In Mexico these turnovers are also called Empanaditas. This is a Mexican Appetizer. I found this recipe in Better Homes and Gardens' "Off the Shelf Baking" book. The original recipe did not have a vegetarian filling. So I decided to use black beans instead. Added benefit, more fiber and protein than the original version. My husband suggested to use soy granules, but what can be more Mexican than black beans? I think I will try his suggestion the next time.
Recipe
Vegetarian Empanadas Recipe
An easy and healthy recipe for baking vegetarian empanadas with black beans.
Need To Convert Measurements?Check out the Baking Measurement Chart!
Ingredients
Ingredients For Dough (The Outer Cover):
- 1 Refrigerated Buttermilk Biscuits 16.3 Oz Package (8 Biscuits Total)
Ingredients For Filling:
- 1 Black Beans 15.5 Oz Can –
- 3 Tablespoons Tomato Sauce/Crushed Tomatoes
- ¼ Teaspoon Chili Powder (I Would Increase A Little Bit The Next Time)
- ¼ Teaspoon Salt (Next Time I Would Use Even Less)
- ½ Teaspoon Dried Oregano
- ½ Teaspoon Garlic Powder
- Little Cilantro/Scallions
- 1 Tablespoon Oil
- As Needed Milk For Brushing, Optional
- As Needed Salsa, Optional
Instructions
Preparing for the filling:
- Drain the beans from the can in a colander and wash it under running water. Mash the beans with a potato masher or a fork. My little helper was more than happy when I asked him to mash the beans for me.
- In a skillet add the oil and after it heats add the mashed black beans, crushed tomatoes, chili powder, oregano and garlic powder.
- Fry it for 2-3 minutes until all the ingredients combine well.
- Transfer it to a bowl and let it cool. Stir in cilantro/scallions. I didn’t have cilantro so I used scallions instead. The filling tasted very good by itself.
Preparing the Empanadas:
- Preheat oven to 350F/180C for 15 minutes. Grease a large baking sheet.
- Remove the biscuits from the pack as the per the instructions and place them either on a floured surface or in the prepared baking sheet so that it doesn’t stick to the surface.
- The original recipe specifies to cut each biscuit in half horizontally (so you will have 16 circles for a box of 8 biscuits) and roll each piece of biscuit on a lightly floured surface into a 4-inch circle. I did try this method but it was a bit difficult to get even shaped circles while cutting.
- Instead I cut each biscuit into 2 pieces using a pair of scissors and rolled them into balls.
- Then rolled it out into circles.
- I did have a doubt if handling the dough too much may make the end product very hard. I tried with one turnover first to be sure and it baked very well and it had the same texture as the turnover which was cut horizontally. So I followed the same method for the rest of the biscuits. This method was so easy.
- Place about 1 tablespoon filling onto half of each circle. Brush edges with very little milk. Fold opposite side of circle up and over filling and seal edges with a fork.
- I also did not cut all the biscuits at once because I did not know if the filling would be sufficient. So I dealt one by one. I got 12 empanadas, for the filling, i.e., I used 6 full biscuits. The remaining 2 biscuits I just baked it as it is.
- Place filled turnovers 1 inch apart on the prepared baking sheet, brush with milk.
- Bake in the preheated oven for 10 to 12 minutes or until golden brown. The aroma was so appetizing. Immediately remove from baking sheet. Cool slightly on a wire rack. Serving warm is key. The turnovers tasted good later also, but it was best when warm. We had store bought salsa at home and the turnovers tasted even better when dipped in salsa.
Freezing Tips:
- These turnovers can be made ahead and frozen for later use. Prepare it as per the above directions. Let it cool completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. We ate only 6, so I froze the remaining 6 in Ziploc bags. To reheat, transfer frozen turnovers to an un-greased cookie sheet. Bake, uncovered, in a 350F oven for 10-12 minutes or until heated through.
My Notes
- Watch the amount of salt because the canned beans also has sodium and so does the refrigerated biscuits. I used ¼ teaspoon only, even then it was a bit salty. Either I should have increased the chili powder or reduced the salt.
- I used reduced fat buttermilk biscuits.
Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!
Neeta jain says
Please post the recipe of Mexican paste...
Madhuram says
Which one are you talking about Neeta?
kajal says
hi,,
what can i replace in place of buttermilk biscuits?
Dave says
How are these vegetarian if they are made out of buttermilk biscuit dough? That dough has milk in it!
Madhuram says
I'm guessing that you got mixed up with vegan and vegetarian.
