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!
Servings: 20 empanadas
Calories: 96kcal
Equipment
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 cup plain coconut milk yogurt
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
- 1½ 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.
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