Vegan Empanadas with Quick Corn Dough
Want empanadas but don't have all night to let your dough sit? This crusty corn dough is ready for use immediately. If you prefer wheat over corn flour, try our
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Cooking tools:
- Rolling pin
- Pastry brush
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Silicone baking mat
- Aluminum foil
- Plastic wrap
- Kitchen towel
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Can opener
Ingredients
- 1 tsp salt
- 2 ½ cups Masarepa pre-cooked corn flour
- 2 tsp oil for brushing
- 2 cups warm water
- 1 small yellow onion
- 1 green bell pepper
- 15 oz canned black beans
- 1 large tomato
- 1 cup rice cooked in vegetable broth
- ¼ cup vegetable broth
- 2 ripe plantains
- 4 tsp minced garlic
- 1 tsp oregano
- 2 tsp cumin
- ½ tsp salt
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