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Madison Area Gluten Intolerance Chapter

Black Bean, Pepper and Mango Empanadas

Adapted from Banana and Black Bean Empanadas from Vegetarian Times.

Empanada Dough

1 1/2 cups Namaste all purpose flour
1 cup garfava flour
1 1/2 teaspoons salt
1/2 teaspoon chili powder
4 tablespoons cold soy margarine, cut into 1/2-inch cubes
1/2 cup unsweetened applesauce
1 tablespoon apple cider vinegar

To Make Crust:

Sift flours, salt, and chili powder in bowl. Mix in margarine with fingers until mixture resembles coarse meal. Whisk together applesauce, vinegar, and 1/3 cup cold water in separate bowl. Stir applesauce mixture into flour mixture until textured dough forms, adding up to 1/4 cup more water, if necessary. Knead in mixing bowl until dough comes together. Form into disc, wrap in plastic wrap, and chill 1 hour, or overnight.

Black Bean, Pepper and Mango Filling

Note: no measurements given, just make this to your own taste.

olive oil
onion
garlic
chilli powder
Bearitos low fat refried black beans
honey
lemon juice
Better Than Bouillion vegetable base
Gluten free tamari lite
Worcestershire sauce
salsa
roasted/peeled anaheim peppers, diced
frozen mango, diced

Sauté onion and garlic in olive oil until softened, add remaining ingredients except peppers and mango and mix on low heat. Adjust seasonings to taste.

Assemble and Bake