Katrina says
Love this. I made it again only this time instead of the black Beans i used left over mashed potatoes. To die for!
Madhuram says
Thanks Katrina. That's a nice idea to use mashed potatoes.
abc says
Hi Madhuram
I put this stuffing on a roasted whole wheat bread and ate it as a 'Baked Beans on Toast' 😀 . I also made it fat free using the method that Susan of Fat Free Vegan Kitchen follows (sauteing onion and garlic in water). Thank you very much. I will be making it once again very soon.
That's a great idea sauteing in water. I too have read in a couple of low-fat cookbooks about using water/vegetable broth instead of oil.
Ruchi Dutta says
I came across your site and fell in love with it..Eggless cooking - you are a God-send (pun intended)!
Tried the mexicitos today and boy they turned out yummy! Thank you so much.
Thank you very much for your kind words Ruchi. I'm glad you liked the empanadas.
Madhuram says
Priya, thank you very much for trying it. I'm very glad to know that it came out well and everybody liked it in your family.
Priya says
Hi Madhuram,
I had to try it after seeing the picture. I also had everything in hand(biscuits,blackbeans and all the spices). My kids and husband loved them. I have to go shopping for more biscuits and blackbeans now.
Looking forward to try all your recipes.
Hetal says
hey this recipe looks so delicious,feel like eating it now.I m visiting ur blog for the first time,gr8 work.Would love to see u and ur valuable comments on my blog.
SS says
Thanks for checking the ingredients on the biscuits packet, that was the first question that came to my mind.I have a friend who uses the biscuits flour to make bhature ( as in chole bhature)
rupa says
looks so yum....I want some
Madhuram says
SS, yes it is his hand. I checked with the ingredients list in the biscuits package and it doesn't have eggs in it.
Namratha, sure give it a try, you won't be disappointed.
DK, thank you very much for such a lovely comment. I'm literally flying in the air. 😛
DK says
OMG! 😯 I would be underestimating if I say - Oh Boy I am glad that I gave the nudge..dunno if u can be more happy than me! These luk so beautiful. I kept looking at them for a good 10min before I forced myself to take my eyes away and write a comment. These are so perfect. Wouldnt want anything more! Thanks for sending it to the event.
Namratha says
Ohhh I love Empanadas and have them every time we eat at a Mexican restaurant. They look perfect, and these being the veggie ones, I have to try them!!
SS says
Is that A's cute hand pounding the beans ❓ This looks mouthwatering ..Will give it a try
Madhuram says
Priya, you're welcome and thank you very much for adding my blog in your list.
Cham, sure. I have frozen 6 of them.
Swati, do give it a try.
Arundathi, it was really delicious. My son is like any other toddler, he wants to be part of everything and anything. Instead of shooing him away I thought I should involve him in such simple activities to maintain peace.
Siri, try it and let me know.
Divya, Uma thank you.
Spillay, happy mother's day to you too. Black beans are different from kidney beans.
Kamala, Sowmya and Roma thank you very much.
Roma says
Hi Madhu , do check my response at:
http://romaspace.wordpress.com/2008/05/10/thepla-for-travelling/
Wish Buttermilk biscuits were available here. I can probably try making the outer crust from one of your other recipes and follow the same procedure for the inner stuffing.
Great recipe and snaps. You have really put together something exquisite here!
sowmya says
lovely dish...great presentation...
kamala says
Madhu , Ippo yaar kalakuraanga.... Lovely one.I like the hands of lovely helper too.
Spillay says
Will try this one of these days... The "black beans" looks suspiciously like Kidney Beans. Are they the same thing with different names?
BTW, Happy Mother's Day!!! I wish you a lovely day with family!! 😛
Uma says
Lovely Empanaditas. Nice idea to use black beans. YOu sure have a nice little helper.
DivyA Vikram says
They look gorgeous madhu..They look too good..They should have definitely tasted great..I never thought of using buttermilk biscuits for the turnovers I made
Siri says
Thanks for the step by step pics Madhu.. 😀 they look delish.. 😆 nice choice of filling!
Siri
Arundathi says
Those are delicious. Your filling was quite ingenious - like the black bean idea. And love the photo of your helped mashing the beans (what fun!) 🙂
Swati: Sugarcraft India says
Lovely mexican... My family would love this!!
Cham says
Beautiful empanaditas 😀 Send me over some if u ve any leftover 😉
Priya says
Hi,
This is such a lovely recipe. Thanks so much for the Meme.
I have added you in my favorite bloggers list.
--Priya