depending on the season feel free to substitute any of the vegetables. In the winter and fall months, these veggie empanadas would taste great stuffed with butternut squash or sweet potatoes. In the spring and summer months, these would taste great with zucchini, eggplant, or vine-ripened tomatoes!

Make these gluten-free! Use a 1:1 gluten-free flour mixture to make the dough to make these into gluten free vegan empanadas.

Bean and Cheese Empanadas: Add some vegan cheese shreds to make these super cheesy!

Other Vegan Empanada Filling Ideas! There are so many options for stuffing these empanadas! Try additional vegetables, green bell pepper or poblano pepper, refried beans, mashed potatoes, tempeh, vegan beef crumbles or a vegan chorizo, or more spices to achieve the taste and texture you prefer!

🔪 Instructions

Make The Homemade Dough: For the empanada dough recipe, combine flour, coconut yogurt, and ½ tbsp water in a medium mixing bowl, mix until it forms a dough. Another option is to mix the ingredients in the food processor with the dough attachment.

flour and yogurt for dough mixture in a mixing bowl

Knead Dough: Turn out onto the dry surface lightly dusted with flour. Gently knead the dough until a nice smooth dough forms, do not over mix.

kneaded dough on a work table

Let Dough Rest: Place the dough ball into a bowl and cover with plastic wrap or cling film. Set aside at room temperature while preparing the remaining ingredients.

vegan empanada dough in a bowl

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

veggies for empanada filling in a pan

Finish Filling: Add all remaining ingredients and cook for another 5 minutes. Remove from the heat and allow to cool completely.

black beans and veggies cooked in a pan

Roll Out Dough: Preheat oven to 350 degrees F / 180 C. Place dough on a lightly floured surface. Divide the ball of dough in half and, with a rolling pin, roll out thin. 

dough being rolled out with a rolling pin

Cut Empanada Rounds: Using a round pastry cutter or cookie cutter, cut dough into rounds.

dough rolled out on a work space with cookie cutter

Stuff With Empanada Filling: Add 1-2 tbsp of cooked bean mixture to the center of each dough circle. Place any remaining dough to the side. Run a little water around the edges of the dough.

filling added to dough rounds

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

pastry dough being sealed with a fork

Prep For Baking: Place the filled empanadas on a baking tray lined with baking paper (parchment paper). Lightly spray with spray oil.

folded sealed plant based empanadas on a baking sheet

Bake Empanadas In the Oven And Serve: Bake the black bean empanadas for 15 minutes or until golden brown. Serve with tomato salsa.

healthy easy baked black bean vegan empanadas recipe on a wooden serving tray

❓ Recipe FAQs

Where do empanadas originate?

Empanadas first originated in Spain. The first mention of empanadas is in a cookbook from 1520! Spanish colonists brought the recipe for empanadas with them to Latin American countries. Now, different countries put their own spin on both the dough and the filling.

How do you serve empanadas?

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 a simple tomato salsa, guacamole, hot sauce, 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 Spanish rice, and a light green salad with fresh lime juice, or roasted veggies on the side.

How do you store and keep empanadas?

Allow the bean and corn empanadas to cool and come to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 4 days.

You can also freeze them, and enjoy them later. Place them in a freezer-safe bag. Label with contents and date. They will keep in the freezer for up to 2 months. When ready to serve, transfer to the refrigerator to defrost, then place on a baking sheet and warm through for about 10 minutes at 350 F.

💭 Expert Tips

  • Allow the dough time to rest. About 10-20 minutes is best.
  • Be sure to cover the dough with plastic wrap to hold in the moisture.
  • Roll the dough out to about 1/4 of an inch thick.
  • Don’t over fill the dough.
  • Lightly wet a pastry brush, and brush the edge of each dough circle with water so that the dough sticks together when sealed with a fork.
  • For a golden and finished product, use a pastry brush to top each unbaked empanada with a vegan egg wash. Melt vegan butter, and brush over the top.
healthy easy baked black bean vegan empanadas recipe on a wooden serving tray

🌮 More Mexican Recipes!

LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card

healthy easy baked black bean vegan empanadas recipe on a wooden serving tray
Print Recipe
5 from 5 votes

Vegan Empanadas With Black Beans

With flaky dough and a flavor filling, these vegan empanadas are a show stopper! Stuffed with a combination of black beans, corn, red peppers, and spices, they are warm, comforting pockets that soothe the soul!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 20 empanadas
Calories: 96kcal
Author: Anjali Shah

Ingredients

For the Dough

For the Filling

  • 1 tbsp olive oil
  • ½ cup diced red onion
  • 2 cloves garlic crushed
  • 1 small red pepper diced
  • 1 small yellow pepper diced
  • ½ cup frozen corn kernels
  • 15 oz can of black beans drained and rinsed
  • 1 tsp paprika
  • 1 tsp cumin
  • ¼ tsp chili powder
  • 1 jalapeño finely diced, seeds removed
  • tsp tomato paste
  • 1 tbsp cilantro finely chopped
  • ½ tsp salt

Instructions

  • Combine the flour, coconut yogurt, and ½ tbsp water in a medium mixing bowl, mix until it forms a dough. 
  • Turn out onto a bench lightly dusted in flour. Gently knead the dough until smooth, do not over mix.
  • Place the dough into a bowl and cover with plastic wrap. Set aside on the bench while preparing the remaining ingredients.
  • Heat oil in a large pot, add the diced onion and sauté for 2-3 minutes. Add the garlic, peppers, and corn. Sauté for a further 5-6 minutes. 
  • Add to this all remaining ingredients and cook for another 5 minutes.
  • Remove from the heat and allow to cool completely.
  • Preheat oven to 350F/ 180C
  • Divide the pastry in half and roll out thin on a lightly floured surface. 
  • Using a round cutter, cut dough into rounds. Add 1-2 tbsp of cooked bean mixture to the center of each round. Run a thin layer of water around the edges.
  • Fold the dough rounds in half and seal the edges with a fork. Place on a baking tray lined with baking paper. Lightly spray with spray oil.
  • Bake the empanadas for 15 minutes or until lightly golden. Serve with tomato salsa.

Video

https://youtu.be/2RoXmQSOYGw

Notes

  • Allow the dough time to rest. About 10-20 minutes is best.
  • Be sure to cover the dough with plastic wrap to hold in the moisture.
  • Roll the dough out to about 1/4 of an inch thick.
  • Lightly wet a pastry brush, and brush the edge of each dough circle with water so that the dough sticks together when sealed with a fork.
  • Keeps in the refrigerator for up to 4 days.
  • Keeps in the freezer for up to 2 months.
  • This recipe makes approximately 20 empanadas, but depending on how large your pastry cutter is, you may end up with more or less empanadas. 

Nutrition

Serving: 1empanada | Calories: 96kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 129mg | Fiber: 3g | Sugar: 1g

Posted In…

Mexican Recipes ·

Mexican flavors are perfect for easy one-pot, kid-friendly dishes like my cheesy quinoa and black bean casserole. With smart swaps, you can create a healthy version of a Mexican favorite: “guacamole” with about half the calories and 3x the protein!

Like Chipotle? You’ll love my ultimate sofritas and burrito bowls! These recipes are so easy to remix to add your own style (or use up some leftovers).

10 responses to “Vegan Empanadas With Black Beans”

  1. These were really delicious and the whole family loved them. We are planning to make these again for Super Bowl Sunday!5 stars

  2. I been looking for an easy empanada dough to make instead of the store bought. I never thought of using coconut milk! I’ll be making this soon!5 stars

Leave a Reply

Your email address will not be published.

Recipe Rating




Subscribe to newsletter

Copyright 2022 The Picky Eater®, LLC. All rights reserved.