Empanadas

with Black Bean Puree and Jicama-Corn Salad

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.