Vegan Picadillo Empanadas Recipe - Los Angeles Times

Ingredients

• 1/4 cup everyday extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 5 garlic cloves, finely chopped
• Kosher salt and freshly ground black pepper
• 2¼ cups pecans or walnuts, very finely chopped
• 1 can (14.5 ounces) fire-roasted crushed tomatoes
• 1/2 cup raisins
• ¾ cup pitted green olives, sliced
• ¼ cup pickled jalapeño slices, drained and finely chopped
• 1 large ripe avocado, pitted, peeled and chopped
• 3 tablespoons fresh lime juice, plus more