Mexican Veggie Empanadas in the Air Fryer

1.Preheat your air fryer to 375°F (190°C) for 5 minutes.

2.Heat olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

3.Add the minced garlic and cook for another 30 seconds until fragrant.

4.Stir in the diced red bell pepper and zucchini, cooking for 5-6 minutes until vegetables are tender.

5.Add the corn kernels and black beans to the skillet, mixing well.

6.Season the vegetable mixture with ground cumin, smoked paprika, chili powder, dried oregano, salt, and pepper. Cook for another 2 minutes, stirring occasionally to combine flavors.

7.Remove the skillet from heat and let the vegetable filling cool slightly.

8.Once cooled, stir in the shredded Mexican blend cheese until evenly distributed.

9.Place one empanada dough disc on a clean surface. Spoon about 2-3 tablespoons of the vegetable and cheese filling onto the center of the disc, leaving a 1/2-inch border around the edges.

10.Brush the edges of the dough with the beaten egg to help seal.

11.Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork for a decorative edge.

12.Repeat the filling and folding process with the remaining dough discs and filling.

13.Lightly brush the tops of each empanada with the beaten egg to achieve a golden crust.

14.Place the empanadas in a single layer in the air fryer basket, making sure they do not overlap. You may need to cook in batches depending on your air fryer size.

15.Air fry the empanadas at 375°F (190°C) for 10-12 minutes, flipping halfway through, until they are golden brown and crispy.

16.Remove from the air fryer and let cool for 2-3 minutes before serving.

17.Garnish with chopped fresh cilantro and serve with sour cream or guacamole on the side for dipping.