Wondering what to serve with empanadas for dinner? Look no further! I’m here to answer the question with these delicious side dishes. Find what you want to make in a hurry!
While empanadas are delightful on their own, pairing them with the right side dishes can take your dinner to new heights.
From traditional rice and beans to vibrant salads and tangy sauces, these 25+ options offer a variety of flavors, textures, and cultural influences to enhance your empanada feast.
PS – Be sure to check out these 12+ Dipping Sauces for Empanadas too!
The BEST Sides for Empanadas
Turkey Picadillo
Cuban Ground Turkey Picadillo is a lightened up version of the traditional dish made with ground beef. This sweet and savory mixture combines briny olives and capers, with sweet golden raisins, black beans and plenty of delicious spices. Serve it over rice or as a taco filling and enjoy!
Turkey Picadillo
Mexican Black Beans
Jazz up the cans of black beans in your cupboard with this easy Mexican Black Beans recipe. It’s a low-fuss skillet recipe that’s quick and easy, and made with warm and smoky Mexican-inspired flavors. Serve them with tacos, enchiladas, quesadillas, fajitas, and more!
Mexican Black Beans
Instant Pot Mexican Rice
Inspired by the flavors of the classic Mexican restaurant side dish, this Instant Pot Mexican Rice is perfect with enchiladas, fajitas, tacos, and more. It’s a foolproof recipe made entirely in your pressure cooker!
Mexican Rice
Avocado Chickpea Salad
This Chickpeas and Avocado Salad has all the traditional elements of a great guacamole and makes a healthy, protein and fiber-filled dish that’s perfect for lunch or dinner. Plus, it comes together easily in just 10 minutes!
Chickpeas and Avocado Salad
Arroz Verde (Green Rice)
This easy Arroz Verde (Green Rice) recipe is inspired by the classic Mexican side dish. Fluffy white rice is mixed with green veggies and lime juice, lending a vibrant green hue and delicious, zesty flavors! Pair it with chicken, beef, or seafood, or use it as the tasty base for a grain bowl.
Arroz Verde
Mexican Street Corn Salad
This Couscous Corn Salad puts a salad twist on Mexican Street Corn. Smoky grilled corn, a creamy cumin-lime dressing, and pearl couscous combine to create this delicious salad.
Couscous Corn Salad
Stuffed Poblano Peppers
Stuffed Poblano Peppers loaded with a mixture of beef & rice and topped with a zesty lime-crema. This healthy recipe will be on your table in 30 minutes.
Stuffed Poblano Peppers
Mexican Carrots
I’m serving up these Oven Roasted Mexican Carrots elote style. Similar to how you’d dress grilled street corn, these delicious tender carrots are topped with lime, crumbled cheese, jalapenos and cilantro. So crazy good!
Roasted Mexican Carrots
Easy Guacamole
This fresh and vibrant Guacamole recipe is so easy! Mix it up in minutes for a creamy dip, a delicious topping for nachos, or to serve on Taco Tuesday.
Guacamole
How to Cook Canned Corn
Learn how to instantly turn an ordinary vegetable into an extraordinary side dish with this easy canned corn recipe! It covers everything, from how to cook canned corn on the stovetop to how to dress it up with seasonings and flavor boosters to what to serve with it for a meal to remember.
Canned Corn
Mexican Quinoa
Inspired by the bold flavors of Mexican cuisine, this protein-packed Mexican Quinoa is your new weeknight craving that’s ready in just 35 minutes using a single pan! Bursting with smoky spices, black beans, sweet corn, and fresh lime, it’s a versatile side that pairs perfectly with tacos, fajitas, or enchiladas.
Mexican Quinoa
Chipotle Salsa
This 5-Minute Chipotle Salsa comes together easily with the help of your blender. It's a great sauce for tacos or dip for tortilla chips!
Chipotle Salsa
Rice Cooker Mexican Rice
Inspired by the flavors of the classic Mexican restaurant side dish, this Rice Cooker Mexican Rice is perfect with enchiladas, fajitas, tacos, and more. It’s a foolproof recipe made entirely in your automatic rice cooker!
