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


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


  • 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.




  • 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. 


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