The filling always consists of whatever I have in my fridge and/or freezer. Today I used half a package of Boca meat crumbles, a can of black beans, red onion, garlic, cilantro, and spinach. Then I sprinkled a tablespoon or so of taco seasoning. Top that mixture with some pepper-jack Daiya cheese and that makes one tasty empenada. In the past I used Goya brand empenada shells, which aren't vegan. But I found another brand in the same section of the grocery store that is vegan.
I served these with yellow rice (Mahatma brand is vegan) and homemade guacamole. Guacamole is a new passion of mine. I simply can't get enough of it. When I saw a recipe for a copycat of Chipotle's guacamole on Pinterest I knew I had to try it.
- 2-3 ripe avocados
- 1/2 cup red onion, diced
- 1/2 cup fresh cilantro, minced
- 1/2-1 teaspoon red chili flakes
- Juice of one lime
- Salt to taste