Vegetarian Southwest Empanadas
Serves 815 mins prep6 mins cook
Delicious vegetarian empanadas filled with a Southwest eggroll mix including red pepper, black beans, corn, cheese, and more. Perfect for National Empanada Day!
0 servings
What you need
Instructions
1: Make sure empanada discs are thawed. 2: Heat canola oil on medium-high. 3: Mix diced red pepper, black beans, corn, shredded mozzarella, shredded cheddar, onion, chopped cilantro, and adobo seasoning together. 4: While oil is heating, fill each empanada disc with 1 tablespoon of filling. 5: Dab the edges of the discs with water, fold over, and crimp edges with a fork to seal. 6: Prepare all empanadas before starting to fry, as they cook fast. 7: Fry each empanada for about 3 minutes on each side until golden brown. 8: Remove them and place on a plate with paper towels to absorb excess oil. Salt the tops. 9: Serve with hot sauce. 10: For air frying, place 4 empanadas in the basket, brush with oil, and "fry" for 7 minutes at 400°. Repeat until all empanadas are done.View original recipe