These Vegetarian Empanadas are the ultimate handheld comfort food: a buttery, flaky pastry wrapped around a savory filling of black beans, sweet potatoes, and melty cheese. They're perfect for weeknight dinners, game-day snacking, or make-ahead lunches.
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Baked, not fried, they deliver all the crispy, golden goodness with less mess and fewer calories. The filling is warmly spiced with cumin, smoked paprika, and a hint of chili, balanced by the natural sweetness of roasted sweet potatoes and corn.
Whether you're a seasoned cook or a beginner, this recipe is straightforward and forgiving. The dough comes together in a food processor, and the filling can be prepped ahead. Serve them with a side of salsa or avocado crema for a complete meal.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Provides structure. Substitute with whole wheat pastry flour for a whole-grain twist.
1/2 cup (113g) cold unsalted butter, cubed
Creates flaky layers. Use cold vegan butter for dairy-free.
1/2 teaspoon salt
Enhances flavor. Use sea salt or kosher salt.
1/2 cup (120ml) ice water
Binds the dough. Adjust as needed; humidity affects moisture.
1 tablespoon olive oil
For sautéing. Use avocado oil or canola oil.
1 small onion, finely chopped (about 1 cup)
Adds savory depth. Use shallots or leeks if preferred.
2 cloves garlic, minced
Aromatic base. Use 1/2 teaspoon garlic powder if in a pinch.
1 small sweet potato, peeled and diced (about 1 cup)
Adds natural sweetness and heartiness. Regular potatoes or butternut squash work too.
1/2 cup frozen corn, thawed
Adds sweetness and texture. Use fresh corn kernels when in season.
1 can (15 oz) black beans, drained and rinsed
Protein-packed. Substitute with pinto or kidney beans.
1 teaspoon ground cumin
Earthy spice. Toast briefly for extra flavor.
1 teaspoon smoked paprika
Smoky depth. Use regular paprika if you don't have smoked.
1/2 teaspoon chili powder
Mild heat. Adjust to taste.
1/2 cup (60g) shredded cheddar or Monterey Jack cheese
Melts beautifully. Use vegan cheese or omit for dairy-free.
1 egg, beaten (for egg wash)
Gives a shiny, golden finish. Use milk or plant-based milk for a vegan option.
Tips & Tricks
Keep the butter and water ice-cold
This ensures a flaky crust. If the dough gets warm, chill it before rolling.
Don't overfill
Too much filling causes bursting. Leave a 1/2-inch border and seal well.
Seal edges thoroughly
Use a fork to crimp, or pinch with fingers. This prevents leaking during baking.
Pro Tips
Step-by-Step Instructions
1. Make the dough
In a food processor, pulse flour, salt, and cold butter until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough just comes together. Turn out onto a floured surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling
Heat olive oil in a skillet over medium heat (350°F/175°C). Sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute. Stir in sweet potato and cook until slightly tender, about 5 minutes. Add corn, black beans, cumin, smoked paprika, chili powder, and salt to taste. Cook for 2 minutes, then remove from heat and let cool slightly.
3. Preheat the oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Roll out the dough
On a floured surface, roll the dough to about 1/8-inch thickness. Using a 4-inch round cutter or a small plate, cut out circles. Gather scraps and reroll to make additional circles.
5. Fill the empanadas
Place a spoonful of filling (about 2 tablespoons) in the center of each circle. Top with a sprinkle of cheese. Be careful not to overfill.
6. Seal the empanadas
Fold the dough over to create a half-moon shape. Press edges with a fork to seal. Ensure edges are tightly crimped to prevent leakage.
7. Brush and bake
Arrange empanadas on the prepared baking sheet. Brush the tops with beaten egg. Bake at 400°F (200°C) for 20-25 minutes, until golden brown and bubbling. Let cool for 5 minutes before serving.
Delicious Variations
Mushroom & Spinach
Sauté 1 cup sliced mushrooms and 2 cups fresh spinach with the onion, omit sweet potato.
Spicy Black Bean
Add 1/2 teaspoon chipotle powder or a minced jalapeño to the filling.
Cheesy Corn & Pepper
Use roasted red peppers and add 1/2 cup of corn and extra cheese.
How to Store Vegetarian Empanada Recipe
Refrigerator
Store baked empanadas in an airtight container for up to 4 days.
Freezer
Freeze unbaked empanadas on a baking sheet, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding 5-10 minutes.
Reheating
Reheat in a 350°F (175°C) oven for 10 minutes, or until heated through, to restore crispness.
Frequently Asked Questions
Q: Can I make these empanadas ahead of time?
Yes, you can assemble them and refrigerate for up to 24 hours before baking, or freeze them for up to 3 months.
Q: Can I fry these empanadas instead of baking?
Absolutely! Heat oil to 350°F (175°C) and fry for 3-4 minutes per side until golden brown, but baking is healthier and easier.
Q: What can I use instead of black beans?
Pinto beans, kidney beans, or chickpeas are great substitutes. You can also use lentils, but cook them first.
Q: How do I keep the empanadas from getting soggy?
Ensure the filling is not too wet; cook off excess moisture and let it cool before filling. Also, seal edges well and bake on a preheated baking sheet.
Q: Can I make the dough gluten-free?
Yes, use a 1:1 gluten-free flour blend, but the texture will be more tender and may require a bit more water. Chill well before rolling.
I hope you love these Vegetarian Empanadas as much as I do! If you try them, don't forget to leave a comment and rating below. Happy cooking!
Vegetarian Empanada Recipe
Vegetarian Empanadas with a golden, flaky crust and hearty spiced filling – a crowd-pleasing meal or snack, ready in under an hour.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/2 teaspoon salt
- 1/2 cup (120ml) ice water
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 small sweet potato, peeled and diced (about 1 cup)
- 1/2 cup frozen corn, thawed
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 cup (60g) shredded cheddar or Monterey Jack cheese
- 1 egg, beaten (for egg wash)
📋 Instructions
- 1Make the dough — In a food processor, pulse flour, salt, and cold butter until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough just comes together. Turn out onto a floured surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- 2Prepare the filling — Heat olive oil in a skillet over medium heat (350°F/175°C). Sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute. Stir in sweet potato and cook until slightly tender, about 5 minutes. Add corn, black beans, cumin, smoked paprika, chili powder, and salt to taste. Cook for 2 minutes, then remove from heat and let cool slightly.
- 3Preheat the oven — Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 4Roll out the dough — On a floured surface, roll the dough to about 1/8-inch thickness. Using a 4-inch round cutter or a small plate, cut out circles. Gather scraps and reroll to make additional circles.
- 5Fill the empanadas — Place a spoonful of filling (about 2 tablespoons) in the center of each circle. Top with a sprinkle of cheese. Be careful not to overfill.
- 6Seal the empanadas — Fold the dough over to create a half-moon shape. Press edges with a fork to seal. Ensure edges are tightly crimped to prevent leakage.
- 7Brush and bake — Arrange empanadas on the prepared baking sheet. Brush the tops with beaten egg. Bake at 400°F (200°C) for 20-25 minutes, until golden brown and bubbling. Let cool for 5 minutes before serving.
