Spelt Empanadas, stuffed with Black Beans, Corn & Red pepper, served with Fresh Salsa & Cashew Sour Cream!

Black Bean Empanadas [Vegan]

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Ingredients

For the Empanadas:

  • 2 2/3 cup Whole grain spelt flour
  • 2 teaspoons Baking Powder
  • 2 teaspoons Himalayan pink salt
  • 4 tablespoons Olive oil
  • 12 tablespoons Water
  • Brine from canned chickpeas
  • Brush

For the Black Bean Filling:

  • 540ml (rinsed) canned black beans
  • 2 cups frozen corn
  • Red shepherd pepper or bell pepper (diced)
  • 4 medium size (diced) Tomatoes
  • Onion (diced)
  • 4 cloves (minced) garlic
  • 1 tablespoon cumin powder
  • 2 teaspoons chili powder
  • Dry chilli pepper flakes to taste
  • 1/4 cup fresh coriander leaves
  • Himalayan pink salt to taste
  •  1/4 cup grape seed oil (or oil of your choice)

For the Salsa:

  •  1/2 (peeled and diced) English Cucumber
  • 6 diced Campari tomatoes
  • 1 diced (or bell pepper) Red shepherd pepper
  •  1 diced Avocado
  • 2 diced Scallions
  • 1 /4 cup Fresh coriander leaves
  • Juice from 2 limes
  • Juice from 1/2 lemon
  • Cayenne pepper to taste
  • Himalayan pink salt to taste

For the Cashew Sour Cream:

  • Cashew 1/2 cup (soaked for 4 hours)
  • Juice from 1 lime
  • 2 teaspoons Juice from lemon
  • 1 teaspoon Nutritional yeast
  • Garlic powder to taste
  • Himalayan pink salt to taste
  • 1/2 cup water
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Preparation

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 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 on to the baking sheet lined with parchment paper and prick each empanada with fork or toothpick. Brush them all with brine to make nice and glossy.
  6. Bake for 30 to 40min until golden. Serve with Salsa and Cashew Sour Cream (below).

For the Black Bean Filling:

  1. In heated oil, sauté onion for 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 lid and let it simmer for 5 to 7min.
  2. When ready, add tomatoes, corn with beans and stir thoroughly. Cover with lid and let it simmer for 10min.
  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.
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    Discover more recipes with these ingredients

  • Corn
  • Spelt
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