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!
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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 |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 164 mg | 3% | |
*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.
