Vegetarian Mexicitos for AWED - Mexico

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Vegetarian Empanadas

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.

Vegetarian Empanadas Recipe

Prep TimeCook TimeMakes
30 Mins12 Mins12 Empanadas
AuthorCategoryMethod
CalzonesBaking
Vegetarian Mexicitos for AWED - Mexico An easy and healthy recipe for baking vegetarian empanadas with black beans.
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
  • 1/4 Teaspoon Chili Powder (I Would Increase A Little Bit The Next Time)
  • 1/4 Teaspoon Salt (Next Time I Would Use Even Less)
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Garlic Powder
  • Little Cilantro/Scallions
  • 1 Tablespoon Oil
  • As Needed Milk For Brushing, Optional
  • As Needed Salsa, Optional
Preparing for the filling:
  1. 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.
  2. Vegetarian Empanadas: Mash the black beans

  3. In a skillet add the oil and after it heats add the mashed black beans, crushed tomatoes, chili powder, oregano and garlic powder.
  4. Vegetarian Empanadas:Add ingredients

  5. Fry it for 2-3 minutes until all the ingredients combine well.
  6. Vegetarian Empanadas:Stir the ingredients and cook

  7. 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.
  8. Vegetarian Empanadas:Cooked black beans

Preparing the Empanadas:
  1. Preheat oven to 350F/180C for 15 minutes. Grease a large baking sheet.
  2. 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.
  3. 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.
  4. Vegetarian Empanadas:Cut dough into 2 pieces

  5. Instead I cut each biscuit into 2 pieces using a pair of scissors and rolled them into balls.
  6. Vegetarian Empanadas:Make dough into balls

  7. Then rolled it out into circles.
  8. Vegetarian Empanadas:Now flatten the dough ball

  9. 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.
  10. 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.
  11. Vegetarian Empanadas:Glue edges with milk.

  12. 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.
  13. Place filled turnovers 1 inch apart on the prepared baking sheet, brush with milk.
  14. Vegetarian Empanadas:Put them in baking sheet and bake now

  15. 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.
  16. Vegetarian Empanadas:Serve Empanadas with salsa. Enjoy!

Freezing Tips:
  1. 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:
  1. Watch the amount of salt because the canned beans also has sodium and so does the refrigerated biscuits. I used 1/4 teaspoon only, even then it was a bit salty. Either I should have increased the chili powder or reduced the salt.
  2. I used reduced fat buttermilk biscuits.
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31 COMMENTS

  1. Katrina

    Love this. I made it again only this time instead of the black Beans i used left over mashed potatoes. To die for!

    • Madhuram

      Thanks Katrina. That’s a nice idea to use mashed potatoes.

  2. vegan black bean empanadas « adventures in teeneydom

    […] the filling, I looked at this filling on Eggless Cooking, but really just used it as a guideline and made my own. I used a can of black beans, rinsed and […]

  3. abc

    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.

  4. Ruchi Dutta

    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.

  5. Madhuram

    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.

  6. Priya

    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.

  7. Hetal

    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.

  8. SS

    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)

  9. rupa

    looks so yum….I want some

  10. Madhuram

    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. 😛

  11. DK

    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.

  12. Namratha

    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!!

  13. SS

    Is that A’s cute hand pounding the beans ❓ This looks mouthwatering ..Will give it a try

  14. Madhuram

    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.

  15. Roma

    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!

  16. sowmya

    lovely dish…great presentation…

  17. kamala

    Madhu , Ippo yaar kalakuraanga…. Lovely one.I like the hands of lovely helper too.

  18. Spillay

    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!! 😛

  19. Uma

    Lovely Empanaditas. Nice idea to use black beans. YOu sure have a nice little helper.

  20. DivyA Vikram

    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

  21. Siri

    Thanks for the step by step pics Madhu.. 😀 they look delish.. 😆 nice choice of filling!

    Siri

  22. Arundathi

    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!) 🙂

  23. Swati: Sugarcraft India

    Lovely mexican… My family would love this!!

  24. Cham

    Beautiful empanaditas 😀 Send me over some if u ve any leftover 😉

  25. Priya

    Hi,

    This is such a lovely recipe. Thanks so much for the Meme.
    I have added you in my favorite bloggers list.

    –Priya