VEGETARIAN PUMPKIN BLACK BEAN EMPANADAS

Vegetarian Pumpkin Black Bean Empanadas image

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.

Provided by Jennifer Keyser

Categories Main Dish Recipes Savory Pie Recipes

Time 1h40m

Yield 20

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 497.3 mg, Sugar 1.5 g