15 Best Side Dishes for Empanadas to Serve Anytime

by
Share this Post

Crispy, flaky empanadas are delicious on their own, but pairing them with the right side dishes creates an even more satisfying meal. Fresh salads, flavorful rice dishes, roasted vegetables, and dipping sauces all complement these savory pastries without overwhelming their filling.

These side dishes for empanadas work well for family dinners, parties, meal prep, or festive gatherings. Browse this collection for easy recipes that add color, freshness, and balance to every plate.

1. Mexican Rice

Mexican Rice is one of those dependable side dishes that can make a simple meal feel complete. The rice is toasted first, then simmered with tomato, onion, garlic, and broth until every grain becomes fluffy and flavorful. It pairs beautifully with tacos, enchiladas, grilled meats, and beans without competing with the main dish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Side Dish
Cuisine: Mexican
Equipment: Large skillet or saucepan, knife, cutting board, measuring cups
No. of Ingredients: 9

Ingredients

  • 1 cup long-grain white rice
  • 2 tablespoons vegetable oil
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1/2 cup tomato sauce
  • 1 3/4 cups chicken or vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup frozen peas and carrots

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the rice and cook for 4–5 minutes, stirring frequently, until the grains become lightly golden.
  2. Add the onion and garlic and cook for another minute until fragrant.
  3. Stir in the tomato sauce, broth, cumin, and salt. Mix well and bring the liquid to a gentle boil.
  4. Reduce the heat to low, cover the skillet, and simmer for about 15 minutes without stirring.
  5. Add the peas and carrots during the final few minutes of cooking. Once the liquid has been absorbed, remove the pan from the heat and let it rest covered for 5 minutes.
  6. Fluff gently with a fork before serving.

What to Serve With: Chicken enchiladas, tacos, carne asada, grilled chicken, or refried beans.
What to Drink With: Horchata, agua fresca, lime agua fresca, or a cold Mexican lager.

2. Refried Beans

Creamy refried beans are a comforting staple that works for breakfast, lunch, or dinner. They are surprisingly easy to make, especially when starting with canned pinto beans. A little onion, garlic, oil, and seasoning transforms them into a rich side that can also be spread inside burritos or served alongside warm tortillas.

Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Side Dish
Cuisine: Mexican
Equipment: Skillet, potato masher, knife, spoon
No. of Ingredients: 7

Ingredients

  • 2 cans (15 ounces each) pinto beans, drained
  • 2 tablespoons vegetable oil
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/3 cup water or bean broth

Instructions

  1. Warm the oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.
  2. Stir in the garlic and cumin and cook for about 30 seconds.
  3. Add the drained beans and water. Allow everything to simmer for 5 minutes so the beans can absorb the flavors.
  4. Mash the beans directly in the skillet using a potato masher. Leave some beans partially intact for a more rustic texture.
  5. Continue cooking for 3–5 minutes, stirring occasionally, until the beans reach your preferred consistency.
  6. Taste and adjust the salt before serving.

What to Serve With: Mexican rice, enchiladas, tacos, quesadillas, or fried eggs.
What to Drink With: Horchata, tamarind agua fresca, or sparkling lime water.

3. Black Bean Salad

This colorful Black Bean Salad brings together hearty beans, crisp vegetables, fresh herbs, and a bright lime dressing. It requires no complicated cooking and can be prepared ahead of time, making it especially handy for gatherings, picnics, or busy weeknight dinners. The combination of creamy beans and crunchy vegetables makes every bite interesting.

Prep Time: 15 minutes
Cook Time: 0 minutes
Course: Salad / Side Dish
Cuisine: Mexican
Equipment: Large mixing bowl, knife, cutting board, measuring cups
No. of Ingredients: 10

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup corn
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Instructions

  1. Place the black beans, tomatoes, onion, bell pepper, and corn in a large bowl.
  2. Add the chopped cilantro and gently toss the ingredients together.
  3. In a small bowl, whisk the lime juice, olive oil, and salt.
  4. Pour the dressing over the salad and mix carefully.
  5. Fold in the avocado last so the pieces remain intact.
  6. Refrigerate for 15–30 minutes before serving for a colder, more flavorful salad.

