Tuesday, February 19, 2013 / 30 Comments / , , , , , ,

Easy Healthy Vegetable Empanadas

I had half a package of wonton wrappers to use up in the fridge. Wonton wrappers, by the way, are so much fun to use in unconventional ways. Homemade ravioli without making homemade pasta, for example. We mixed up a filling of black beans, white cheddar cubes, and corn and diced zucchini we had in freezer with a little cumin, salt and pepper. You could substitue any veggies you have on hand. Sweet potato, winter squash, mushrooms, and winter greens would all be delicious. 

Wet the edges of the wonton wrappers and twist the bottom edges over another wrapper placed on top. These little bundles are so much fun for kids to dip into guacamole. While these are not the typical buttery crust empanadas, they are much healthier and my girls liked the crisp chip-like texture. 

 Wouldn't these be cute for a party? You could make these a few hours in advance and refrigerate them until you're ready to eat. 

Recipe after the jump.

Easy Healthy Vegetable Empanadas
printer friendly recipe 

Makes about 20

1 cup cooked black beans
1 cup favorite vegetables (diced and uncooked. I used corn and zucchini.)
1/3 cup cubed cheddar or jack cheese
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1 package 3-inch wonton wrappers
1 cup guacamole for dipping
cilantro for garnish (optional)

Preheat oven to 425 degrees F. In a medium bowl, stir together beans, vegetables, cheese and spices. Arrange wonton wrappers over a baking sheet lined with parchment paper. Place about a tablespoon of the bean/vegetable filling in the center of each wrapper. Wet the edges of each wrapper and place a second wrapper on top. Gently twist the bottom wrapper edges over the top to seal. Bake for 10 minutes or until wrappers are golden brown.

Serve with guacamole and garnish with cilantro, if desired.

 *Nutrition information is approximate and calculated by SparkPeople. Does not include guacamole. 

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