There comes a Sunday once a year that tops all other Sundays. It was created in part to celebrate the two greatest football teams of the year fighting for the champion title, but mostly to honor the great American love for appetizers. We as allergen-sensitive vegans (how exclusive our club is!) are not immune to this craving….we love finger food. There is something about the miniature, bite-sized aspect that appeals to our minds and fills our plates, year after year, team after team, and halftime show after show (my favorite part…), these foods are just so stinkin’ easy to grab and eat! Here is an awesome recipe that you may want to hoard away in the corner from even your most carnivorous friends.
Sriracha Bean Empanadas
10 small yellow corn tortillas (Read ingredients as soy is often present)
1 cup chickpeas, cooked and drained
1 cup black beans, cooked and drained
1 large tomato, diced
1 large onion, diced
2 cloves garlic, minced
Sea Salt to taste
1 tsp. canola oil
2 tbsp. Sriracha sauce
Heat ½ tsp. oil in a shallow pan on medium heat, cook onions and garlic until slightly browned; set aside
Heat water in a small sauce pan with beans, tomatoes and Sriracha sauce on low until bubbles begin to form in liquid; cover and lower heat to simmer for around 5 minutes then add onions and garlic, continue to simmer
Heat remaining oil in large pan and lightly fry corn tortillas until soft and browned around the edges, remove and place on paper towel lined plate
With slotted spatula quickly fill tortilla center with bean mix, with the spatula or a fork roll each tortilla like a burrito and tuck the corners under as well as you can, slide into remaining oil in sautee pan and fry each for a few seconds before serving
*I garnished mine with sriracha sauce, left over bean mix and some crispy corn chip rounds !
Also on Freedom Friday: Apple Pie Overnight Oats
Super Bowl Recipes: Spicy Cauliflower Vegan Buffalo Wings
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Photo: Kate Coffey
