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 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 20 empanadas
Calories: 96kcal
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