Vegetarian Black Bean Empanadas

Name: Vegetarian Black Bean Empanadas
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 12 empanadas
Cuisine: Latin American-inspired
Ingredients: 300 g all-purpose flour; 1/2 tsp fine salt; 80 ml olive oil; 120 ml warm water; 1 tbsp olive oil, for filling; 1 whole medium onion, diced; 2 cloves garlic, minced; 240 g black beans, drained; 150 g sweet corn; 1 tbsp tomato paste; 1 tsp ground cumin; 1/2 tsp black pepper; 750 ml neutral oil, for frying

Crisp vegetarian empanadas filled with black beans, corn and spiced tomato.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 10 minMakes 12 empanadas

Jump to Recipe

These vegetarian empanadas have a savory filling of black beans, corn, tomato and cumin inside a simple oil pastry. Cool the filling before assembling and seal the edges firmly so the pastries stay closed while frying. Mix flour and salt. Stir in olive oil and warm water; knead until smooth. Cover and rest 30 minutes. Heat oil in skillet. Cook onion 5 minutes; add garlic, beans, corn, tomato paste, cumin and pepper. Cook 5 minutes, lightly mashing some beans. Cool completely. Roll pastry thinly and cut 12 cm rounds. Place a tablespoon of filling on each, fold into half-moons and crimp edges firmly. Heat frying oil to 175°C (350°F). Fry in batches 2 to 3 minutes per side until golden and crisp. Drain on a rack.

How to tell when it is ready

Cook until tender, set or golden as described.

Tips

Measure ingredients before starting.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest or juice for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs or a complementary sauce.
Pair with seasonal vegetables or fruit.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Contains wheat. Hot oil can burn; cool filling before handling.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store vegetarian black bean empanadas?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetarian Black Bean Empanadas