VEGAN VENEZUELAN EMPANADAS | Guasacaca Salsa 🤤 | Katie Makes It Vegan

corn flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils cook faster and are high in protein.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is heart-healthy.

Mix corn flour, water, and salt in a bowl until a dough forms.

Knead the dough for a few minutes until smooth.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Heat olive oil in a skillet over medium heat.

Sauté chopped onion, bell pepper, and garlic until softened, about 5 minutes.

Add black beans, cumin, and salt; cook for another 3-4 minutes.

Remove from heat and stir in chopped spinach, avocado, and lime juice.

Divide the dough into small balls and flatten each into a circle.

Place a spoonful of the filling in the center of each circle.

Fold the dough over the filling and seal the edges by pressing with a fork.

Heat oil in a deep pan over medium-high heat until shimmering.

Fry the empanadas in batches until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Serve warm with cilantro and lime on the side.

Cooking Techniques

Spice Level: