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Nutrition Facts
Serving Size 109 g
(Approx. 16 Servings)
Amount Per Serving
Calories 190 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 420 mg 18%
Total Carbohydrate 21 g 7%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 9 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Black Bean Soy Empanadas

Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 h 15 m
16  People


Recipe makes 16 Servings

1 Tbsp olive oil
1/2 cup(s) red onions, finely chopped
2 Tsp garlic, finely minced
1 Lighlife Smart Ground Original Veggie Protein Crumbles
1 16-ounce jar HEB Salsa – Chipotle Garlic
1 15-ounce can black beans, drained and rinsed
1/4 Tsp black pepper, freshly ground
1/4 cup(s) fresh cilantro, finely chopped
2 cup(s) all purpose flour
1/2 Tsp salt
1/2 Tsp cumin
1/2 Tsp baking powder
1/2 cup(s) grapeseed oil
4 Tbsp water
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Preheat oven to 425°F. Spray a large baking sheet lightly with cooking oil.
Heat a large skillet over Medium-High heat. Add olive oil, onion and garlic to the pan. Cook for 2-3 minutes until onions and garlic are soft.
Add Lightlife® Smart Ground Original Crumbles to cooked onion and garlic. Stir to heat thoroughly, another 2-3 minutes.
Add Salsa, beans and black pepper to pan and stir to heat thoroughly another 2-3 minutes. Remove from heat, stir through cilantro and let cool while preparing dough.
To make Empanada dough: Combine flour, salt, cumin and baking powder in a large bowl. Drizzle grapeseed oil slowly into flour mixture, mixing it in as you add it. Gradually spoon in cold water, adding enough to allow you to form dough into a ball.
Form dough into a ball and cut into 4 equal pieces. Roll out flat, about the same thickness as a pie crust. Using a large cookie cutter, cut into circles.
Spoon filling on one side of the circle, leaving a 1/4-inch rim. Fold dough over and seal with fork by pinching dough firming together. Place on prepared baking tray. Repeat with the remaining dough.
Bake empanadas for 12-15 minutes, or until golden brown. Serve warm or at room temperature.



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