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Vegetarian Bean and Potato Empanadas

5.0 from 1 vote

Empanadas are the perfect hand-held meal! I love to prepare these meat-free bean and potato empanadas ahead of time and eat them as a quick lunch or snack for the kids throughout the week. The potato and black bean filling is satisfying and super healthy. While these vegetarian empanadas are my go-to, you can easily add bacon, ground beef or shredded chicken for extra protein!

Empanadas are either baked or fried. They are delicious both ways, but I prefer to bake them to save time and mess. I generally make my empanadas out of a dough made with sourdough discard (as one does if they’re living the sourdough lifestyle), but you can use your favorite shortcrust recipe or a premade option from the store! I’ve used this one from Goya and even premade pie crust (usually in the refridgerated section of your grocery)!

Ingredients:

  • 12 oz dough (shortcrust, pizza, pie crust or empanada)
  • 2-3 small red potatoes (about 1 1/2 cup chopped)
  • 1 tbsp olive oil
  • 1 tsp seasoning mix (such as Tony Chachere’s)
  • 2 tbsp butter
  • 2 cans low sodium beans (I like the triple bean blend)
  • 1/2 cup chopped onion
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 – 1 cup cheese (optional)

How to Make Bean and Potato Empanadas:

Coat the outside of the potatoes in olive oil and seasoning mix. Bake the potatoes in an air fryer or in the oven. If using the air fryer, bake for 20 minutes at 200 degrees C (400 degrees F). If using a traditional oven, bake at 400 degrees F for 40 minutes.

While your potatoes are baking, heat 2 tbsp butter over medium-high heat in your cast iron pan (or saute pan).

Add the beans, chopped onions, garlic powder, cumin, paprika and stir. Reduce the heat to medium-low and simmer for 5-10 minutes.

When your red potatoes are baked, dice them and add them to the bean mixture.

Simmer for an additional 5-10 minutes or until the mixture loses a good amount of its moisture. Remove from heat.

Preheat oven to 425 degrees F (or at temperature recommended on instructions of your store-bought dough).

If you prepared your own empanada dough, roll out 8-10 circles, about 5-6 inches in diameter. You want them to be relatively thin to prevent your empanadas from being too doughy. If using store-made dough, cut into circles that are 5-6 inches in diameter

Divide your filling into 8-10 depending on how many dough circles you have.

Add 1 tbsp cheese (if desired) and filling to one half of each dough circle (leaving at least a 1/2 inch border for the seam) and fold over. Close the seam with a fork. Use a little of water on your finger to help establish a seal if the seam is not holding closed.

Use a fork or knife to cut small vent holes into your empanadas.

Bake for 20-25 minutes (or as specified on your store-bought dough).

The empanadas are ready when the dough appears slightly browned and is firm to the touch.

Let the empanadas cool for about 5 minutes before eating!

Tips and Tricks for the Perfect Bean and Potato Empanadas:

  • A wet filling or larger empanadas will require a longer cook times.
  • Make sure the empanada dough is thin (about 1/8 inch thick) so it cooks through and is not too chewy. However, dough that is too thin risks ripping or cracking.
  • Red potatoes work best for this recipe because they tend to hold their shape well. Sweet potatoes and russet potatoes will taste amazing, but they will end up a soft mush.
  • You can brush the outsides of the empanadas with olive oil before putting them in the oven which gives them a golden color and a crispier crust.
  • My favorite cheeses to use in empanadas are sliced pepperjack and shredded parmesan. Cheddar, colby jack or a Mexican cheese will also work well.
  • This recipe is easily made vegan by substituting the butter for olive oil and either leaving out the cheese or substituting with vegan cheese.
  • These empanadas can be kept in an airtight container for two days at room temp and up to 5 days in the fridge. I recommend popping them into the oven or air fryer for 5-10 minutes to reheat.

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We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!

Vegetarian Bean and Potato Empanadas

Recipe by Dr. Hailee
5.0 from 1 vote
Servings

10

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

I love to prepare these meat-free bean and potato empanadas ahead of time and eat them as a quick lunch or snack for the kids throughout the week.

Ingredients

  • 12 oz 12 dough (shortcrust, pizza, pie crust or empanada)

  • 2 2 -3 small red potatoes (about 1 1/2 cup chopped)

  • 1 tbsp 1 olive oil

  • 1 tsp 1 seasoning mix (such as Tony Chachere’s)

  • 2 tbsp 2 butter

  • 2 cans 2 low sodium beans (I like the triple bean blend)

  • 1/2 cup 1/2 chopped onion

  • 1 tsp 1 garlic powder

  • 1 tsp 1 salt

  • 1 tsp 1 cumin

  • 1 tsp 1 paprika

  • 1/2 cup 1/2 pepper jack cheese

Directions

  • Coat the outside of the potatoes in olive oil and seasoning mix and bake in the air fryer or oven. You want the potatoes soft, but firm enough to hold their shape.
  • While your potatoes are baking, heat 2 tbsp butter over medium-high heat in your cast iron pan.
  • Add the beans, chopped onions, garlic powder, cumin, paprika and stir. Reduce the heat to medium-low and simmer for 5-10 minutes.
  • When your potatoes are baked, dice them and add them to the bean mixture.
  • Simmer for an additional 5-10 minutes or until the mixture loses a good amount of its moisture. Remove from heat.
  • Preheat oven to 425 degrees F (or recommended temperature on instructions of your store-bought dough).
  • Roll out 8-10 dough circles, about 5-6 inches in diameter. You want them to be relatively thin to prevent your empanadas from being too doughy. If using store-made dough, cut into circles that are 5-6 inches in diameter
  • Divide your filling into 8-10 depending on how many dough circles you have.
  • Add cheese and filling to one half of each dough circle (leaving at least a 1/2 inch border for the seam) and fold over. Close the seam with a fork.
  • Cut small vent holes into your empanadas.
  • Bake for 20-25 minutes (or as specified on your store-bought dough).

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5.0 from 1 vote