16 Mexican Vegetarian Empanada Recipe You Won't Believe The Taste!
Published on: Mar 24, 2024
Vegetarianism has been on the rise in recent years, with more and more people opting for plant-based diets for ethical, environmental, and health reasons. However, this doesn't mean that vegetarians have to miss out on delicious and flavorful dishes from different cultures. One such dish is the Mexican empanada, a pastry filled with various savory fillings and baked or fried to perfection. In this article, we will share a mouth-watering Mexican vegetarian empanada recipe that is sure to satisfy your taste buds and impress your friends and family.
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Mexican 7 Layer Dip
Main Ingredients: Black Beans, Sour Cream, Salsa, Guacamole, Shredded
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The Mexican mule is a spicy and refreshing twist on the classic Moscow mule. It's made with tequila, ginger beer, lime juice, and jalapeno slices, giving it a spicy kick. It's a perfect cocktail for a Mexican-themed party or a summer BBQ.
Ingredients:
For the pastry:
2 cups all-purpose flour
1 tsp salt
1/2 cup unsalted butter, chilled and cubed
1/4 cup cold water
1 egg, beaten for egg wash
For the filling:
1 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 cup corn kernels
1 can black beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
Instructions:
In a large bowl, mix together flour and salt. Add in cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add in cold water, a little at a time, and mix until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a large pan, heat olive oil over medium heat. Add in diced onion and minced garlic, sautéing until fragrant. Then, add in diced bell pepper and corn, cooking until softened.
Add in drained and rinsed black beans, along with cumin, chili powder, oregano, and salt and pepper to taste. Cook for an additional 5 minutes, then remove from heat and let cool.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a round cookie cutter or cup to cut out circles of dough.
Place a spoonful of the cooled filling in the center of each circle of dough. Brush the edges with egg wash, then fold the dough over to form a half-moon shape. Use a fork to crimp the edges and seal the empanada.
Place the empanadas on the prepared baking sheet and brush the tops with egg wash. Bake for 20-25 minutes, or until golden brown.
Let cool for a few minutes before serving with your favorite salsa or guacamole.
Why You'll Love This Recipe:
Not only is this Mexican vegetarian empanada recipe packed with flavor and nutrients, but it is also easy to make and perfect for meal prepping. You can make a large batch and freeze the uncooked empanadas for a quick and delicious meal any time. Plus, the combination of protein from the black beans and healthy fats from the olive oil make this a well-rounded and satisfying vegetarian dish.
Final Thoughts:
If you're looking to incorporate more plant-based meals into your diet, this Mexican vegetarian empanada recipe is a must-try. It's a great way to explore new flavors and cuisines while still sticking to your dietary choices. So gather your ingredients and get ready to impress your taste buds with this delicious and easy recipe.
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