Quinoa and Black Bean Empanadas with Avocado Crema (Vegan)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cook the quinoa: In a small saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is cooked. Fluff with a fork and set aside.

Prepare the filling: Heat olive oil in a large skillet over medium heat. Add red onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

Add the black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.

Stir in the cooked quinoa into the black bean mixture. Cook for another 2 minutes to combine all flavors.

Assemble the empanadas: Place a small amount of the quinoa and black bean filling (about 2-3 tablespoons) in the center of each empanada dough disc.

Fold the dough over to form a half-moon shape. Press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.

Place the empanadas on the prepared baking sheet.

Bake for 20-25 minutes, or until golden brown.

Prepare the avocado crema: In a food processor or blender, combine the avocado, lime juice, and plant-based sour cream (if using). Blend until smooth and creamy.

Add water, one tablespoon at a time, until you reach your desired consistency. Season with salt and pepper to taste.

Serve the baked empanadas warm with the avocado crema on the side. Garnish with fresh cilantro, if desired.