Quick Easy Vegetarian Empanadas
Perfect for snack time, appetizers, or a light meal, these Quick Easy Vegetarian Empanadas are a flavorful twist on a classic favorite. Packed with a vibrant filling of sautéed onions, red bell peppers, black beans, and sweet corn, these empanadas are seasoned with zesty cumin and chili powder for a subtle kick. Encased in golden, flaky pie crust and finished with melted cheddar or pepper jack cheese, they strike a balance between crisp and gooey textures. Thanks to the use of store-bought dough, this recipe keeps prep time under 20 minutes, making it ideal for busy weeknights or last-minute gatherings. Serve them warm with your favorite dipping sauce or enjoy them on the go—these vegetarian empanadas are as versatile as they are delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 small Onion, finely chopped
- 1 medium Red bell pepper, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Frozen corn
- 0.5 cup Black beans, rinsed and drained
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.75 cup Shredded cheddar or pepper jack cheese
- 2 pieces Store-bought refrigerated pie crusts (or empanada dough)
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and red bell pepper. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently.
Stir in the frozen corn, black beans, cumin, chili powder, salt, and black pepper. Cook for another 3 minutes until heated through. Remove from heat and let cool slightly.
Cut the pie crusts into 4-5 inch circles using a biscuit cutter or a small bowl as a guide. Re-roll the scraps if needed to make more circles.
Place about 1-2 tablespoons of the vegetable filling onto the center of each dough circle. Sprinkle a small amount of shredded cheese on top of the filling.
Fold the dough circle over to create a half-moon shape, enclosing the filling. Press the edges firmly with a fork to seal.
Transfer the prepared empanadas to the lined baking sheet. Brush the tops lightly with the beaten egg to ensure a golden, shiny crust.
Bake in the preheated oven for 22-25 minutes, or until the empanadas are golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 12.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 871 mg | 19% | |
*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.
