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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

Add the minced garlic and cook for an additional minute, stirring frequently.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Fold the dough circle over to create a half-moon shape, enclosing the filling. Press the edges firmly with a fork to seal.

Step 8

Transfer the prepared empanadas to the lined baking sheet. Brush the tops lightly with the beaten egg to ensure a golden, shiny crust.

Step 9

Bake in the preheated oven for 22-25 minutes, or until the empanadas are golden brown.

Step 10

Remove from the oven and let cool for 5 minutes before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	530.6 grams (530.6g)

Amount per serving	% Daily Value*
Calories	851

Total Fat 49.90g	64%
Saturated Fat 13.90g	70%
Polyunsaturated Fat 1.30g
Cholesterol 186mg	62%
Sodium 1757mg	76%
Total Carbohydrate 84.30g	31%
Dietary Fiber 15.20g	54%
Total Sugars 12.20g
Protein 22.30g	45%

Vitamin D 41IU	205%
Calcium 114mg	9%
Iron 6mg	36%
Potassium 871mg	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.

Source of Calories

Fat: 51.3%

Protein: 10.2%

Carbs: 38.5%