Crispy Black Bean Chili Empanadas By

crispy black bean chili empanadas by boskitchen display image fdc
crispy black bean chili empanadas by boskitchen display image fdc

Crispy Black Bean Chili Empanadas by
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1.5 cups plain or spelt flour
1/2 cup vegan butter
1/2 tsp salt
4 tbsp water
1/4 cup dairy free milk
2 tbsp olive oil
1/2 courgette, diced
1 carrot, diced
1 onion, diced
1 green pepper, diced
1 cup black beans
1/2 cup sweetcorn
3 garlic cloves, minced
1/2 tsp chilli powder
1/2 tsp salt
2 tsp cumin powder
1 tsp smoked paprika
1 tsp coconut sugar
4 tbsp tom puree mixed with 4 tbsp water
Prepare pastry by adding plain flour, salt and vegan butter to a bowl and rub with your fingers until fine and crumbly. Add in water a tbsp at a time until the dough sticks together to form a dough. Flatten into a disc and set aside in the fridge to chill.
Heat a medium pan with the olive oil and sauté the courgette, carrot, onion and pepper for 10 mins until softened. Add in all remaining ingredients and bring to a gentle simmer. Simmer for 20 mins, until thick. Preheat oven to 200•c and line a baking tray. Remove dough from fridge and roll out on a floured surface to 2mm thick. Using a large cookie cutter or glass, cut out circles and brush the edges with a little dairy free milk. Fill with 1 tbsp of the chilli and fold in half, sealing the edges with your fingers and then with a fork. Brush with a little more milk and bake for 25 mins, until golden. Serve with guac, ketchup and limes!

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