Vegan Empanadas (with Spicy Black Bean Filling)
These extremely flavorful vegan empanadas have a flaky, crispy wrapper encasing a savory filling of black beans, potatoes and extra veggies. They’re baked, not fried. Serve with a zesty tomato salsa or salsa verde for a filling snack or meal!
It’s arduous for almost anybody to withstand an empanada, a crescent, turnover-like pastry made by stuffing a flaky, crispy wrapper with a spicy, mouthwatering filling.
In Spain and within the Latin American nations, the place empanadas had been born and popularized, the filling is usually made with beef, pork or cheese. However at present I’ve for you a really vegan however simply as scrumptious empanada with a tasty, spicy filling of black beans and veggies.
Empanadas are sometimes deep-fried however these vegan black bean empanadas are baked, which, together with the wholesome filling, additionally makes them much better for you.
In case you are feeding choosy eaters who flip up their noses at beans and veggies, this can be a nice meals to make them start to like them. The crispy wrapper makes these empanadas irresistible, particularly if you serve them with a zesty salsa for dipping.
Desk of Contents
Why you’ll love this recipe
- Crispy, flaky and spicy. The pie-crust-like pastry wrapper crunches deliciously as you chunk into the empanadas, making an exquisite foil for the tender beans and veggies. You can also make these empanadas as spicy as you want by chopping down on the cayenne and floor black pepper.
- Simple. You can be making the dough for the wrappers and the filling from scratch. However this vegan empanada recipe just isn’t sophisticated by any means and though you could be somewhat slower if you make these empanadas for the primary time, you’ll style candy success as long as you comply with directions.
- Wholesome and filling. You will want flour and vegan butter for the empanada dough, however the filling is so, so good for you as a result of it’s loaded with beans and veggies. Simply certainly one of these massive, six-inch empanadas is sort of filling and might make a small meal. It has simply 332 energy, 9 grams of protein and 7 grams of dietary fiber.
- Soy-free, nut-free and vegan. See Recipe FAQs beneath for recommendations on making the wrapper gluten-free.
Substances
Examine recipe card beneath for actual measurements and portions of substances.
For the empanada pastry dough
- All-purpose flour. You’ll be able to substitute half the all-purpose flour with entire wheat flour for a more healthy empanada.
- Corn starch. You simply want a tablespoon and it helps preserve the wrapper very flaky within the absence of lard, which is used historically to make empanada wrappers.
- Vegan butter. You’ll be able to substitute this with refined coconut oil that is strong at room temperature.
For the black bean filling
- Greens: onions, celery, carrots and potatoes.
- Garlic. I like plenty of garlic on this recipe.
- Spices: floor cumin, chili powder, floor black pepper, cinnamon and cayenne or paprika (smoked paprika, if in case you have it, would add a pleasant hit of smokiness). You’ll be able to tweak the spices to make the filling much less spicy.
- Black beans. Use canned black beans or begin with dried black beans and prepare dinner them till tender. If utilizing canned beans rinse them beneath operating water.
- Tomato paste. This provides scrumptious umami and ties all of the flavors within the filling collectively.
- Raisins. These are optionally available however they add a pleasant taste variation within the spicy filling.
make vegan empanadas
Warmth olive oil in skillet or frying pan over medium warmth. Add onions, carrots and celery.
Add a teaspoon of salt and floor black pepper to style. Saute till the veggies start to show smooth.
Stir in garlic and saute for a minute.
Add the potatoes and tomato paste and blend properly.
Stir within the spices–ground cumin, chili powder, cayenne and cinnamon. Cowl and prepare dinner till potatoes are tender, over low warmth. You’ll be able to add a tablespoon or two of water if the greens start to stay.
As soon as the potatoes are tender, add the black beans and blend them in.
Proceed cooking the filling till warmed by means of. There ought to be no seen moisture.
Stir within the raisins and switch off warmth.
To make the dough wrapper, place the flour, cornstarch and salt in a meals processor or bowl. Pulse for 5 seconds to combine. If utilizing a bowl, whisk collectively.
Add the cubed butter to the meals processor or bowl.
Pulse for a couple of seconds till the flour is crumbly with the butter evenly dispersed. In case you are utilizing a bowl, minimize the butter in with a fork till the flour appears crumbly.
With the feed tube open, trickle in water into the meals processor till a dough comes collectively. Attempt to not overmoisten the dough–there ought to nonetheless be a couple of dry bits on the backside. Shortly kind the dough right into a disc, wrap in plastic wrap and refrigerate for quarter-hour.
Divide the dough in half. Working with one half of the dough, roll it out on a floured floor to a thickness of ¼th of an inch. Use a six-inch bowl or cookie cutter to chop out a disc. I haven’t got a cookie cutter that huge so I used a bowl.
Place two heaping tablespoons of the filling somewhat off-center contained in the disc. Moisten the perimeters of the disc with water.
Fold the dough to encase the filling. Press the perimeters collectively to seal and fold over for a fluted, ornamental edge, or press the perimeters with the tines of a fork. Both means you wish to create a decent seal.
Place the empanadas on a baking sheet and bake in a preheated 375-degree Fahrenheit/190-degree Celsius oven for 40 minutes or till golden brown. For higher shade, you’ll be able to brush some olive oil on the empanadas earlier than putting them within the oven.
Useful ideas
- In case you are cooking black beans from scratch, begin with 1 cup dried beans. I prepare dinner the dried beans with 4 cups water within the Instantaneous Pot set to the “beans” operate or for 35 minutes on handbook strain. It makes the right black beans with no soaking wanted.
- If utilizing canned beans, rinse them completely beneath operating water first.
- Ensure you add drained beans to the pot with no moisture. You need the filling to haven’t any seen moisture.
- If you wish to make smaller empanadas, use a four-inch cookie cutter or bowl. It’s best to get 12-14 empanadas.
- You’ll be able to add different veggies to the filling, however ideally add veggies that will not specific an excessive amount of moisture. Candy potatoes could be a pleasant selection, as would cauliflower, spinach, inexperienced peas or bell peppers. In the event you add mushrooms or zucchini ensure you prepare dinner out all of the moisture.
- Lower the veggies in a small cube and ensure they’re tender. That means they will not stick out of the wrapper after you’ve got shaped the empanadas.
- For a pleasant golden-brown shade on the empanadas, brush the empanadas simply earlier than they go into the oven with some olive oil. Or make a vegan egg wash by mixing a tablespoon of non-dairy milk with a tablespoon of oil and brush it over the empanadas.
Serving strategies
Recipe FAQs
When you’ve got some filling left over, use it as a filling for tacos or burritos. Or make extra empanada wrapper dough and make extra empanadas!
I have never tried making the recipe with gluten-free flour however I’ve had success up to now making a pie dough with gf flour (just like the crust for this vegan gluten-free French onion tart). You should use that recipe to make a gf empanada wrapper.
Storage directions
- Refrigerate: The empanadas might be refrigerated in an hermetic container for as much as 4 days.
- Freeze: Freeze the empanadas in a freezer-safe bag or container for as much as 4 months.
- Reheat: Reheat the empanadas straight out of the fridge or freezer in a 350-degree oven till warmed by means of.
Extra scrumptious Latin American recipes
In the event you love these vegan enchiladas, try extra Mexican recipes on Holy Cow Vegan!
Vegan Empanadas Recipe
These extremely flavorful vegan empanadas have a flaky, crispy wrapper encasing a spicy filling of black beans, potatoes and extra veggies. They’re baked, not fried. Serve with a zesty salsa for a filling snack or meal!
