Now and Later Vegetarian Empanadas
Delight in the versatility and flavor of these Now and Later Vegetarian Empanadas, a perfect make-ahead meal that blends wholesome ingredients with bold, smoky spices. Featuring a tender homemade pastry dough and a vibrant filling of black beans, sweet corn, zucchini, and red bell pepper, these empanadas are seasoned with cumin, smoked paprika, and chili powder for a touch of warmth in every bite. Perfectly customizable with optional cheddar cheese, they’re baked to golden perfection and can be served immediately or frozen for a convenient future meal. Whether you’re meal-prepping for the week or looking for an irresistible vegetarian appetizer, these empanadas combine ease, taste, and flexibility to satisfy any craving.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 0.5 cup Ice water
- 2 tablespoons Olive oil
- 1 Yellow onion (diced)
- 2 Garlic cloves (minced)
- 1 Red bell pepper (diced)
- 1 small Zucchini (diced)
- 1 cup Frozen corn
- 1 cup Black beans (drained and rinsed)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheddar cheese (optional)
- 1 Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Slowly add ice water 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
Add minced garlic, diced red bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in frozen corn, black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes. Remove from heat and let the filling cool to room temperature.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Use a 4-5 inch round cutter to cut out circles.
Place 2 tablespoons of the filling in the center of each dough circle. If using, sprinkle a small amount of shredded cheddar cheese on top of the filling.
Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.
Brush the top of each empanada with the beaten egg wash.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Serve warm or allow to cool completely before freezing for later. To reheat, bake in a 350°F (175°C) oven for about 10-15 minutes.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
