Vegetarian Pumpkin Black Bean Empanadas recipe

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Ingredients

2 (15 ounce) cans black beans, rinsed and drained
1 (15.25 ounce) can corn, rinsed and drained
1 (15 ounce) can pumpkin puree
1 ½ cups cooked white rice
6 ounces Gruyere cheese, cubed
2 jalapeno peppers, diced
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
salt and ground black pepper to taste
20 frozen empanada shells (such as Goya® discos), thawed

Nutrition Info

225.6 calories
carbohydrate: 36.4 g
cholesterol: 9.4 mg
fat: 5.7 g
fiber: 5.1 g
protein: 9.3 g
saturatedFat: 2.2 g
servingSize: -
sodium: 497.3 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix black beans, corn, pumpkin, rice, Gruyere cheese, jalapeno peppers, chili powder, cumin, salt, and pepper together in a large bowl. Refrigerate filling for 1 hour to allow flavors to blend.

  2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets or line with parchment paper.

  3. Roll empanada shells lightly using a rolling pin to stretch slightly. Place 1 to 2 tablespoons of filling onto the center of each disc. Fold into a semi-circle shape and press edges closed using a fork. Place empanadas on prepared baking sheets.

  4. Bake in the preheated oven until lightly browned, about 20 minutes.

Recipe Yield

20 empanadas

Recipe Note

These spicy vegetarian fritters are a hit with my friends. You can add more or fewer peppers to your taste. Using pre-made empanada shells makes it quick and painless.

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