Plate of Empanadas, Stuffed with Black Beans, Tofu and Corn
Ingredients
- Empanada Dough -- 2 cups mashed sweet potato, 2 cups white whole wheat flour (or all purpose flour), 1/2 tsp salt, 1/4 tsp turmeric
- Black Bean Tofu Filling
- 1 can black beans, rinsed and drained
- 1/2 cup fires roasted corn
- 1 block of tofu, drained and pressed to remove excess water for at least an hour
- 1 tsp dried basil
- 2 tsp oregano
- 1 tbsp minced garlic (or 2 tsp garlic powder)
- 1 tbsp nutritional yeast
- Salt to taste
Preparation
Sauté black beans with garlic and herbs for at least 2 minutes. Crumble block of tofu over bean mixture then add in nutritional yeast, stirring to fully combine. Feel free to add cumin, smoked paprika and lime juice if you prefer those flavors as you are cooking (we opted against since we are aiming for a gastritis friendly recipe for the hubby). Set mixture aside to cool while preparing dough
Add all dough ingredients to a medium mixing bowl and begin mixing first with a spoon and then with your hands until a smooth dough ball. If dough is too sticky, add a little flour at a time until smooth. If it's too dry, add 1 tbsp at a time of water until dough is firm and not sticky to the touch. Divide dough into 8 even balls. Take one ball to a floured surface and roll into a thin circle, place filling about 1/3 of the way on the surface on the dough, and carefully fold over so that one edge of the dough meets the other. Trim off any uneven or rough edges and seal edges with a fork by pressing the fork into the dough. Place prepared empanadas either in a preheated oven set to 400F for 15-20 minutes or in an air fryer for 3-5 minutes (3 minutes for smaller empanadas, 5 minutes for bigger empanadas). They freeze and reheat in the toaster oven very well. Convenient if you plan to make a bunch for the work week as a quick grab and go lunch