BLACK BEAN EMPANADAS 🥑🍅🥑

Hello my Dearest Foodies,

Last time I made EMPANADAS was back in 2012 in Montreal with my vegan friend, although I didn't actually made them, I was just helping making them, lol. Besides, they were made of white flour and I wasn't sure how they will turn out if make them from whole grain spelt. That was one of the reasons why I didn't try making them sooner, since then.

However, as some of you may know, I made SPELT PIZZA last week, which gave me more confidence to finally go for it. You see, while I was making the pizza dough, I got the feeling that if I make it just a little bit thinner it could work for empanadas as well and I was right! They really turned out delicious! I hope you will like them too and you give them a try. They are great for any time of year and you can make a whole batch. Store them in a freezer and heat them up in the oven when you need them, not in the microwave.

Thank you for stooping by and I wish you a wonderful summer weekend 💚😊💚

BLACK BEAN EMPANADAS
Spelt Empanadas, stuffed with Black Beans, Corn & Red pepper, served with Fresh Salsa & Cashew Sour Cream
Vegan – Cholesterol Free
Author: Lena’s Vegan Living

INGREDIENTS for 12 Empanadas
• Whole grain spelt 2 2/3 cup
• Baking Powder 2tsp
• Himalayan pink salt 2 tsp
• Olive oil 4tbs
• Water 12tbs
• Brine from canned chickpeas
• Brush

PROCESS
• Blend all the dry ingredients then add the oil.
• 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 15min.
• Preheat the oven to 400 °F/200 °C.
• Flour your working surface and roll the dough as thin as possible.
• By using the cutter side of 4” dough press, cut out a circle and carefully transfer it into the press, fill with black bean mixture, about 1 1/2tbs and seal, as shown on the photos HERE.
• To help the dough stick better, brush the edges with brine.
• 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.
• Bake for 30 to 40min until golden.
• Serve with Salsa and Cashew Sour Cream.

BLACK BEAN FILLING
• Canned Black beans 540ml (rinsed)
• Frozen corn 2 cups
• Red shepherd pepper or bell pepper (diced)
• Tomatoes 4 medium size (diced)
• Onion (diced)
• Garlick 4 cloves (minced)
• Cumin powder 1 tbs
• Chili powder 2 tsp
• Dry chilli pepper flakes to taste
• Fresh coriander leaves ¼ cup
• Himalayan pink slat to taste
• Grape seed oil ¼ cup (or oil of your choice)

PROCESS
• On 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.
• When ready, add tomatoes, corn with beans and stir thoroughly.
• Cover with lid and let it simmer for 10min.
• Take it off the heat, add cilantro leaves and stir thoroughly again.

SALSA
• English Cucumber ½ (pealed and diced)
• Campari tomatoes 6 diced
• Red shepherd pepper 1 diced (or belle pepper)
• Avocado 1 diced
• Scallions 2 diced
• Fresh coriander leaves 1 /4 cup
• Juice from 2 limes
• Juice from ½ lemon
• Cayenne pepper to taste
• Himalayan pink salt to taste
Toss everything in a bowl.

CASHEW SOUR CREAM
• Cashew 1/2 cup (soaked for 4 hours)
• Juice from 1 lime
• Juice from lemon 2tsp
• Nutritional yeas 1tsp
• Garlic powder to taste
• Himalayan pink salt to taste
• Water ½ cup
Blend all in the blender until smooth.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog

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