close up of baked bean and cheese empanada

Crispy Baked Vegetarian Empanadas

These crispy baked Bean and Cheese Empanadas are warm, gooey, cheesy, and packed with flavor! Served with a fresh chimichurri sauce for dipping, these are the perfect party or game day appetizer!
Course Appetizer
Cuisine South American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 7 servings
Calories 1309kcal
Author Danielle Wolter


  • 2 9 " pie crusts
  • 2 cans pinto beans rinsed
  • 2 poblano peppers roasted, peeled and diced
  • 1 tbsp. smoked paprika
  • 1/2 onion diced
  • 1 tsp. cumin
  • 2 tsp. tomato paste
  • 1 tbsp cilantro chopped
  • 1 tsp. salt
  • 6 oz. velveeta cubed
  • 1/4 cup milk
  • 1 egg beaten (for egg wash)


  • Preheat the oven to 350 degrees. Combine all filling ingredients in a bowl and mix well to combine. 
  • Add the Velveeta and milk to a small sauce pan and heat over medium heat. Stir periodically until cheese is melted and a sauce forms. Stir the cheese sauce in with the filling ingredients. Set aside.
  • Lay out the dough on a flat surface and use a cookie cutter to cut 4" round circles. Do the same with the second pie crust. Place the dough round on a parchment paper lined baking sheet. 
  • Place 1 tbsp. of the filling in the middle of each dough round. Fold over into a moon shape, firmly sealing the edges. Use a fork to seal the edges (see photos above). 
  • Arrange the empanadas on a parchment paper lined baking sheet. Brush each one with egg wash. 
  • Bake for 20-25 minutes, until golden brown. Remove and let sit for 10-15 minutes and serve with chimichurri sauce. 


  1. If your dough doesn't seal at the edges, dampen it with water and then seal. 
  2. These baked empanadas can be frozen in advance. Place the empanadas on a parchment paper lined baking sheet and place in the freezer until solid. Transfer to a freezer bag and store for up to 3 months. To cook empanadas from frozen, bake at 375 degrees for about 30-40 minutes, until golden brown on the outside.
  3. To roast poblano peppers: Heat a grill to medium high heat and place the peppers directly on the grill. Roast until the skin in blistered, turning to blister all sides. Remove and let cool. Peel the skin off and remove the seeds. The peppers can be roasted ahead of time and frozen. Just place in a freezer bag. Frozen roasted poblano peppers will last about 6 months.


Calories: 1309kcal | Carbohydrates: 137g | Protein: 23g | Fat: 73g | Saturated Fat: 23g | Cholesterol: 34mg | Sodium: 1778mg | Potassium: 509mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1485IU | Vitamin C: 28.2mg | Calcium: 220mg | Iron: 8.2mg