Quick & Easy Black Bean Vegan Empanadas
Savory, plant-based empanadas filled with protein-rich black beans, corn, and aromatic spices, baked in golden, flaky puff pastry. Perfect for appetizers, snacks, or a quick dinner, these empanadas are flavorful, fiber-packed, and easy to make.
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 9x14 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.
