Vegan Black Bean & Corn Empanadas

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Packed with savory goodness, these pocket-sized delights are perfect for mornings on the go, lazy brunches at home, or side dishes during lunch or dinner time. Stuffed with a flavorful blend of veggies, and spices, each bite offers a satisfying mix of flavors. So, grab your apron and get ready to whip up a batch of these delicious handheld treats!

What You Need

For making black bean & corn empanadas, you’ll need a few key ingredients and kitchen tools.

Gather black beans, corn, and onions for the filling. Consider adding red bell peppers and tomatoes for extra flavor. You’ll also need some spices like cumin, chili powder, and garlic powder.

Get some pre-made empanada dough from the store or make your own using flour, salt, water, and olive oil.

For the filling, make sure to have olive oil, salt, and pepper on hand.

Tool Requirements

You need a few basic tools to make vegan black bean & corn empanadas.

A good skillet for cooking the filling and a knife and cutting board for chopping veggies.

Having a pastry brush can be helpful for brushing olive oil on the empanadas before baking.

Grab a rolling pin to roll out the dough evenly. It ensures each empanada is airy and delicious. A mixing bowl is essential for combining your ingredients.

A baking sheet lined with parchment paper keeps the empanadas from sticking. Use a pastry brush to apply a light coat of oil or plant-based milk.

You also need a fork. Use it to seal the edges of the empanadas. It adds that traditional look. If you prefer, a dough cutter helps cut out perfectly sized circles.

Lastly, have an oven preheated and ready to bake your empanadas to a golden finish.

Having these tools makes the process smoother and helps you create the best-tasting Vegan Black Bean & Corn Empanadas.

Preparing The Ingredients

Start by gathering all your ingredients. You’ll need black beans, corn, onions, garlic, bell peppers, cilantro, and some spices. Make sure your black beans are cooked and drained. You can use canned beans or cook them yourself.

Next, chop the onions, garlic, and bell peppers into small pieces. This will make them cook evenly and mix well with the other ingredients. Also, chop the cilantro finely.

For the corn, you can use fresh, canned, or frozen. Just make sure to drain and rinse if using canned, or thaw if using frozen. Fresh corn should be cut off the cob.

Gather your spices: cumin, chili powder, salt, and pepper. Have them ready in small bowls so you can easily add them to your mixture.

That’s pretty much it for prepping the ingredients. Make sure everything is chopped and measured before you start cooking. This will make the process smoother and quicker.

Serving Suggestions

• Serve your vegan black bean & corn empanadas with fresh salsa. A mix of diced tomatoes, onions, cilantro, and lime juice can add some zesty flavor.
• Pair these empanadas with a side of guacamole. The creamy texture complements the crispy crust nicely.
• A simple green salad or coleslaw goes great with these empanadas. The fresh veggies add a nice crunch.
• Consider adding a dollop of vegan sour cream on top. It adds a nice tangy touch.
• For a heartier meal, serve alongside some rice and beans. This combo is filling and tasty.
• If you like spicy food, try serving with a hot sauce on the side. It gives an extra kick.
• A cold beverage like iced tea, lemonade, or even a chilled beer pairs well too. It balances out the flavors.

Storage And Reheating Tips

• To store your vegan black bean and corn empanadas, let them cool down to room temperature. Once cooled, place them in an airtight container. You can keep them in the fridge for up to 3 days.
• If you want to keep them longer, freezing works well. Just wrap each empanada in plastic wrap, then put them in a freezer bag. You can store them in the freezer for up to 3 months.
• When you’re ready to eat, preheat your oven to 350°F (175°C). Take the empanadas out of the fridge or freezer. If they’re frozen, let them thaw in the fridge overnight. Place them on a baking sheet and reheat for 10-15 minutes, until they are hot and crispy.
• For quick reheating, you can use a microwave. Put the empanada on a microwave-safe plate and heat for 1-2 minutes. They won’t be as crispy, but they’ll still taste good.
• To get back some of the crispiness, you can microwave and then finish in a hot skillet for a couple of minutes on each side. Enjoy your empanadas warm!

Vegan Black Bean & Corn Empanadas

Are you looking for vegan black bean & corn empanadas? These vegan empanadas can be added directly to your list of high-protein vegan lunch recipes or vegan dinner recipes!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Side Dish

Cuisine South American

Servings 4

Calories 410 kcal

Ingredients

  

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Filling + Pre-Made Dough

• 1 cup black beans cooked and drained, can use canned
• 1 cup corn fresh, canned, or frozen; if canned, drain and rinse; if frozen, thaw
• 1 medium onion chopped
• 1 medium red bell pepper chopped
• 1 medium tomatoes chopped
• 2 cloves garlic minced
• 1/4 cup cilantro finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil for cooking the filling
• Salt and pepper to taste
• 16 discs pre-made empanada dough

Homemade Dough (Optional)

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 cup water
• 1/4 cup olive oil

Get Recipe Ingredients

Instructions

 

• Preheat oven to 350°F (175°C).
• Heat olive oil in a skillet over medium heat.
• Add chopped onions, garlic, and bell peppers to the skillet. Sauté until softened.
• Add black beans, corn, chopped tomatoes, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Mix well and cook for a few minutes.
• Stir in finely chopped cilantro. Remove from heat and let the filling cool slightly.
• If using pre-made dough, roll out the discs. If making dough, combine flour, salt, water, and olive oil in a mixing bowl. Knead until smooth, then roll out and cut into circles.
• Place a spoonful of filling in the center of each dough circle.
• Fold the dough over the filling to form a half-moon shape. Use a fork to seal the edges.
• Place the empanadas on a baking sheet lined with parchment paper.
• Brush the tops of the empanadas with olive oil or plant-based milk.
• Bake in the preheated oven for 20-25 minutes, until golden brown.
• Remove from oven and let cool slightly before serving.

Nutrition

Calories: 410kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.