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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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
20
Yield:
20 empanadas
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

226 calories; protein 9.3g; carbohydrates 36.4g; fat 5.7g; cholesterol 9.4mg; sodium 497.3mg. Full Nutrition
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