BLACK BEAN EMPANADAS

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.

These Black Bean Empanadas are made with Spelt flour, which adds to their nutritional value. They are filled with flavorful Black Bean filling.

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.

These Black Bean Empanadas are made with Spelt flour, which adds to their nutritional value. They are filled with flavorful Black Bean filling.

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.

These Black Bean Empanadas are made with Spelt flour, which adds to their nutritional value. They are filled with flavorful Black Bean filling.

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

Lena Novak – Lena’s Vegan Living
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.
Vegan – Cholesterol Free
5 from 1 vote
Prep Time 40 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course dinner, lunch, Main Course
Cuisine South American, Spanish, Vegan
Servings 12 empanadas
Calories 372 kcal

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.

Notes

These empanadas are freezable and can last a couple of months, as long as they are properly sealed in ziplock bags. 
The best way to reheat them after they were frozen is to preheat the oven to 350F, 170C and heat them for about 15 to 20 minutes. 

Nutrition

Serving: 236gCalories: 372kcalCarbohydrates: 55gProtein: 13gFat: 12gSaturated Fat: 1.6gPolyunsaturated Fat: 3.771gMonounsaturated Fat: 1.384gSodium: 299mgPotassium: 433mgFiber: 10gSugar: 5gVitamin A: 9IUVitamin C: 12.7mgCalcium: 38mgIron: 2.1mg
Keyword easy empanadas recipe, healthy spelt empanadas recipe, how to make empanadas, vegan empanadas recipe
Tried this recipe?Let us know how it was!
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