These Black Bean Vegan Empanadas are a delicious, plant-powered twist on a classic favorite.
Packed with protein-rich black beans, fiber-filled veggies, and wholesome spices, they deliver a satisfying, guilt-free bite.
Wrapped in golden, flaky puff pastry, they’re naturally low in saturated fat and perfect for quick weeknight dinners, meal prep, or appetizer platters that everyone will love.
Quick & Easy Black Bean Vegan Empanadas
Equipment
- 1 Medium Skillet
- 1 Rolling Pin
- 1 Large or medium baking sheet (2–3)
- 1 Large or medium baking sheet (2–3)
- 1 Large or medium baking sheet (2–3)
- 1 Large or medium baking sheet (2–3)
Ingredients
For the Filling:
- 2 tbsp olive oil divided
- 1 medium onion diced
- 1 medium red bell pepper diced
- 3 garlic cloves minced
- 2 tsp ground cumin
- 1 tsp paprika
- Pinch ground cloves
- 1 14 oz / 400 g can black beans, drained and rinsed
- ¼ cup water
- 1 tbsp tomato paste
- ½ cup frozen corn thawed
- 2 tbsp hot sauce such as Cholula
- ¼ cup scallions chopped
- ¼ cup fresh cilantro chopped
- Salt and pepper to taste
For the Dough & Finishing:
- 3 sheets 8.7 oz / 245 g each vegan puff pastry
- 1 tbsp unsweetened non-dairy milk
- 1 tbsp olive oil for brushing
Instructions
- Prepare Your Vegetables: Start by washing and dicing your onion and red bell pepper into small, evenly sized pieces. Peel and mince the garlic cloves. Chop the scallions and cilantro and set them aside. Keeping your vegetables organized at the start makes the cooking process smooth and ensures even cooking later.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Once the oil is hot, add the diced onion and red bell pepper. Stir occasionally and let them cook for about 10 minutes, until the onion becomes soft and translucent, and the pepper is tender but still slightly firm.This step builds the flavor base for your filling.
- Spice Infusion: Add the minced garlic to the skillet, followed by 2 teaspoons of ground cumin, 1 teaspoon of paprika, and a pinch of ground cloves. Stir the mixture for about 1 minute, just until the garlic becomes fragrant and the spices release their aroma. Be careful not to burn the garlic—it should smell warm and inviting, enhancing the depth of your filling.
- Combine Beans and Tomato Paste: Drain and rinse the black beans thoroughly, then add them to the skillet. Pour in ¼ cup of water and 1 tablespoon of tomato paste, stirring well to combine. The water helps the tomato paste distribute evenly, creating a cohesive and slightly saucy mixture. Bring the mixture to a gentle boil.
- Simmer the Filling: Lower the heat to maintain a gentle simmer. Let the mixture cook for about 5 minutes, stirring occasionally, until the beans soften slightly and most of the liquid evaporates. This step intensifies the flavors and ensures the filling isn’t too wet, which will make assembling the empanadas easier.
- Add Fresh Ingredients and Seasonings: Remove the skillet from heat. Stir in the thawed corn, chopped scallions, chopped cilantro, and 2 tablespoons of hot sauce. Taste your filling and season with salt and pepper, adjusting to your preference. The fresh herbs and corn add brightness, while the hot sauce gives a balanced, zesty kick.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Lightly grease two large or three medium-sized baking sheets with oil to prevent sticking. Ensure the oven reaches the full temperature before baking so the empanadas bake evenly and develop a golden, flaky crust.
- Roll Out the Puff Pastry: Place one sheet of vegan puff pastry on a clean countertop. Using a rolling pin, gently roll it into a rectangle roughly 9×14 inches. Be careful not to tear the dough. This gives the pastry an even thickness, ensuring each empanada bakes uniformly.
- Cut Dough Circles: Using a large cookie or biscuit cutter (or a small bowl as a guide), cut six circles from the rolled-out pastry, approximately 4 ½ inches in diameter. Repeat this process with the remaining sheets until you have 18 circles in total. If you don’t have a cutter, you can carefully freehand cut the shapes with a knife.
- Assemble the Empanadas: Fill a small bowl with water. Take one dough circle and place it on a clean surface. Spoon about 2 tablespoons of the black bean filling into the center of the circle. Dip your finger in the water and lightly moisten the edges of the dough. Fold the dough over the filling to form a half-moon shape and press the edges together firmly to seal. Use a fork to crimp the edges for a decorative and secure seal. Repeat with the remaining circles and filling.