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Review Recipe
Servings: 10 six-inch empanadas
Energy: 332kcal
Substances
For the empanada pastry cowl
For the black bean filling
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Directions
Make the black bean filling
-
Warmth olive oil in skillet. Add onions, carrots and celery.
-
Add a teaspoon of salt and floor black pepper to style. Saute till the veggies start to show smooth.
-
Stir in garlic and saute for a minute. Then add the potatoes and tomato paste and blend properly.
-
Stir within the spices–ground cumin, chili powder, cayenne and cinnamon. Cowl and prepare dinner over low warmth till potatoes are tender. You’ll be able to add a tablespoon or two of water if the greens start to stay.
-
As soon as the potatoes are tender, add the drained black beans and blend them in. Proceed cooking the filling till warmed by means of. There ought to be no seen moisture. Stir within the raisins, test salt and add extra if wanted, and switch off warmth.
Make the empanada dough
-
Place the flour, cornstarch and salt in a meals processor or bowl. Pulse for 5 seconds to combine. If utilizing a bowl, whisk collectively. Add the cubed butter to the meals processor or bowl.
-
Pulse for a couple of seconds till the flour is crumbly with the butter evenly dispersed. In case you are utilizing a bowl, minimize the butter in with a fork till the flour appears crumbly.
-
With the feed tube open, trickle water into the meals processor till a dough comes collectively. Attempt to not overmoisten the dough–there ought to nonetheless be a couple of dry bits on the backside. Shortly kind the dough right into a disc, wrap in cling wrap and refrigerate for quarter-hour.
Assemble the vegan empanadas
-
Preheat oven to 375 levels Fahrenheit/190 levels Celsius.
-
Divide the dough in half. Working with one half of the dough at a time, roll it out on a floured floor to a thickness of ¼th of an inch. Use a six-inch bowl or cookie cutter to chop out a disc. I haven’t got a cookie cutter that huge so I used a bowl.
-
Place two heaping tablespoons of the filling somewhat off-center contained in the disc. Moisten the perimeters of the disc with water.
-
Fold the dough to encase the filling. Press the perimeters collectively to seal and fold over for a fluted, ornamental edge, or press the perimeters with the tines of a fork. Both means you wish to create a decent seal.
-
Place the empanadas on a baking sheet and bake for 40 minutes or till golden brown. For higher shade, you’ll be able to brush some olive oil on the empanadas earlier than putting them within the oven.
-
Serve sizzling or heat.
Recipe notes
- In case you are cooking black beans from scratch, begin with 1 cup dried beans. I prepare dinner the dried beans with 4 cups water within the Instantaneous Pot set to the “beans” operate or for 35 minutes on handbook strain. It makes the right black beans with no soaking wanted.
- If utilizing canned beans, rinse them completely beneath operating water first.
- Ensure you add drained beans to the pot with no moisture. You need the filling to haven’t any seen moisture.
- If you wish to make smaller empanadas, use a four-inch cookie cutter or bowl. It’s best to get 12-14 empanadas.
- You’ll be able to add different veggies to the filling, however ideally add veggies that will not specific an excessive amount of moisture. Candy potatoes could be a pleasant selection, as would cauliflower. In the event you add mushrooms or zucchini ensure you prepare dinner out all of the moisture.
- Lower the veggies in a small cube and ensure they’re tender. That means they will not stick out of the wrapper after you’ve got shaped the empanadas.
- For a pleasant golden-brown shade on the empanadas, brush the empanadas simply earlier than they go into the oven with some olive oil.
Storage directions
- Refrigerate: The empanadas might be refrigerated in an hermetic container for as much as 4 days.
- Freeze: Freeze the empanadas in a freezer-safe bag or container for as much as 4 months.
- Reheat: Reheat the empanadas in a 350-degree oven till warmed by means of.
Diet
Serving: 1empanada | Energy: 332kcal | Carbohydrates: 49g | Protein: 9g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 5g | Trans Fats: 2g | Potassium: 515mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1723IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 3mg
