Black Bean and Chilpotle Chile Empanada Filling
1-7.5 oz. can chipotle peppers in adobo sauce (2-4 chipotle peppers + 4 tablespoon adobo sauce)
1 14 oz. can black refried beans
1 cup minced yellow onion
2 cloves garlic, minced
1 tablespoon olive oil
In a pan, sauté onion in the olive oil over medium heat, until translucent, about 5-6 minutes. Add the garlic and sauté another minute. In a medium mixing bowl, combine the sautéed onions and garlic with the refried beans, chopped chipotle peppers and 4 tablespoon of adobo sauce. Mix ingredients until well combined.
See The Best Ever Vegan Empanada Dough for instructions how to make the dough and fill and bake the Empanadas.
This recipe was submitted by Doodleyboo and comes from Doodleyboo's blog at http://veganucopia.blogspot.com/.