What to Serve With: Grilled chicken, fish tacos, burritos, or tortilla chips.
What to Drink With: Lime agua fresca, iced tea, or sparkling water.

4. Mexican Street Corn

Mexican Street Corn, commonly known as elote, turns simple corn on the cob into something wonderfully flavorful. Sweet corn is grilled until slightly charred, then covered with a creamy mixture, cheese, chili powder, lime, and cilantro. The smoky kernels combined with the tangy topping make this an especially fun side for outdoor meals.

Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Side Dish
Cuisine: Mexican
Equipment: Grill or grill pan, small bowl, brush, tongs
No. of Ingredients: 8

Ingredients

  • 4 ears fresh corn, husks removed
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon salt

Instructions

  1. Preheat a grill or grill pan to medium-high heat.
  2. Cook the corn for 8–10 minutes, turning frequently, until tender and lightly charred on several sides.
  3. Mix the mayonnaise, sour cream, lime juice, and salt in a bowl.
  4. Brush the warm corn generously with the creamy mixture.
  5. Sprinkle with cotija cheese, chili powder, and cilantro.
  6. Serve immediately with extra lime wedges if desired.

What to Serve With: Carne asada, grilled chicken, burgers, tacos, or grilled shrimp.
What to Drink With: Agua fresca, lemonade, horchata, or a cold beer.

5. Guacamole

Fresh Guacamole is hard to beat when ripe avocados are available. The creamy avocado is brightened with lime juice, tomato, onion, cilantro, and a little salt, creating a simple mixture that tastes fresh rather than heavy. It takes only minutes to prepare and is just as welcome beside dinner as it is with tortilla chips.

Prep Time: 10 minutes
Cook Time: 0 minutes
Course: Appetizer / Side Dish
Cuisine: Mexican
Equipment: Bowl, fork, knife, cutting board
No. of Ingredients: 7

Ingredients

  • 3 ripe avocados
  • 1/4 cup finely diced onion
  • 1 small tomato, diced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 small jalapeño, finely chopped
  • 1/2 teaspoon salt

Instructions

  1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
  2. Mash the avocado with a fork, keeping a few small chunks for texture.
  3. Add the onion, tomato, cilantro, jalapeño, and lime juice.
  4. Sprinkle with salt and gently mix until combined.
  5. Taste and add additional lime juice or salt if needed.
  6. Serve immediately, or press plastic wrap directly against the surface to help prevent browning.

What to Serve With: Tortilla chips, tacos, quesadillas, grilled meats, or fajitas.
What to Drink With: Lime agua fresca, Mexican soda, or cold sparkling water.

6. Pico de Gallo

Pico de Gallo is wonderfully fresh and requires no cooking at all. Juicy tomatoes, crisp onion, cilantro, jalapeño, and lime come together to create a chunky salsa with plenty of brightness. It is one of the easiest ways to add freshness and color to tacos, grilled meats, eggs, and countless Mexican dishes.

Prep Time: 10 minutes
Cook Time: 0 minutes
Course: Salsa / Side Dish
Cuisine: Mexican
Equipment: Mixing bowl, knife, cutting board
No. of Ingredients: 6

Ingredients

  • 3 medium tomatoes, diced
  • 1/4 cup finely chopped white onion
  • 1 jalapeño, finely chopped
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt

Instructions

  1. Dice the tomatoes and place them in a mixing bowl.
  2. Add the onion, jalapeño, and cilantro.
  3. Pour in the lime juice and sprinkle with salt.
  4. Stir gently until everything is evenly distributed.
  5. Allow the salsa to rest for 10 minutes so the flavors can blend.
  6. Taste and adjust the lime juice, salt, or jalapeño as desired.

