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Easy Black Bean Vegan Empanadas

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Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Prepare the filling by heating olive oil in a skillet over medium heat. Add onion and bell pepper; sauté until softened. Add garlic, cumin, and paprika; cook until fragrant.
  2. Stir in black beans, tomato paste, and water. Simmer until liquid evaporates. Mix in corn, scallions, and cilantro. Season with salt, pepper, and hot sauce.
  3. Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 4 ½-inch circles.
  4. Place filling in the center of each circle, fold over, and crimp edges with a fork. Brush with almond milk.
  5. Bake for 20-25 minutes, brushing with olive oil or vegan butter 5 minutes before done.

Notes

Leftovers & Storage: Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven.