with Black Bean Puree and Jicama-Corn Salad
- 1¼ cup all purpose flour
- ¼ cup textured vegetable protein (tvp)
- 2 oz button mushrooms
- 1 clove garlic
- 1 shallot
- 1 tbsp tomato paste
- 1 tbsp taco seasoning
- 1 package black beans
- ½ cup Follow Your Heart sour cream
- 4 oz jicama
- 1 lime
- Fresh cilantro
- ½ cup corn
- 3 tbsp of vegetable oil*
- Salt and pepper*
- *Not included
- **Allergens: Wheat, Soy
- Baking sheet
- Large skillet
- Rolling pin
Rinse and dry all produce. Preheat the oven to 425°F. Measure out ¼ cup flour and set it aside. In a large bowl, add the remaining 1 cup flour, ¼ cup cold water, 2 tbsp vegetable oil, and ¼ tsp salt. Knead the dough with your hands for 3 to 4 minutes, until it’s a smooth ball. Divide into 2 equal pieces and shape into small flat rounds. Wrap in plastic wrap if you have and let rest in the refrigerator until Step 3.
Place tvp in a small bowl and add ¼ cup hot water to hydrate it. Finely chop the mushrooms. Mince the garlic. Peel and mince the shallot. Place a large skillet over medium-high heat and add 1 tbsp vegetable oil. Add garlic, shallots, mushrooms, and cook until softened, about 3 to 5 minutes. Add tomato paste, taco seasoning, and hydrated tvp, and cook for 1 minute more. Season with salt and pepper.
Lightly flour a clean work surface with 1 tbsp of the reserved ¼ cup flour. Roll out each dough piece into a round about an ⅛ of an inch thick (sprinkle additional flour on your table or dough as necessary). Divide the filling between the dough and place in the center. Fold the dough over to close and use a fork to press the two sides together at the seam.
Wipe the large skillet clean and add 2 tbsp vegetable oil over medium-high heat. Once hot, add the empanadas top side down and cook until well browned, about 3 to 5 minutes. Flip empanadas, cook for an additional minute, and then transfer to a baking sheet, browned side facing up. Bake until heated through, about 10 to 12 minutes.
Drain and rinse the black beans. Add half of the beans to the blender along with the Follow Your Heart sour cream and a pinch of salt and pepper. Blend until smooth, adding water by the tbsp if necessary to thin it out. Dice the jicama. Halve the lime. Cut one half into wedges. Chop the cilantro leaves and tender stems.
Add the remaining black beans, diced jicama, cilantro, and corn to a medium bowl. Add juice from half of the lime, a pinch of salt and pepper, and stir. To serve, spread some of the black bean puree onto the plates and top with the empanadas and then jicama-corn salad. Serve with additional black bean puree and lime wedges.