- Prepare for Baking: Arrange the empanadas evenly on the prepared baking sheets, leaving about an inch between each one. Use a fork to poke a few small holes in the top of each empanada to allow steam to escape during baking. Brush the tops lightly with 1 tablespoon of non-dairy milk to help achieve a golden finish.
- Bake the Empanadas: Place the baking sheets in the preheated oven. Bake for 15 minutes, then remove the trays and brush the tops of the empanadas with the remaining tablespoon of olive oil. Return them to the oven and bake for an additional 5 minutes, or until they turn golden brown and puffed.
- Cool and Serve: Remove the empanadas from the oven and let them cool for 5–10 minutes on a wire rack or clean surface. This allows the filling to set slightly and prevents burning your mouth when eating. Serve warm as a snack, appetizer, or main dish alongside your favorite salsa, guacamole, or dipping sauce.
Notes
- Use hot sauce to boost flavor; if omitting, add a splash of lime juice or vinegar for brightness.
- Pepperidge Farm vegan puff pastry works well, but check the label for other brands; you may need 1½ packages.
- Ensure the filling isn’t too watery; simmer longer if needed to avoid soggy pastry.
- Crimp edges firmly to prevent filling from leaking while baking.
- Allow empanadas to cool slightly before cutting or serving to help the filling set.
Chef’s Secrets For Perfect Texture
Achieving the perfect empanada requires attention to both the filling and the pastry.
Ensure the black beans are well-drained and the mixture isn’t too wet—this prevents the dough from becoming soggy during baking.
When rolling out the puff pastry, work on a lightly floured surface to prevent sticking, but avoid over-flouring, which can toughen the dough.
Crimping the edges tightly with a fork ensures the empanadas hold their shape and bake evenly, while brushing the tops with non-dairy milk followed by a bit of oil helps them develop a golden, crispy exterior.
Lastly, don’t overcrowd the baking sheets; giving them space allows heat to circulate evenly for a consistent bake.
Serving Suggestions To Impress Guests
These vegan empanadas are versatile and can be enjoyed as a snack, appetizer, or main course.
Serve them warm with fresh salsa, guacamole, or a zesty vegan yogurt dip to enhance the flavors.
They pair beautifully with a crisp green salad, roasted vegetables, or even a light soup for a satisfying meal.
For gatherings, present them on a platter with a variety of colorful dips—this not only looks appealing but encourages everyone to try a bite.
They also work well with tangy pickled vegetables, adding a pleasant contrast to the rich, spiced filling.
Storage Tips For Longevity
Store baked empanadas in an airtight container in the refrigerator for up to 4–5 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–10 minutes to restore their crispiness.
Unbaked, assembled empanadas can be frozen for up to 2 months—just place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag.
When ready to bake, thaw in the refrigerator overnight and follow the baking instructions.
Avoid microwaving for reheating, as this can make the pastry soft and chewy instead of flaky and golden.
Frequently Asked Questions
1. Can I make these empanadas gluten-free?
Yes! Swap the puff pastry for a certified gluten-free vegan variety. Keep in mind that some gluten-free doughs are more delicate, so handle carefully and avoid overfilling.
You may need to adjust baking time slightly, watching closely for golden edges.
2. Can I substitute canned black beans?
Absolutely. If using dried black beans, soak them overnight and cook until tender before adding to the filling.
Canned beans are convenient and ready to use, but either option works as long as the beans are soft and not overly watery.
3. Can I make the filling spicier or milder?
Yes, adjust the amount of hot sauce to your taste. For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
For milder empanadas, reduce the hot sauce and add a little lime juice for flavor balance without the burn.
4. How do I prevent soggy empanadas?
The key is a well-drained filling. Simmer the bean mixture until most of the liquid evaporates, and avoid overfilling the dough.
Ensure the oven is fully preheated, and bake on lightly greased or lined sheets without overcrowding to maintain crispiness.
5. Can I prepare empanadas ahead of time?
Yes! You can assemble them and store in the refrigerator for up to 24 hours before baking.
They can also be frozen unbaked for up to 2 months and baked straight from the freezer after thawing overnight. This makes them ideal for meal prep or hosting gatherings.
