Black Bean Empanadas
These easy vegetarian black bean empanadas are perfect for or easy weeknight meal or as a make ahead lunch option.
- 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
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.
Calories: 80kcalCarbohydrates: 9gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 277mgPotassium: 205mgFiber: 3gSugar: 2gVitamin A: 538IUVitamin C: 22mgCalcium: 78mgIron: 1mg