Empanada Bowl Recipe

Time40m

Serves1

Choose 2 Empanadas Per Bowl, Includes Sauces, Served with Spanish Rice, Grandmas Black Beans & Queso Fresco

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Empanadas
If using frozen empanadas, preheat your oven according to package instructions and bake for the recommended time. If making homemade empanadas, assemble them with your choice of filling and bake or fry until golden brown.
2
Cook the Spanish Rice
In a saucepan, combine 1 cup of rice with 2 cups of water, a pinch of salt, and a tablespoon of olive oil. Bring to a boil, reduce to a simmer, cover, and cook for about 20 minutes or until the rice is fluffy.
3
Prepare Grandma's Black Beans
In a pot, heat canned black beans (or cooked black beans) over medium heat. Add a splash of water, cumin, and garlic powder to taste. Stir until warmed through.
4
Assemble the Bowl
In a bowl, start with a base of Spanish rice. Top with warm black beans, place the baked empanadas on top, and sprinkle with crumbled queso fresco. Add salsa and guacamole to taste.