- 1 ½ cups flour (whole wheat)
- 1 cup all-purpose flour
- 2 tsp salt
- ½ tsp chili powder
- 4 tbsp cold soy margarine, cut into small cubes
- ½ cup no-sugar-added applesauce
- 1 tbsp. white wine vinegar
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 cup canned black beans (cooked)
- 1 clove garlic, minced
- ¼ tsp ground coriander
- 2 whole bananas, peeled and diced
- 2 tbsp chopped fresh cilantro
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tsp hot sauce (like tabasco)
- For the Crust:
- Mix together both types of flour, salt, and chili powder in bowl. Slowly add margarine with hands until mixture has the texture of coarse meal.
- Whisk together applesauce, vinegar, and 1/3 cup cold water in separate bowl.
- Stir applesauce mixture into flour mixture until dough becomes textured, adding up to 1/4 cup more water if necessary for the right consistency. Knead dough on lightly floured surface until it fully comes together. Form dough into ball, wrap in plastic wrap, and chill for at least 1 hour.
- For the Filling:
- Heat oil in a large skillet over medium-high heat. Sauté chopped onion 4 to 5 minutes. Add black beans and garlic, reduce heat to medium, and cook for 3 minutes.
- Stir in chopped bananas, cumin, cayenne, and coriander, and cook mixture for 2 minutes, or until bananas begin to break down. Remove from heat, and stir in cilantro and hot sauce to taste.
- Preheat oven to 400°F. Divide empanada dough into 12 separate balls.
- Coat baking sheet with nonstick cooking spray. Roll out each ball to 6-inch rounds on lightly floured work surface. Fill rolled dough with 2 tbsp filling, and brush edges of pastry with water to help them hold together. Fold dough circle in half, press to close, and crimp edges with fork to seal.
- Transfer empanadas to prepared baking sheet, and repeat with remaining dough balls and Filling. Chill for 10 minutes. Bake empanadas 20 minutes, or until golden brown and crusty. Cool 5 minutes on baking sheet before serving.
Source: Vegetarian Times