Veggie Pastelitos

  • ~20 frozen discos
  • 1 can kernel corn
  • 1 can black beans
  • A couple red chili peppers (chopped)
  • 1 russet potato (skinned, diced, and boiled)
  • 2 stalks of celery
  • 1 green bell pepper (cored, seeded, and diced)
  • 1.5 of mont jack cheese
  • 0.5 tsp of each seasoning (paprika, pepper flakes, black pepper, cumin)
  • More pepper flakes to taste

  1. Heat olive oil in a large skillet over medium heat. Sauté chili peppers. Add corn, black beans, cooked potato and seasonings. After the mixture has come together, add the diced celery and bell peppers. Sauté until tender.
  2. Assemble empanadas by putting filling and cheese into the discos.
  3. Cook options:
    1. BAKE: Brush pastelitos with egg wash. Then bake at 400 for 20 min.
    2. FRY: Fry in deep fryer until golden brown.