Crispy, Cheesy Pockets of Flavor!
Brace yourself for a crispy revolution with these scrumptious cheesy veggie empanadas, your new snack obsession! These heavenly pockets are crispy on the outside, bursting with melty, cheesy goodness on the inside. Vegetarian empanadas have never tasted so good. Whether you’re in need of a quick appetizer or a fulfilling snack, this recipe has got you covered, and it’s all wrapped up in a golden, flaky crust.
They’re not just delicious—they’re also packed with protein and vibrant veggie “beef” filling. Imagine sinking your teeth into that crispy shell and experiencing the ultimate cheese pull. Pure bliss! Plus, they’re topped with low-fat Mexican shredded cheese, which not only adds a punch of flavor but also keeps things lighter.
Think of these as the vegetarian answer to the classic Mexican empanadas, but with a healthy twist. They’re perfect for gatherings, meal prep for the week, or just a cozy night in. And guess what? They only take 30 minutes to make. Fast, easy, and incredibly satisfying.
Macros Per Serving
316 Cal | 38g Carbs | 10g Fat | 18.5g Protein
Recipe Card
Crispy & Cheesy Veggie Empanadas
Ingredients
Filling:
- 2 second Olive Oil Spray
- ½ small Red Onion (cubed)
- 1 small Jalapeño (cubed)
- 104 g Frozen Veggie Crumbles (Morningstar)
- 130 g Refried Black Beans (H-E-B)
- ⅓ cup Red Enchilada Sauce (Mi Tienda)
Assembly:
- 8 Empanada Dough (Goya – 5” Baking & Frying)
- 56 g Reduced Fat Mexican Shredded Cheese (Weight Watchers)
- 1 small Brown Egg (whisked)
Yogurt Dip:
- 113 g Nonfat Greek Yogurt (Siggi’s)
- ¼ tsp Ranch Seasoning (Hidden Valley)
- 1-2 tsp Hot Sauce (Sriracha)
- 1-2 tbsp Water
To Top:
- Fresh Cilantro
Instructions
- Before starting, let your empanadas discs defrost at room temperature for 30 mins – 1 hour.
Filling:
- Prep your onion and jalapeño by dicing up finely.1/2 (0.33 cups) small Red Onion, 1 (2 tbsp) small Jalapeño
- Then to a medium pan, spray olive oil and add in both. Sauté on medium heat until soft (3-4 mins)2 second Olive Oil Spray
- Add in your frozen veggie crumbles and mix in until defrosted.104 g (1.25 cups) Frozen Veggie Crumbles
- Then add in refried black beans and mix in as well.130 g (0.75 cups) Refried Black Beans
- Finally, add in your enchilada sauce and cook everything for another couple of mins. Set aside.1/3 cup Red Enchilada Sauce
Assembly:
- Grab one of your empanada discs and lightly flour the top and a rolling pin.8 Empanada Dough
- Roll out the dough slightly.
- Then add 1-2 tbsp of filling to one side. Mine were roughly 43g in weight.
- Then top with 7g of cheese.56 g (0.5 cups) Reduced Fat Mexican Shredded Cheese
- Whisk together an egg and brush the edge to help seal it in.1 small Brown Egg
- Fold the other end over to make a taco and use a fork to seal the edges.
- Add to your air fryer basket.
- Repeat for all 8 empanadas. I had to air fry them in two batches so I laid out 4 in my basket at a time.
- Brush the tops with a generous layer of your egg.
- Air fry at 375° for 8-10 mins or until golden brown.
- Repeat until all are cooked.
Yogurt Dip:
- Meanwhile, in a small bowl, mix together your dip ingredients.113 g (0.5 cups) Nonfat Greek Yogurt, 1/4 tsp Ranch Seasoning, 1-2 tsp Hot Sauce, 1-2 tbsp Water
- Adjust the water to get desired consistency.
To Serve:
- Top your empanadas with fresh cilantro and dig in!Fresh Cilantro
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
- Store in an airtight container in the fridge for up to 5 days.
- To enjoy again, pop into the air fryer at 375° for 4-6 mins.
DID YOU MAKE THIS RECIPE?
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