During the busy school week, having a lunchbox option on hand that you can make ahead of time is a real lifesaver. These easy vegetarian black bean empanadas are perfect for throwing into a lunchbox with your kids’ favorite sides.

Black Bean Empanadas

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Black Bean Empanadas
Tags , , , ,
    • Recipe CategoryHot Lunches, Leftovers Repurposed, Make-Ahead Ideas, Non-Sandwich Ideas, Nut Free, Vegetarian
Servings 6 Prep Time 10minutes
Cook Time 25minutes
Servings 6 Prep Time 10minutes
Cook Time 25minutes

During the busy school week, having a lunchbox option on hand that you can make ahead of time is a real lifesaver. These easy vegetarian black bean empanadas are perfect for throwing into a lunchbox with your kids’ favorite sides.

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
  • 1 Wholly Guacamole® mini, per serving
  • 1 package Crispy Green® crispy fruit, per serving
Directions
  1. 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.
  2. Preheat oven to 375F.
  3. 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.
  4. Bake 20-25 minutes, or until golden brown. Remove from over and let cool.
  5. Serve with guacamole for dipping and crispy fruit on side.
Nutritional Value
Calories: 354 Fat: 10g Cholesterol: 10mg Carbohydrates: 56g Sodium: 367mg Fiber: 2g Protein: 12g Sugar: 4g Calcium: 22% DV Iron: 20% DV
Black Bean Empanadas
Tags , , , ,
    • Recipe CategoryHot Lunches, Leftovers Repurposed, Make-Ahead Ideas, Non-Sandwich Ideas, Nut Free, Vegetarian
Servings 6 Prep Time 10minutes
Cook Time 25minutes
Servings 6 Prep Time 10minutes
Cook Time 25minutes

During the busy school week, having a lunchbox option on hand that you can make ahead of time is a real lifesaver. These easy vegetarian black bean empanadas are perfect for throwing into a lunchbox with your kids’ favorite sides.

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
  • 1 Wholly Guacamole® mini, per serving
  • 1 package Crispy Green® crispy fruit, per serving
Directions
  1. 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.
  2. Preheat oven to 375F.
  3. 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.
  4. Bake 20-25 minutes, or until golden brown. Remove from over and let cool.
  5. Serve with guacamole for dipping and crispy fruit on side.
Nutritional Value
Calories: 354 Fat: 10g Cholesterol: 10mg Carbohydrates: 56g Sodium: 367mg Fiber: 2g Protein: 12g Sugar: 4g Calcium: 22% DV Iron: 20% DV

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