Vegetarian Empanadas with Spicy Mojo
Flaky, golden empanadas filled with a spicy vegetable mixture, drizzled with a zesty mango-lime sauce. This caribbean-inspired vegan ready in about 50 minutes pairs masa harina, boiling water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups masa harina
- 1/2 cup boiling water
- 2 tbsp vegetable oil
- 1 cup, cooked and mashed black beans
- 1/2 cup, cooked and diced corn
- 1/2 cup, diced onion
- 1 clove, minced garlic
- 1/2 cup, diced bell pepper
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/2 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, mix masa harina and 1/4 cup oil. Gradually add boiling water, kneading until a dough forms. Cover and let rest for 10 minutes.
- Step 2: In a skillet, cook diced onion and garlic over medium heat for 3 minutes. Add bell pepper and cook for 5 minutes. Stir in mashed black beans, corn, lime juice, chili powder, and salt. Cook for 5 minutes until heated through.
- Step 3: Roll dough into 1/4-inch thick rounds. Spoon 1/4 cup filling into each, fold into triangles, and seal edges. Fry in hot oil for 3-4 minutes per side until golden. Drain and serve with remaining sauce.
Frequently asked questions
How long does Vegetarian Empanadas with Spicy Mojo take to make?
Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Empanadas with Spicy Mojo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.
Can I substitute ingredients in Vegetarian Empanadas with Spicy Mojo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Empanadas with Spicy Mojo for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Empanadas with Spicy Mojo vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
