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Black Bean Empanadas

Amber Gray
These easy vegetarian black bean empanadas are perfect for or easy weeknight meal or as a make ahead lunch option.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunchbox Ideas
Cuisine Latin
Servings 6 servings
Calories 80 kcal

Ingredients
  

  • 12 frozen empanada discs thawed
  • 1/2 teaspoon olive oil
  • 3 mini sweet peppers finely chopped
  • 1/4 cup finely chopped sweet onions
  • 1/2 cup chopped tomatoes
  • 1 cup no-salt-added black beans drained, rinsed
  • 1 tablespoon low-sodium taco seasoning
  • 3/4 cup shredded lowfat Cheddar cheese
  • 1 large egg white beaten
  • 2 Tbsp. guacamole

Instructions
 

  • Heat oil in skillet over medium heat. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook additional 2 minutes. Set aside to cool.
  • Preheat oven to 375F.
  • Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 Tbsp. cheese. Fold dough over filing to create a pocket. Use fork to press down on sides to seal. Brush with egg whites.
  • Bake 20-25 minutes, or until golden brown. Remove from over and let cool.
  • Serve with guacamole for dipping.

Video

Nutrition

Calories: 80kcalCarbohydrates: 9gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 277mgPotassium: 205mgFiber: 3gSugar: 2gVitamin A: 538IUVitamin C: 22mgCalcium: 78mgIron: 1mg
Keyword black bean, empanadas, lunchbox, Power Your Lunchbox, vegetarian
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