Easy Bake Vegetarian Black Bean Empanadas

Let's talk about comfort food.

Usually comfort food consists of something mind blowingly delicious, greasy, fried, creamy, cheesy, carby, sweet... right? The list goes on and on. Safe to say your go to comfort food is usually on the unhealthy side. Don't feel bad about it, we all need to live a little and indulge in something "naughty" once in a while. 

If you are like me and prefer to make healthier choices that stand a litter closer to the comfy side, you must try these "healthyish" Empanadas. 

These Vegetarian Empanadas rich in flavor and crispy baked dough are easy to make and kid friendly. So grab your little munchkins or your teenagers and let's get to baking these beauties. I promise you won't be disappointed.

Black Bean Empanadas by @ChefKasiaEats

Serving size: about 20 medium size empanadas

Ingredients:

      ·       1 can black beans, drained and rinsed
·       1 small onion, diced
·       ½ zucchini, diced
·       4/5 small potatoes, boiled, diced
·       1 medium bell pepper, diced (any kind)
·       1 cup frozen corn, thawed
·       2+ tablespoons olive oil
·       3 garlic gloves, minced
·       ¼ cup fresh chopped cilantro
·       ¼ cup chopped scallions
·       1+ tablespoons tomato paste
·       2 teaspoons dried oregano
·       2 teaspoons ground cumin
·       2 teaspoons garlic powder
·       1 teaspoon paprika
·       1 teaspoon fresh thyme
·       2 teaspoons chili flakes (less or more as desired)
·       1 teaspoon honey (optional)
·       1 teaspoons vegetable all spice seasoning
·       Salt and pepper to taste
·       3 cans pastry dough (recommend Pillsbury Wiener Wraps Pastry)
 
Salsa Ingredients:
·       2 medium tomatoes, finely chopped (stems removed)
·       ½ red onion, finely chopped
·       ½ cup fresh cilantro, finely chopped
·       Juice of one lime
·       Pinch of dried oregano and ground cumin, less or more
·       1 or 2 serrano peppers, finely chopped (stems and seeds removed) or chili flakes less or more for desired heat level
·       Salt and pepper to taste
 
Instructions: Filling and Pastry

      1.  Cut potatoes into strips and boil until they are tender. Once cooked, rest aside allowing them to cool.

      2.  Use the leftover boiling potato water to thaw the frozen corn or just use hot water.

3.  Coat a medium skillet with 1 tablespoon of olive oil over medium heat.

4.  Once the oil is hot, add the onion, sauté until the onion is starting to caramelize, add the garlic, stirring occasionally until you can smell the fragrant garlic aroma.

5.   Add zucchini and bell pepper, stirring occasionally until they are tender.

6.   Add the following spices: 1tsp dried oregano, 1tsp ground cumin, 1tsp garlic powder, 1tsp paprika, ½ teaspoon vegetable all spice seasoning, 1tsp chili flakes.

7.   Sauté until the spice aromas a very fragrant, add 1 tablespoon tomato paste, stirring until the paste is well blended with the vegetables, add more oil or splash of water if needed for moisture and honey for a bit of sweetness (honey add on is optional).

8.  Add the black beans, blend with everything stirring occasionally for a few minutes (do not overcook the beans).

9.  Place cooked filling mixture into a large mixing bowl allowing it to cool.

10.  Dice the cooked potatoes and add into the filling mixture.

11.  Add the corn, chopped cilantro, scallions, fresh thyme, 1tsp dried oregano, 1tsp ground cumin, 1tsp garlic powder, salt and pepper to taste.

12.  With a large mixing spoon, blend all the ingredients together. Taste for additional seasoning, add desired amount of seasoning if needed.

13.  This is the time to add more chili flakes for desired heat level.

14.  Prepare a large baking sheet with parchment paper.

15.  Preheat oven to 375.

16.  Roll out your pastry dough one can at a time, using a knife cut off just the edges to create a somewhat circle shaped pastry sheet for medium size empanadas. You can also use a circular cutter or glass to make perfect circle sheets for small size empanadas.

17.  Using a teaspoon, fill the pastry dough with the filling, fold over, using your fingers stuff the filling and seal the pastry edges tightly.

18.  Assemble empanadas on the baking sheet, brush with olive oil.

19.  Bake on middle rack for 15 minutes or until golden brown.
 
Instructions: Salsa

      1.     Finely chop tomatoes, using the whole tomato.
2.     Finely chop the red onion and serrano peppers.
3.     In a medium size mixing bowl combine the chopped tomatoes, onion, and peppers.
4.     Add the lime juice, cilantro, dried oregano, cumin, salt and pepper. (I like to add a splash of honey into this salsa (optional).
5.     Mix all the ingredients well.
 
Serve Empanadas with Salsa and ENJOY!