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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
