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    Oh My Veggies » Vegetarian Recipes » Vegetarian Appetizers

    Vegetarian Jalapeño Poppers

    Published: Jun 15, 2015 · by Joanne · Updated: Oct 30, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Black Bean Vegetarian Jalapeno Poppers

    These vegetarian jalapeno poppers are fully loaded with black beans, corn, and cheese goodness for the ultimate party appetizer!

    Black Bean Vegetarian Jalapeno Poppers

    It's that time of year again - party season! And with lots of parties comes lots of snacking. That means it's time to step up our appetizer game.

    These jalapeno poppers have quickly become one of my go-to recipes for hosting everything from tailgates to holiday dinners.

    These vegetarian jalapeno poppers are baked rather than fried, so they're a little bit healthier than the classic version. And they're stuffed with black beans for a healthy dose of protein!

    Fresh corn adds juicy sweetness to cut the spice - and then panko bread crumbs are mixed with smoked paprika and sprinkled over the tops to give a smoky umami crunch. Yum!

    These homemade jalapeno poppers are:

    • Vegetarian!
    • Fully loaded with black beans, corn, and cheese goodness.
    • Easy to make in 30 minutes.
    • A perfect meatless appetizer idea.

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Black Bean Jalapeno Poppers

    Tips & Tricks

    The exact spice level will vary greatly depending on how hot your peppers are, but I noticed that much of the heat was toned down after roasting.

    If you are very spice-averse, you can make these with mini sweet bell peppers instead of the jalapeños, though you may have to increase the cooking time slightly as they tend to have thicker skins.

    I strongly recommend wearing gloves while you slice and clean the jalapeno peppers, to avoid any unpleasant burning when you inevitable touch your face! (Seriously... trust me.)

    If you are not up to the task of slicing the fresh corn from the cob, you can substitute frozen corn kernels.

    Feel free to adjust the seasonings to your own taste. I love the smokiness that comes from using the smoked paprika, but regular paprika will also work. You can also try experimenting with your own favorite Mexican spice blend.

    Black Bean Jalapeno Poppers

    More Recipes to Try

    If you love these vegetarian jalapeno poppers, be sure to check out these other delicious ideas:

    • 15 Vegetarian Party Appetizers
    • Baked Broccoli Poppers
    • Jalapeno Cheddar Crackers
    • 25 Easy Meatless Appetizer Ideas
    Black Bean Jalapeno Poppers

    Vegetarian Jalapeño Poppers

    These vegetarian jalapeno poppers are fully loaded with black beans, corn, and cheese goodness for the ultimate party appetizer!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: Appetizer, Side Dish
    Cuisine: American, Mexican
    Diet: Vegetarian
    Keyword: baked jalapeno poppers, Black Bean Jalapeño Poppers, jalapeno poppers, vegetarian jalapeno poppers
    Servings: 24 jalapeno poppers
    Calories: 68kcal
    Author: Oh My Veggies

    Ingredients

    • 12 jalapeno peppers
    • 4 ears corn
    • 14.5 oz black beans canned, drained and rinsed
    • 6 ounces sharp Cheddar cheese grated
    • ½ cup sour cream
    • salt and black pepper to taste
    • ½ cup panko breadcrumbs
    • ½ teaspoon smoked paprika
    • ½ teaspoon salt
    US Customary - Metric

    Instructions

    • Heat oven to 350°F. Wearing rubber gloves, cut the jalapenos in half lengthwise and remove the seeds and membranes. Place them, cut side up, on a parchment-lined baking sheet.
    • Cut the corn kernels off the ears of corn and toss kernels in a large bowl with the black beans, Cheddar cheese and sour cream. Season to taste with salt and black pepper.
    • Stuff the filling into the empty cavity of each pepper. It's okay if they overflow a little.
    • In a small bowl, whisk together the panko, smoked paprika and salt. Sprinkle over the peppers so that they are evenly coated.
    • Bake for 20-25 minutes, or until the cheese is melted and oozing and the poppers are golden. Serve hot.

    Nutrition

    Calories: 68kcalCarbohydrates: 6gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 106mgPotassium: 96mgFiber: 2gSugar: 1gVitamin A: 198IUVitamin C: 8mgCalcium: 64mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Taco Stuffed Zucchini
    Chickpea Feta Tabbouleh From Oh My Veggies.com »

    Snack Recipes, Vegetarian Appetizers, Vegetarian Recipes appetizers, peppers, vegetarian

    Joanne Bruno from Eats Well With Others

    About Joanne

    Joanne Bruno is the blogger, recipe developer, and photographer behind the mostly ridiculous and always delicious vegetarian food blog Eats Well With Others. She likes her vegetables with a side of cupcakes and takes a highly hyperbolic approach to most things in life.

    Reader Interactions

    Comments

    1. Anna says

      June 15, 2015 at 2:50 pm

      love this!! looks so simple yet so delicious 😀

      https://aspoonfulofnature.wordpress.com/

      Reply
      • Joanne Bruno says

        June 18, 2015 at 7:24 pm

        Thanks so much!

        Reply
    2. Leah says

      June 18, 2015 at 11:56 am

      Do you cook the corn before you throw it in the bowl?

      Reply
      • Joanne Bruno says

        June 18, 2015 at 7:22 pm

        Nope, it goes in raw! It will cook while in the oven.

        Reply
    3. Sue says

      June 18, 2015 at 7:07 pm

      Made these tonight ... Subbed plain Greek yogurt for the sour cream because that is what I had ... A Keeper!

      Reply
      • Joanne Bruno says

        June 18, 2015 at 7:23 pm

        Sounds like a GREAT substitution! I'm so glad you enjoyed them!

        Reply
    4. Ana @ Ana's Rocket Ship says

      June 21, 2015 at 12:07 pm

      This is soooooooooooo cool. No one will share 5 appetisers with me......... but I can eat these all on my own (dinner and leftovers for lunch) (or breakfast if it's that kind of day!)

      Reply
      • Joanne Bruno says

        July 07, 2015 at 7:45 am

        Haha EXACTLY. That's the beauty of them!

        Reply
        • echelli says

          July 16, 2015 at 11:12 am

          Can I use canned corn instead?

          Reply
          • Joanne Bruno says

            July 20, 2015 at 8:08 am

            I haven't tried it with canned corn, but I suspect that you can. Just make sure you drain it well!

            Reply
    5. Shaun says

      January 29, 2018 at 3:32 pm

      Is there some way to make these vegan? I know I could use vegan cheese and sour cream, but those products are usually pretty icky, so I was hoping you had some other ideas.

      Reply
      • Katie Trant says

        January 30, 2018 at 9:14 am

        Hi Shaun, I've seen recipes for vegan jalapeno poppers that use soaked cashews blended with spices and seasonings. If you google "vegan jalapeno poppers" you'll find lots of recipes in the results!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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