VEG EMPANADAS MEXICAN FOOD | PERFECT SUMMER LUNCH RECIPE

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils cook faster and are often less expensive.

Mix flour and salt in a bowl.

Cut in butter until mixture resembles coarse crumbs.

Stir in cold water until dough forms.

Knead dough briefly on a floured surface.

Wrap in plastic and refrigerate for 30 minutes.

Sauté onion and garlic in a skillet until translucent.

Add bell peppers and cook until softened.

Stir in spinach, corn, cumin, and black beans; cook until heated through.

Remove from heat and mix in cheese, cilantro, and lime juice.

Preheat oven to 375°F (190°C).

Roll out dough and cut into circles.

Place a spoonful of filling on each circle; fold and seal edges.

Brush with beaten egg for a golden finish.

Bake for 20-25 minutes until golden brown.

Cooking Techniques

Spice Level:

Allergens