Recipes in the world of Flavilo

Vegan empanada with black bean filling

Vegan Empanadas

Empanadas are the perfect canvas for creativity – and vegan versions prove it. Black beans are an excellent source of protein, satisfying and creamy, while bell peppers and corn add color, texture, and a touch of sweetness to the filling. Originally popular in Latin America, plant-based variations can now be found all over the world. Technically, it's important that the dough is rested enough so it is easily rolled out and baked to a crisp. SautĂ©ing the vegetables beforehand prevents the filling from becoming too wet, and spices like smoked paprika and cumin impart deep flavors. As the empanadas bake, the aroma of roasted peppers and garlic fills the kitchen. These vegan pastries are perfect for picnics, lunch, or even as a welcome appetizer. They can be enjoyed warm or cold.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1620 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 180 ml Water
⭕ 60 ml Olive oil
⭕ 200 g Black beans (cooked or canned)
⭕ 1 Bell pepper
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 100 g Corn (cooked or canned)
⭕ 0.5 tsp Ground cumin
⭕ 1 tsp Smoked paprika
⭕ 0.5 tsp Black pepper

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    Preparation Steps

    1

    To make the dough, combine the flour and salt, then add the olive oil and gradually add the water. Knead until you get a smooth, elastic dough. Wrap in plastic wrap and refrigerate for 30 minutes.

    2

    Meanwhile, prepare the filling: chop the onion, garlic, and bell pepper. Drain the black beans if using canned. Drain the corn as well.

    3

    Heat a little olive oil in a skillet and sauté the onion for 2-3 minutes. Add the garlic and bell pepper and sauté for another 5 minutes. Then stir in the black beans, corn, cumin, smoked paprika, and black pepper. Cook everything for another 2-3 minutes, then let it cool.

    4

    Roll out the rested dough to about 3 mm thick, and cut out 10-12 cm circles. Place a tablespoon of filling in the center of each circle.

    5

    Fold the circles in half, and seal the edges with a fork or a twisting motion. Make sure the filling doesn't leak out.

    6

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil for a nice color and crispy texture.

    7

    Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until golden brown. They are ready when they are slightly crispy on the outside and juicy on the inside.

    8

    Let rest for a few minutes, then serve warm or cold. Excellent on its own, but also great with a fresh salad or avocado dip.