Vegetarian Pumpkin Black Bean Empanadas

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 226 Calories

Ingredients

• 1 (15 ounce) can pumpkin puree
• salt and ground black pepper to taste
• 1 ½ teaspoons ground cumin
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 ½ teaspoons chili powder
• 1 ½ cups cooked white rice
• 2 jalapeno peppers, diced
• 1 (15.25 ounce) can corn, rinsed and drained
• 6 ounces Gruyere cheese, cubed
• 20 frozen empanada shells (such as Goya® discos), thawed

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.