Vegetarian Empanadas Even Picky Eaters Will Devour

I didn’t set out to create the perfect vegetarian empanada. I just needed something my boys would actually eat without an endless stream of complaints. No “what’s that green thing,” and no negotiating at the table.

After testing a handful of recipes, I kept hitting the same wall: too much onion (killed my heartburn), not enough flavor, or a filling so bland it got lost inside the dough. So I decided to make my own, combining the things I loved about other recipes, while adding my own twist. Black beans, corn, two kinds of cheese, a squeeze of lime, and just enough cumin and coriander to make it interesting.

My boys ate them without a single question about what was in them. I breathed a sigh of relief, as most parents would when they sneak vegetables into their kids without them complaining.

Multi-purpose filling

The trick to any good empanada filling is making sure the flavors are bold enough to hold their own inside the dough. Cumin and coriander give everything that warm, slightly earthy depth that makes everyone want seconds.

Black beans add protein and texture, which matters when you’re feeding kids or anyone who usually reaches for meat. The two cheeses, sharp cheddar and Colby Jack, add richness and help bind everything together once the filling cools.

I also dice tomatoes so small they disappear into the mix. My kids thought they were peppers. No one tell them it was tomatoes!

The Filling Works on Its Own Too

If you don’t feel like making a full batch of empanadas, just eat the filling on its own — I do this all the time.

A few ways we use the extra:

• Spooned over lettuce with a squeeze of lime for a quick taco salad
• Eaten cold straight from the fridge (genuinely good cold)
• Piled into a store-bought crispy taco shell or tortilla chips for the kids

Make a big pot on Sunday and you’ve got dinner sorted for a few days.

Tools worth having

• A large skillet for the filling
• A rolling pin for the dough
• A tortilla press if you want uniform shells (I use mine constantly)
• A pastry brush for the egg wash

Make-Ahead and Storage

The filling can be made up to 2 days ahead — which makes these a great weekend project. You can also freeze unbaked empanadas: lay them flat on a parchment-lined sheet, freeze until solid, then move to a freezer bag. They’ll keep for up to 3 months. Bake straight from frozen at 400°F, adding 10–15 minutes to the bake time.

Leftovers keep in the fridge for up to 3 days. Reheat at 400°F for 5–7 minutes to get the crust crispy again. The microwave works in a pinch, but the shell goes soft, so you will lose that crispy bite.

What to Serve Alongside

There’s already plenty of starch in the dough, so I skip the rice and go with something that cuts through the richness. A few things we love:

• Mojito sauce — the recipe is in my mojo pork post; make a double batch
• Tostones or maduros — fried plantains always work here
• A cocktail — a classic mojito or a Brazilian caipirinha are both good calls
• Key lime ice cream for dessert — that citrus cuts right through the richness

Questions You Might have

Can I make these ahead of time?

Yes, the filling keeps in the fridge for up to 2 days. Unbaked assembled empanadas can be frozen for up to 3 months.

How do I keep them from getting soggy?

Drain the filling well before refrigerating, and make sure it’s fully cold before assembling. Warm filling creates steam inside the dough and that’s where soggy comes from.

Can I fry these instead of baking?

You can, but I prefer baking. Less mess, and the texture is still great with a good egg wash. Plus it’s a bit healthier than frying.

What’s the best way to seal them so they don’t burst?

Don’t overfill (1 tbsp is enough), press the edges firmly together, and crimp with a fork or your fingers. If the dough looks dry at the edges, dab a little water on before sealing.

Is this filling gluten-free?

The filling is, yes. You’d just need to pair it with a gluten-free dough.

More Empanada Recipes

If you’re already making dough, fill a few different ways. Here’s what rotates through our house:

Vegetarian:

• Cheese and potato empanadas with mojito sauce

Meat:

• Mojo pork empanadas
• Slow cooker carnitas empanadas
• Chicken empanadas

Pizza empanadas

Not traditional (and my foodie friends cringe when I tell them this), but if you have seriously picky eaters, a little pasta sauce mixed into shredded mozzarella makes a filling your picky eater will actually like. Chances are you already have some pasta sauce laying around and cheese from your empanadas, so why not make the kids happy, right?

Sometimes we add pepperoni. Sometimes it’s just mozzarella with marinara on the side. Whatever gets everyone to the table and not complaining.

How to Make Vegetarian Empanadas

Prep time: 20 min | Cook time: 25 min | Chill time: 2 hours | Total: ~2 hr 45 min | Makes: ~25 empanadas

Ingredients:

• 2 tbsp olive oil
• 1 tsp garlic, minced
• 1 tsp cumin
• ½ tsp coriander
• 1 small onion, minced
• 2 Roma tomatoes, seeded and diced
• 1 can (15 oz) black beans, rinsed and drained
• 2½ cups frozen corn
• 1 lime, juiced
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded Colby Jack cheese
• ¼ cup fresh cilantro, chopped
• ¼ tsp each salt and pepper

For assembling: Baked empanada dough + 1 egg + 1 tbsp water (egg wash)

Instructions:

Filling:

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic; sauté until onion softens.
3. Add cumin and coriander; stir for 30–60 seconds until fragrant.
4. Add tomatoes, black beans, and corn; cook 5 minutes.
5. Drain excess liquid; transfer to a bowl and cool to room temperature.
6. Stir in both cheeses and cilantro.
7. Refrigerate at least 2 hours.

Assembly and baking:

1. Preheat oven to 400°F. Line baking sheets with parchment.
2. Portion dough into 2–3 tbsp balls; roll or press into 6–7 inch rounds.
3. Spoon 1 tbsp filling into center of each round.
4. Fold into a half-moon; crimp edges with fingers or a fork.
5. Brush with egg wash.
6. Bake 20 minutes or until golden brown.

Notes:

• Filling can be made 2 days ahead
• Freeze unbaked empanadas up to 3 months; bake straight from frozen at 400°F, adding 10–15 min
• Reheat leftovers at 400°F for 5–7 min to crisp the crust back up
• Pizza variation: mozzarella + pasta sauce, kids love it