Handle the Heat · by Tessa Arias★ 4.9 (33)
Vegetarian Empanadas
NUTRITION · PER SERVING160M COOK
CAL 9%·PRO 9%
CARBS 21G46% OF CAL
4G FIBER1G SUGAR16G OTHER
FAT 9G45% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked vegetarian empanadas filled with black beans, corn, potatoes, and spiced vegetables. They're homemade, portable, and perfect for serving a crowd.
startermexicanbeans🍞 toaster oven🍪 sheet pan🥄 saucepan🍳 skillet🔥 ovenvegetarian
View the full recipe on Handle the Heat →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1 cup water
- 1 1/2 sticks (170 grams) unsalted butter
- 2 3/4 cups (349 grams) all-purpose flour
- 2 teaspoons fine sea salt
- pinch paprika
- 2 tablespoons olive oil
- 1 jalapeño, (seeded and diced)
- 1 can (15.5 ounces) corn
- 1 can (15.5 ounces) black beans
- 1 small russet potato, (peeled, finely diced, and boiled*)
- 1 teaspoon fine sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 2 stalks of celery, (diced)
- ½ red bell pepper, (cored, seeded, and diced)
- ½ green bell pepper, (cored, seeded, and diced)
- 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), (optional)
- 1 egg
- 3 tablespoons water
At a glance
PER SERVING · TIME 160M
CAL 9%·PRO 9%
CARBS 21G46% OF CAL
4G FIBER1G SUGAR16G OTHER
FAT 9G45% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 490mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 220mg
- Calcium
- 22mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 490MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.