These vegan empanadas are stuffed with flavorful black beans and veggies, wrapped in a flaky puff pastry. Packed with flavor and surprisingly easy to make, they’re a hit for any occasion! 🥟

Ingredients

For the Filling:

1 tablespoon olive oil
1 medium onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can (15 oz) black beans, drained and rinsed
2 tablespoons tomato paste
1/4 cup water
1/2 cup frozen corn, thawed
2 scallions, finely sliced
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
Hot sauce (optional)

For the Pastry:

1 package frozen vegan puff pastry (thawed)
Almond milk (for brushing)
Olive oil or vegan butter (for brushing)

Instructions

Step 1: Prepare the Filling

Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, and sauté until they begin to soften (about 5 minutes).
Add the minced garlic, cumin, and smoked paprika. Stir and cook for another minute until fragrant.
Stir in the black beans, tomato paste, and water. Let the mixture simmer for 3-4 minutes, until most of the liquid has evaporated and the beans have softened.
Mix in the thawed corn, scallions, and cilantro. Season with salt, pepper, and hot sauce if desired. Set aside to cool.

Tip: The filling can be prepared up to two days in advance. Just leave the scallions and cilantro out and add them before stuffing the empanadas!

Step 2: Prepare the Pastry

Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
On a floured surface, roll out one sheet of puff pastry. Use a 4 ½-inch round cutter (or a small bowl) to cut out circles. Repeat with the other sheet until you have around 12 circles.

Step 3: Assemble the Empanadas

Place a spoonful of the black bean filling in the center of each pastry circle.
Wet the edges of the pastry with a bit of water, then fold over to create a half-moon shape. Pinch the edges to seal.
Use a fork to crimp the edges of each empanada. Place them on the prepared baking sheets.
Brush each empanada with almond milk for a golden crust. Bake for 20-25 minutes, or until puffed and golden brown. For extra crispiness, brush with a little olive oil or vegan butter 5 minutes before they’re done.

Optional: Add some vegan shredded cheese to each empanada before sealing for a cheesy twist!

Step 4: Serve & Enjoy

Serve your Black Bean Vegan Empanadas warm with your favorite salsa, guacamole, or vegan sour cream. Enjoy the flaky, flavorful goodness!

Leftovers & Storage

Fridge: Store leftover empanadas in an airtight container in the fridge for up to 3 days. Reheat in the oven or under a broiler to crisp them back up.
Freezer: These empanadas can be frozen for up to 3 months. Reheat from frozen in the oven.

Frequently Asked Questions

Q: Where can I find vegan puff pastry?
A: Most supermarkets carry puff pastry in the freezer section, and many brands are accidentally vegan. Just be sure to check the ingredients!

Q: Can these empanadas be made gluten-free?
A: Unfortunately, gluten-free vegan puff pastry is rare. However, you can try using a vegan, gluten-free pie crust, though the baking time may vary.