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Vegetarian Pumpkin Black Bean Empanadas

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"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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1 h 40 m servings 226
Original recipe yields 20 servings (20 empanadas)


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  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.


  • Cook's Notes:
  • You can use Monterey Jack cheese instead of Gruyere cheese, if you prefer.
  • You can alternatively fry empanadas in hot oil on the stovetop for 2 to 3 minutes on each side until lightly browned.

Nutrition Facts

Per Serving: 226 calories; 5.7 36.4 9.3 9 497 Full nutrition

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