Black Bean Empanadas
[Vegan]

For the Empanadas:

1. Blend all the dry ingredients then add the oil.
2. Gradually keep adding water, while kneeling the dough for about 1 minute, until is nice and smooth. Cover the dough with a towel in the bowl and let it sit for 15 minutes.
3. Preheat the oven to 400°F.
4. Flour your working surface and roll the dough as thin as possible. By using the cutter side of 4-inch dough press, cut out a circle and carefully transfer it into the press, fill with black bean mixture, about 1 1/2 tablespoons, and seal. To help the dough stick better, brush the edges with brine.
5. Transfer to the baking sheet lined with parchment paper and prick each empanada with a fork or toothpick. Brush them all with brine to make nice and glossy.
6. Bake for 30 to 40 minutes until golden. Serve with Salsa and Cashew Sour Cream.

For the Black Bean Filling:

1. In heated oil, sauté onion for a few seconds and add garlic. Stir until translucent then add the spices and stir for few seconds. Add the pepper, stir again, and reduce the heat. Cover with a lid and let it simmer for 5 to 7 minutes.
2. When ready, add tomatoes, corn with beans and stir thoroughly. Cover with a lid and let it simmer for 10 minutes.
3. Take it off the heat, add cilantro leaves and stir thoroughly again.

For the Salsa:

1. Toss everything in a bowl.

For the Cashew Sour Cream:

1. Blend all in the blender until smooth.