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VEGAN EMPANADAS
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1 tsp. salt
- 1/2 cup vegan butter or vegetable shortening
- 1/2 cup cold water
For the filling:
- 1 tbsp. olive oil
- 1/2 onion diced
- 1 red bell pepper diced
- 1 jalapeno pepper seeded and diced
- 2 cloves garlic minced
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. chili powder
- Salt and pepper to taste
- 1 can black beans drained and rinsed
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
For serving:
- Vegan sour cream or salsa
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together the flour and salt.
- Add the vegan butter or vegetable shortening and cut it into the flour mixture until it resembles coarse sand.
- Add the cold water and mix until the dough comes together.
- Turn the dough out onto a floured surface and knead for 1-2 minutes.
- Divide the dough into 8 equal pieces and roll each piece into a ball.
- Roll out each ball into a circle, about 6-7 inches in diameter.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion, red bell pepper, jalapeno pepper, and garlic. Cook for 3-4 minutes, until the vegetables are softened.
- Add the cumin, smoked paprika, chili powder, salt, and pepper to the skillet and stir to combine.
- Add the black beans and corn to the skillet and cook for an additional 2-3 minutes, until the filling is heated through.
- Remove the skillet from heat and stir in the cilantro and lime juice.
- Spoon about 1/4 cup of filling onto one half of each dough circle, leaving a small border around the edge.
- Fold the other half of the dough circle over the filling and press the edges together with a fork to seal.
- Place the empanadas on a baking sheet and bake for 20-25 minutes, until golden brown.
- Serve with vegan sour cream or salsa, if desired.
Notes
NUTRITIONAL FACTS:
Calories: 310 | Total Fat: 14g | Total Carbohydrates: 38g | Dietary Fiber: 4g | Protein: 7g
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