Vegetarian Pumpkin Black Bean Empanadas

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.

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

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.

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