These Black Bean Empanadas are made with Spelt flour, which adds to their nutritional value. They are filled with flavorful Black Bean filling. Delicious Fresh Salsa & Cashew Sour Cream makes them even more tasty.
The first time I made Black Bean Empanadas was back in 2012 when I was visiting my vegan friend in Montreal. She was the one who taught me how to make them, although not with spelt. However, we used just regular flour back then, but the filling recipe is very similar. My friend was connected to a big vegan community and I was helping her with the catering business. I made lots of empanadas, and I used only a fork to join the edges.
By the way, you can also use a fork if you do not wish to purchase the Cutter/Dough Press. Although I do recommend it because it will make the job much easier. Anyway, these empanadas were extremely popular amongst our friends in Montreal. We had many other items on the menu, but they were one of the top orders. Also, besides they are delicious, they are freezable, which is a great thing. You can always have dozen in the freezer, for days when you are too busy cooking.
Not to forget, make sure you make the salsa and cashew sour cream, they are truly delicious. In addition, you may also check the JACKFRUIT FAJITAS if you like this type of food. Thank you for visiting and if you have any questions or suggestions, please leave a comment. I wish you a wonderful day!
BLACK BEAN EMPANADAS
Equipment
- 4” cutter side/dough press
- baking sheet
- parchment paper,
- brush
- toothpick
Ingredients
- 2 2/3 cup whole grain spelt
- 2 tsp baking powder
- 2 tsp Himalayan pink salt
- 4 tbsp olive oil
- 12 tbsp water
- ½ cup aquafaba brine from canned chickpeas
- BLACK BEAN FILLING
- 540 ml canned black beans rinsed
- 2 cups frozen corn
- 1 red shepherd pepper or bell pepper diced
- 1 onion diced
- 4 cloves garlic minced
- 1 tbsp cumin powder
- 2 tsp chili powder
- dry chili pepper flakes to taste
- 1/4 cup cilantro leaves
- Himalayan pink salt to taste
- 1/4 cup grape seed oil or oil of your choice
- SALSA
- 1/2 English Cucumber pealed and diced
- 6 Campari tomatoes diced diced
- 1 red shepherd pepper or bell pepper diced
- 1 avocado diced
- 2 scallions diced
- 1/4 cup fresh coriander leaves
- 2 limes only juice
- 1/2 lemon only juice
- Cayenne pepper to taste
- Himalayan pink salt to taste
- Toss everything in a bowl.
- CASHEW SOUR CREAM
- 1/2 cup raw cashews soaked for 6 hours
- 1 lime only juice
- 2 tbsp lemon juice fresh
- 1tsp nutritional yeast
- garlic powder to taste
- Himalayan pink salt to taste
- 1/2 cup water
- Blend all in the blender until smooth.
Instructions
- MAKE THE FILLING
- On heated oil, sauté onion for a few seconds and add garlic.
- Stir until translucent then add the spices and stir for a few seconds.
- Add the pepper, stir again, and reduce the heat.
- Cover with lid and let it simmer for 5 to 7min.
- When ready, add the corn with beans and stir thoroughly.
- Cover with a lid and let it simmer for 10 min.
- Take it off the heat, add cilantro leaves, and stir thoroughly again. Set aside.
- MAKE THE EMPANADAS
- Blend all the dry ingredients then add the oil.
- Gradually keep adding water, while kneeling the dough for about 1 minute, until is nice and smooth.
- Cover the dough with a towel in the bowl and let it sit for 15min.
- Preheat the oven to 400 °F/200 °C.
- Flour your working surface and roll the dough as thin as possible.
- By using the cutter side/dough press, cut out a circle and carefully transfer it into the press, fill with the black bean mixture, about 1 tbsp, and seal.
- To help the dough stick better, brush the edges with aquafaba.
- Transfer it to the baking sheet lined with parchment paper and prick each empanada with a fork or toothpick.
- Brush them all with aquafaba to make them nice and glossy.
- Bake for 30 to 40min until golden.
- Serve with Salsa and Cashew Sour Cream.
Wow, i have to try this Black Bean Empanadas. This is a complete lunch or dinner, but I would make it for a picnic in the mountain. Thank you for the recipe, Lena!
Definetely a great idea for picnic. I am happy you like it Dear Svetla. Thank you so much 🧡🙏🧡