Bring authentic Latin American flavors to the table with these easy, meatless handhelds that are always a crowd-pleaser!
Isn’t it funny how a certain taste or smell can take you back in time? When I’m in the kitchen cooking up a meal I learned from my mother, grandmother, or an old friend, the flavors and aromas evoke such tangible memories that it feels like reliving my past. This vegan empanadas recipe creates that time-traveling magic.
I grew up in a tight-knit, culturally diverse, and vibrant community where no one had a lot of money—but everyone brought something to the table. My neighbors hosted big block parties where the men played mariachi music while the women gossiped in the kitchen or the yard. That’s how I learned the small bit of Spanish I’ve managed to hold onto all these years. And each household brought different dishes to share.
One of my favorites was empanadas. There were always so many to choose from—chicken, pork, beef, even sweet empanadas filled with delicious jams and creams. In my opinion, though, the best were the vegan empanadas filled with black beans and corn. This recipe delivers a flavor profile that’s closer to my childhood memories than any other. The crust comes out crispy, flaky, and light. Then the filling brings layers of fresh, savory, earthy, and zesty flavors that transport me right back to the old neighborhood!
These empanadas have become my go-to make-ahead for potlucks, picnics, and family gatherings. They’re always a hit, so I typically double or triple the batch. Sometimes I’ll mix it up with a fruit filling in one batch for more of a dessert vibe. But the veggie filling pleases the whole crowd!
Are These Vegan Empanadas Healthy?
Though not really considered a health food, these vegan empanadas are still a wholesome choice. They deliver a decent balance of carbs, protein, and fat in a moderate calorie count. The filling is rich in plant-based protein from the beans and fiber from the vegetables. Baking reduces the oil content and makes these empanadas healthier than deep-fried versions, but the total fat in the dish is still on the higher side. Overall, vegan empanadas can be a good choice to include in a well-balanced diet with mindful portion control.
To make them healthier, consider swapping the vegetable oil for a healthier fat, like avocado oil, and opting for low-sodium beans. For gluten-free empanadas, simply sub in an equal amount of corn flour, cassava flour, or a gluten-free all-purpose blend for the all-purpose flour in the dough.
What Are Empanadas?
Empanadas are a beloved type of pastry that originated in Spain and have become a staple of Latin American cuisine. Traditionally, they’re similar to a turnover, consisting of a soft, flaky dough that’s folded over a savory filling—commonly a mix of meat, cheese, and vegetables—then baked or fried until golden. In Latin America, empanadas are a popular street food and come in countless regional variations, with fillings ranging from beef and chicken to vegetarian and sweet options like fruit or dulce de leche.
The empanadas I grew up eating often featured ingredients like seasoned meat, corn, and bell peppers, but you can find versions with just about anything inside! If you’ve ever enjoyed samosas, pastelitos, or meat pies, you’ll recognize the appeal of these handheld, portable pastries. Whatever the filling, empanadas are always flavorful and satisfying, making them a perfect snack or meal on the go.
How Do I Store Leftovers?
Empanadas are best enjoyed fresh, but you can store them in an airtight container in the fridge for up to 4 days. You can also freeze baked or unbaked empanadas for up to 3 months. To freeze unbaked empanadas, arrange them on a baking sheet, freeze until firm, then transfer to a freezer-safe zip-top bag or container. Reheat directly from the fridge or freezer in a 350°F oven until heated through: 10-15 minutes for refrigerated empanadas, 20-25 minutes for baked and frozen empanadas. Bake frozen unbaked empanadas directly from the freezer, adding a few extra minutes to the bake time.
Serving Suggestions
Vegan empanadas are the perfect party food, so bake them for your next social gathering! Serve them with plenty of dipping options, like this Roasted Tomato Salsa, a creamy Guacamole Salsa, this meatless Chili Cheese Dip, cool Cucumber Dip, and this surprisingly zesty Easy Fresh Mango Salsa. Add a few other Tex-Mex munchies, like Elote In A Cup and Potato Tacos for variety—and don’t forget the Sopapillas!
Or pair them with a Southwest Quinoa Salad and traditional Spanish Rice for a casual dinner.
Ingredients
For The Dough:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1/2 cup cold water
For The Filling:
- 1 large onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 cup black beans cooked and drained
- 1/2 cup corn cooked
- 1/4 cup fresh cilantro chopped
Instructions
Make the Dough:
- In a large bowl, combine flour and salt.
- Gradually mix in vegetable oil and cold water to form a smooth dough.
- Cover the dough and let it rest in the fridge for 30 minutes.
Make The Filling:
- In a skillet, sauté the onion, bell pepper, and garlic until soft.
- Stir in the cumin, paprika, black pepper, black beans, and corn. Cook for another 5 minutes.
- Remove from heat and stir in chopped cilantro.
Assemble And Bake The Empanadas:
- Preheat oven to 375°F.
- Roll out the dough. Cut into 4-inch circles. Place a tablespoon or two of filling on one half of each circle. Fold the other half of the circle over the filling and seal.
- Bake until golden, about for 25 minutes.
- Remove from oven and let cool slightly. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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