Empanadas with Black Bean Puree and Jicama-Corn Salad

Empanadas

with Black Bean Puree and Jicama-Corn Salad

VIEW WEEKLY MENUS
dinner

Black beans, lime, and corn are always a good combination and it’s especially true when the black beans are smooth and creamy and the corn is seasoned with fresh cilantro and lime. Here we take half of the beans and blend them with vegan sour cream; if they get a bit dry just add an extra tablespoon of water as necessary. Since the empanadas are baked, not fried, if all of the corners aren’t sealed perfectly they’ll still be delicious.

Party Foods Summer Recipes High-Protein Nut-Free Root Vegetables Hearty Vegetables Beans/Legumes Appetizer Dinner Mexican Spanish
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
890
FAT
33g
CARBOHYDRATES
141g
PROTEIN
34g

MAIN INGREDIENTS

  1. 1¼ cup all purpose flour
  2. ¼ cup textured vegetable protein (tvp)
  3. 2 oz button mushrooms
  4. 1 clove garlic
  5. 1 shallot
  6. 1 tbsp tomato paste
  7. 1 tbsp taco seasoning
  8. 1 package black beans
  9. ½ cup Follow Your Heart sour cream
  10. 4 oz jicama
  11. 1 lime
  12. Fresh cilantro
  13. ½ cup corn
  14. 3 tbsp of vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Wheat, Soy

TOOLS

  • Rolling pin
  • Large skillet
  • Baking sheet
  • Blender

INSTRUCTIONS

1
Make the dough
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.
2
Cook the filling
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.
3
Make the empanadas
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.
4
Cook the empanadas
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.
5
Make the black bean puree
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.
6
Make the salsa and plate
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.