Rice Cooker Mexican Rice
Easy Chimichurri Sauce
This Chimichurri Sauce recipe is packed with flavor and easy to make with simple ingredients & your blender or food processor. This cilantro chimichurri sauce is delicious with empanadas.
Chimichurri Sauce
Mexican Pickled Carrots
Learn how to make Mexican Pickled Carrots at home! Tender-crisp carrots are pickled with spicy jalapeños and aromatics to create the perfect tangy-hot, crunchy condiment to add to any meal. They stay fresh and crisp for up to 2 weeks, and there’s no canning needed!
Mexican Pickled Carrots
Red Cabbage Coleslaw (No Mayo)
Red Cabbage Slaw is a super simple side dish recipe made without mayo. It’s tangy, delicious and crunchy.
Red Cabbage Slaw
Grilled Bell Peppers
Learn how to make perfectly tender and blistered Grilled Bell Peppers at home! It’s one of the best and easiest side dishes you can add to burrito bowls, fajitas, or pair with grilled meats.
Grilled Bell Peppers
Octopus Ceviche (aka Ceviche de Pulpo)
Octopus Ceviche (aka ceviche de pulpo) combines tender octopus with tangy lime juice, red onions, cilantro and chiles for a light and refreshing appetizer. Serve it with tortillas or chips and enjoy!
Octopus Ceviche
Blistered Shishito Peppers Recipe
These Blistered Shishito Peppers are the perfect finger food. They’re so easy to make too. Lightly seasoned and slightly smoky, you’ll find that most are mild… one out of every ten might surprise you.
Blistered Shishito Peppers
Stuffed Peppers with Quinoa & Beef
These Quinoa Stuffed Peppers with Beef make a hearty, healthy, protein packed meal that's amazingly delicious and quick and easy to prepare.
Quinoa Stuffed Peppers
Mediterranean Tomato Cucumber Salad
This Tomato Cucumber Salad features fresh cucumbers, juicy tomatoes, and crisp red onion. Dressed in a tangy homemade red wine vinaigrette, every bite is bursting with refreshing Mediterranean flavors!
Tomato Cucumber Salad
Instant Pot Pinto Beans
Instant Pot pinto beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these beans can be ready in under an hour with no soaking required.
Instant Pot Pinto Beans
How to Make Ahead and Store
Many of these empanada side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Side Dish Recipes
Did you Make Any of These Sides for Empanadas?
Please leave a comment and rating below, if you loved this round up of what goes with empanadas. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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PS – Be sure to check out these 12+ Dipping Sauces for Empanadas too!
Full Recipe
25+ BEST Sides for Empanadas
Wondering what to serve with empanadas for dinner? Look no further! I’m here to answer the question with these delicious side dishes. Find what you want to make in a hurry! Try this Ground Turkey Picadillo . This sweet and savory mixture combines briny olives and capers, with sweet golden raisins, black beans and plenty of delicious spices.
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Serves 6 servings
Ingredients
- 2 Tablespoons olive oil (divided )
- 1 1/4 pounds ground turkey
- 1 yellow onion (minced)
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 2 bay leaves
- ½ cup white wine or dry vermouth
- 1 8-ounce can tomato sauce
- 1/3 cup chopped pimento stuffed green olives (plus 1 tablespoon brine)
- 1/3 cup golden raisins
- ½ cup canned black beans
- 1 Tablespoon capers
- 2 teaspoons cumin
- 1/2 teaspoon cayenne (or to taste)
- Salt and pepper (to taste)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the turkey with salt and pepper and cook until browned, breaking it up with a wooden spoon. Drain the turkey and set aside in a bowl.
- Return the same skillet to the burner, add the remaining olive oil and reduce the heat to medium. Add the onions, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the onion is softened and translucent. Return the cooked turkey to the skillet, and add the wine, tomato sauce, olives and brine, raisins, black beans, capers, cumin, and cayenne. Simmer for 15 minutes. Remove bay leaves and season with salt and pepper, to taste. Serve warm with rice, or as a taco stuffing.
Nutrition
Calories: 211kcal | Carbohydrates: 13g | Protein: 24g | Fat: 5g | Cholesterol: 51mg | Sodium: 262mg | Potassium: 485mg | Fiber: 2g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 28mg | Calcium: 32mg | Iron: 1.8mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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