Our Black Bean and Mushroom Empanadas
Ingredients
- for the 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
- for the 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 ????#thefeedfeed @thefeedfeed