Ingredients
Scale
Veggie Filling
- 1 small red onion finely diced
- 1 poblano pepper finely diced
- 1 large sweet potato finely diced
- 1 ear of corn
- 1 cup of cooked black beans
- 4 cloves of garlic finely minced
- 1/2 tbsp tomato paste
- 1 tbsp adobe chipotle peppers
- 1 tsp each: smoked paprika, ground cumin, adobe seasonings, salt + pepper and oregano
- 1/4 cup finely chopped cilantro
Assembly
- Goya frozen empanada wrapper
- Oil for frying
Instructions
Veggie Filling
- Heat up a skillet on medium heat with some oil. Cook the onions, poblano peppers, sweet potato and corn for 5 mins.
- Add the black beans, garlic, tomato paste and adobe peppers along with all the seasonings. Give everything a good mix and lower the heat to med/low and cover with a lid. Cook for additional 5-7 mins or until sweet potatoes are cooked.
- Once cooked, set aside to cool and mix in the cilantro.
Assembly
- Add 1.5 – 2 tbsp of filling into each wrapper and fold over. Using your fingers pinch the edges and then use a fork to tightly seal the edges.
- Heat up oil and fry the empanadas until golden brown. Enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
Keywords: emapandas, mexican food, veggie, appetizers