What to Serve With: Tacos, grilled chicken, carne asada, eggs, nachos, or tortilla chips.
What to Drink With: Agua de jamaica, limeade, or sparkling water.

7. Cabbage Slaw

Cabbage Slaw adds a crisp, refreshing contrast to rich and savory meals. Thinly sliced cabbage is combined with carrots, cilantro, and a tangy lime dressing that keeps the mixture light and crunchy. It is particularly delicious tucked inside tacos, but it also makes a colorful side for grilled dishes.

Prep Time: 15 minutes
Cook Time: 0 minutes
Course: Salad / Side Dish
Cuisine: Mexican
Equipment: Large bowl, small bowl, knife, cutting board, whisk
No. of Ingredients: 8

Ingredients

  • 4 cups finely shredded green cabbage
  • 1 carrot, grated
  • 1/4 cup chopped cilantro
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon salt

Instructions

  1. Place the shredded cabbage, carrot, cilantro, and red onion in a large bowl.
  2. Whisk the lime juice, olive oil, honey, and salt in a separate bowl.
  3. Pour the dressing over the vegetables.
  4. Toss thoroughly until every strand of cabbage is lightly coated.
  5. Let the slaw sit for 10–15 minutes before serving.
  6. Toss once more just before bringing it to the table.

What to Serve With: Fish tacos, shrimp tacos, grilled chicken, pulled pork, or burritos.
What to Drink With: Lime agua fresca, iced tea, or lemonade.

8. Avocado Salad

Avocado Salad is simple, colorful, and especially refreshing on a warm day. Creamy avocado is paired with juicy tomatoes, crisp cucumber, red onion, cilantro, and lime. There is very little preparation involved, yet the finished salad brings plenty of texture and freshness to the table.

Prep Time: 10 minutes
Cook Time: 0 minutes
Course: Salad / Side Dish
Cuisine: Mexican
Equipment: Bowl, knife, cutting board
No. of Ingredients: 8

Ingredients

  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Instructions

  1. Combine the tomatoes, cucumber, onion, and cilantro in a bowl.
  2. Add the diced avocado carefully.
  3. Drizzle with lime juice and olive oil.
  4. Season with salt.
  5. Gently fold everything together without crushing the avocado.
  6. Serve right away for the best texture.

What to Serve With: Grilled fish, chicken, tacos, rice, or beans.
What to Drink With: Cucumber agua fresca, lime water, or iced tea.

9. Roasted Vegetables

Roasted Vegetables are an easy way to bring more color and natural sweetness to a Mexican-inspired meal. The high oven temperature caramelizes the edges while keeping the centers tender. Bell peppers, zucchini, onions, and corn work especially well together, but you can easily adjust the vegetables according to what you have available.

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Side Dish
Cuisine: Mexican-Inspired
Equipment: Baking sheet, parchment paper, knife, cutting board
No. of Ingredients: 8

Ingredients

  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 1 cup corn kernels
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Place the zucchini, peppers, onion, and corn on a baking sheet.
  3. Drizzle with olive oil and sprinkle with chili powder and salt.
  4. Toss until the vegetables are evenly coated.
  5. Spread everything into a single layer so the vegetables roast instead of steam.
  6. Roast for 20–25 minutes, stirring once halfway through.
  7. Serve while warm.

What to Serve With: Grilled chicken, steak, tacos, rice bowls, or beans.
What to Drink With: Agua fresca, iced tea, or citrus sparkling water.

10. Cilantro Lime Rice

Cilantro Lime Rice is bright, fluffy, and incredibly versatile. Fresh lime gives the rice a gentle citrus flavor while cilantro adds a clean herbal note. It is a wonderful alternative to traditional Mexican rice when you want something lighter and works particularly well in burrito bowls and alongside grilled chicken or seafood.

Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Side Dish
Cuisine: Mexican-Inspired
Equipment: Saucepan, fork, knife, measuring cups
No. of Ingredients: 7

Ingredients

  • 1 cup long-grain white rice
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest

Instructions

  1. Rinse the rice under cold water until the water runs mostly clear.
  2. Place the rice, water, olive oil, and salt in a saucepan.
  3. Bring to a boil, then reduce the heat to low and cover.
  4. Cook for 15–18 minutes, or until the liquid is absorbed.
  5. Remove from the heat and let the rice rest covered for 5 minutes.
  6. Fluff with a fork, then gently stir in the cilantro, lime juice, and zest.

What to Serve With: Burrito bowls, grilled chicken, shrimp, tacos, or black beans.
What to Drink With: Lime agua fresca, horchata, or sparkling water.

11. Elote Salad

Elote Salad captures the flavors of Mexican street corn in a convenient bowl. Sweet corn combines with creamy dressing, tangy lime, salty cotija cheese, chili powder, and cilantro. It is easier to serve at gatherings than corn on the cob and can be enjoyed warm, chilled, or at room temperature.

Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Salad / Side Dish
Cuisine: Mexican
Equipment: Skillet, mixing bowl, spoon, knife
No. of Ingredients: 8

Ingredients

  • 4 cups corn kernels
  • 1 tablespoon butter
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/2 cup cotija cheese
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 2 tablespoons chopped cilantro

Instructions

  1. Melt the butter in a large skillet over medium-high heat.
  2. Add the corn and cook for 7–10 minutes, stirring occasionally, until tender with lightly browned edges.
  3. Transfer the corn to a mixing bowl and let it cool slightly.
  4. Stir together the mayonnaise, sour cream, and lime juice.
  5. Add the dressing to the warm corn and mix gently.
  6. Fold in the cotija cheese, chili powder, and cilantro.
  7. Taste and add more lime or chili powder if desired.

What to Serve With: Tacos, grilled meats, enchiladas, or fajitas.
What to Drink With: Horchata, agua fresca, limeade, or iced tea.

12. Fresh Garden Salad

A Fresh Garden Salad provides a crisp and uncomplicated addition to heavier Mexican meals. Lettuce, tomatoes, cucumber, carrots, and onion create a colorful base, while a simple lime dressing keeps everything bright. It is an excellent option when you want a side that can be prepared quickly without turning on the stove.

Prep Time: 15 minutes
Cook Time: 0 minutes
Course: Salad / Side Dish
Cuisine: Mexican-Inspired
Equipment: Large bowl, small bowl, knife, cutting board
No. of Ingredients: 9

Ingredients

  • 4 cups chopped romaine lettuce
  • 1 cup cherry tomatoes
  • 1 cucumber, sliced
  • 1 carrot, grated
  • 1/4 cup red onion, sliced
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the lettuce, tomatoes, cucumber, carrot, and onion in a large salad bowl.
  2. In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper.
  3. Pour the dressing over the vegetables just before serving.
  4. Toss gently until the vegetables are lightly coated.
  5. Serve immediately while the lettuce is crisp.

What to Serve With: Enchiladas, tacos, grilled chicken, steak, or rice and beans.
What to Drink With: Lemonade, jamaica, lime water, or iced tea.

13. Salsa Verde

Salsa Verde has a fresh, tangy flavor that instantly livens up almost any Mexican meal. Tomatillos provide the characteristic tartness, while jalapeño, onion, garlic, and cilantro build layers of flavor. Roasting the vegetables first adds a subtle smoky quality that makes this salsa especially delicious with tacos and tortilla chips.

Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Salsa / Side Dish
Cuisine: Mexican
Equipment: Baking sheet, blender, knife, cutting board
No. of Ingredients: 7

Ingredients

  • 8 tomatillos, husked and rinsed
  • 1–2 jalapeños
  • 1/4 white onion
  • 1 garlic clove
  • 1/4 cup fresh cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt

Instructions

  1. Preheat the broiler or oven to high heat.
  2. Arrange the tomatillos, jalapeños, onion, and garlic on a baking sheet.
  3. Roast for 6–10 minutes, turning once, until the vegetables develop browned spots and soften.
  4. Transfer everything to a blender.
  5. Add the cilantro, lime juice, and salt.
  6. Blend until the salsa reaches your preferred consistency. For a chunkier salsa, pulse rather than blending continuously.
  7. Taste and adjust the salt or lime juice before serving.

What to Serve With: Tortilla chips, enchiladas, tacos, eggs, grilled chicken, or pork.
What to Drink With: Horchata, lime agua fresca, or a cold citrus drink.

14. Sweet Plantains

Sweet Plantains, or plátanos maduros, become soft and caramelized when cooked, creating a delicious contrast to savory Mexican and Latin-inspired dishes. The secret is using plantains with heavily spotted or nearly black skins, since they are naturally sweeter and softer inside. A little oil is all that is needed to create beautifully golden slices.

Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Side Dish
Cuisine: Latin American
Equipment: Skillet, knife, cutting board, spatula
No. of Ingredients: 3

Ingredients

  • 2 very ripe plantains
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt

Instructions

  1. Peel the plantains by cutting off both ends and making a shallow slit along the skin.
  2. Remove the peel and slice the plantains diagonally into pieces about 1/2 inch thick.
  3. Heat the oil in a large skillet over medium heat.
  4. Arrange the slices in a single layer and cook for 2–3 minutes per side.
  5. Continue turning them until both sides are deeply golden and caramelized.
  6. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
  7. Serve warm while the centers are soft and tender.

What to Serve With: Black beans, rice, grilled meats, tacos, or Latin-inspired bowls.
What to Drink With: Horchata, cinnamon agua fresca, or fresh fruit juice.

15. Creamy Corn Salad

Creamy Corn Salad is an easy side for cookouts, family dinners, and casual gatherings. Sweet corn is combined with a smooth, tangy dressing and finished with cilantro and lime for freshness. The chilled texture makes it especially enjoyable on warm days, and it can be prepared ahead of time so there is less to do when dinner arrives.

Prep Time: 10 minutes
Cook Time: 8 minutes
Course: Salad / Side Dish
Cuisine: Mexican-Inspired
Equipment: Skillet, mixing bowl, spoon, knife
No. of Ingredients: 8

Ingredients

  • 4 cups corn kernels
  • 1 tablespoon butter
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

Instructions

  1. Melt the butter in a skillet over medium heat.
  2. Add the corn and cook for 6–8 minutes, stirring occasionally, until tender and lightly golden.
  3. Remove the skillet from the heat and allow the corn to cool for several minutes.
  4. In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and salt.
  5. Add the cooled corn and stir until evenly coated.
  6. Fold in the cilantro.
  7. Refrigerate for at least 20 minutes before serving so the flavors have time to blend.
  8. Give the salad a gentle stir just before serving.

What to Serve With: Grilled chicken, carne asada, tacos, burgers, quesadillas, or grilled shrimp.
What to Drink With: Agua fresca, horchata, limeade, or iced tea.

Related posts:

15 Healthy Breakfast Recipes to Kickstart Your Day 15 Vegan Recipes for a Flavor-Packed, Compassionate Diet 11 Fall Meals to Make Every Dinner a Delight 15 Smoked Sausage Recipes: Easy, Flavorful Meals for Every Day 15 Easy Crockpot Recipes with Few Ingredients for Busy Weeknights | Simple Family Meals Everyone Loves 15 Healthy Kale Soup Recipes for Easy, Nourishing, and Flavor-Packed Homemade Meals 15 Fresh and Easy Summer Soup Recipes for Light and Healthy Meals 15 Best Side Dishes for Enchiladas Everyone Will Enjoy