Dish image
star 4.7

Spicy Vegan Empanadas


  • Serves 4
  • Cooks in 55 mins (30m prep + 25m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

bon appetit empanadas vegan

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 375°F.
  2. 2.In a large bowl, combine the black beans, sweet potato, red bell pepper, green bell pepper, onion, garlic, chili powder, cumin, smoked paprika, and salt. Mix well to combine.
  3. 3.In a separate bowl, combine the all-purpose flour and whole wheat flour. Add the chilled vegetable shortening and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add the ice water and mix until the dough comes together.
  4. 4.On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a 4-inch round cookie cutter to cut out circles of dough.
  5. 5.Place a heaping tablespoon of the filling in the center of each circle of dough. Fold the dough over to enclose the filling and crimp the edges with a fork to seal.
  6. 6.Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and crispy.
  7. 7.While the empanadas are baking, make the avocado dip. In a small bowl, mash the avocado with a fork. Add the lime juice and cilantro and mix well.
  8. 8.Serve the empanadas hot with the avocado dip.

lightbulb_outline Tips

  • chevron_rightIf you don't have a cookie cutter, you can use a small bowl or glass to cut out circles of dough.
  • chevron_rightThese empanadas can be made ahead of time and frozen. To reheat, place them in a 350°F oven for 10-15 minutes, or until heated through.