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Easy Black Bean Vegan Empanadas

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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

Instructions
 

  • 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.
  • 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.
  • Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 4 ½-inch circles.
  • Place filling in the center of each circle, fold over, and crimp edges with a fork. Brush with almond milk.
  • 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.