Bean and Mushroom Empanadas

Ingredients for Dough:

*Use Organic Ingredients

2 Cups of Spelt Flour

1 tbsp of Bragg® Apple Cider Vinegar

Filtered Water

Ingredients for Filling:

*Use Organic Ingredients

Cooked Mashed Kidney Beans

Diced Mushrooms

Diced Onions

Diced Scallions


Tomato Puree

Bragg® Liquid Aminos

Minced Garlic

Fresh Oregano




Cayenne Red Pepper

Combine the ingredients to make the dough, adding more dough and water when (if) needed. Spread the dough out thin and cut circles to form the shape of the empanada.

Preheat oven to 400.

Start sautéing the diced onions first, then add in the remaining ingredients after the onions have cooked. Season to taste. Add a spoonful of the filling to the middle of each circle of dough, making sure to not overfill. Fold over and press down firmly with your fingers or a fork. Cover your baking sheet with parchment paper so you’re empanadas don’t stick. Bake for 15-20 minutes or until browned and firm.

*Note: This recipe did not contain any added oils!

Good Source of: Vitamin A (Retinol), Vitamin B1 (Thiamin), Vitamin B3 (Niacin), Vitamin B6 (Pyridoxine), Vitamin B9 (Folate), Vitamin C (Ascorbic Acid), Vitamin K (Phylloquinone), Chromium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Protein, Carbohydrates


5 responses to “Bean and Mushroom Empanadas

  1. Those look so good!

  2. my god that small empy was so adorable! i like how you have a pic with just crumbs also heehee! good work lady!

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