Black Bean and Mushroom Empanadas
Ingredients
Dough
- 4 cups of all purpose flour
- 1/2 cup of vegan butter
- 1 cup of filtered water
- 4 tsp of coconut oil
- 2 tsp of baking powder
- 1/2 tsp of pink himalayan salt
Filling
- 2 tbs of olive oil
- 2 cloves of minced garlic
- 1 jalapeño minced
- 3 1/2 cups of chopped portobello mushroom
- 1 tsp of cumin
- 1/2 tsp of pink himalayan salt
- 1/2 tsp of paprika
- 1/4 tsp of black pepper
- 1/4 tsp of dried oregano
- 1 cup of soaked black beans
Preparation
Combine all ingredients for dough in a large mixing bowl. Knead until dough starts to form. Once dough is formed place in fridge while filling is made.
In a medium sized pan on medium heat add olive oil, garlic, and jalapeño. Stir until fragrant then add mushrooms and stir well.
Add seasonings and stir until all components are well combined. Cook for 5 minutes then add black beans.
Stir in black beans and cook for another 5 minutes. Once time is up remove from heat and set aside.
Preheat oven to 400°. Remove dough from fridge and roll out on a large floured surface. With cutter of choice cut empanada shapes. Take away any extra dough and repeat process until dough runs out.
With a spoon scoop filling onto one side of each empanada shape. Fold over the empty side of dough and seal press with a fork.
Place empanadas onto a baking sheet and bake for 15 minutes each side. Once time is up allow 10 to cool. Serve with sauce of choice and enjoy.