Ingredients and Weight:
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon (2g) salt
- 1/2 cup (120ml) warm water
- 1/4 cup (60ml) olive oil
- 1 onion, chopped (100g)
- 1 green bell pepper, chopped (100g)
- 1 red bell pepper, chopped (100g)
- 2 cloves garlic, minced (4g)
- 1 (15 ounce) can black beans, rinsed and drained (425g)
- 1 (15 ounce) can corn, drained (425g)
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) ground coriander
- 1/2 teaspoon (2g) dried oregano
- 1/4 cup (60ml) vegetable broth
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- In a large bowl, whisk together the flour and salt. Add the warm water and olive oil and mix until a dough forms. Knead the dough on a lightly floured surface for 5 minutes, or until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Meanwhile, heat a large skillet over medium heat. Add the onion, green bell pepper, red bell pepper, and garlic and cook until softened, about 5 minutes.
- Add the black beans, corn, cumin, coriander, and oregano and cook for an additional 5 minutes, or until the vegetables are heated through.
- Stir in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a simmer and cook for 10 minutes, or until the liquid has been absorbed.
- Preheat the oven to 375°F (190°C).
- Divide the dough into 8 equal pieces. On a lightly floured surface, roll out each piece into a thin circle, about 6 inches (15 cm) in diameter.
- Fill each circle with about 1/4 cup of the black bean mixture. Fold the dough over the filling and seal the edges with a fork.
- Transfer the empanadas to a baking sheet lined with parchment paper. Brush with olive oil and bake for 25 minutes, or until golden brown.
Nutritional Information:
Per empanada (1/8 of recipe):
- Calories: 250
- Fat: 10g
- Protein: 8g
- Carbohydrates: 30g
- Fiber: 5g
Dish Characteristics:
- Savory and satisfying
- Crispy outer shell
- Flavorful black bean filling
- Perfect for appetizers, snacks, or a main course
User Comments:
- "These vegan empanadas were absolutely delicious! The filling was flavorful and the crust was crispy and flaky." - Sarah
- "I loved that these empanadas were vegan and still so tasty. I would definitely make them again." - Mark
- "The empanadas were a hit at my party. Everyone raved about how good they were." - John
Special Precautions and Tips:
- To make the dough using a food processor, add the flour and salt to the bowl of the food processor and pulse until combined. Add the warm water and olive oil and pulse until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and let it rest for at least 30 minutes before rolling it out.
- If the dough is too sticky, add a little more flour. If it is too dry, add a little more water.
- Make sure the edges of the empanadas are sealed well to prevent them from opening during baking.
- Serve the empanadas with your favorite dipping sauce, such as salsa or guacamole.
