Vegetarian Cheese and Bean Empanadas

These Vegetarian Cheese and Bean Empanadas are perfect for those who prefer a meatless option but don’t want to miss out on a delicious empanada. Easily prepare them with a delicious filling of GOYA® <a title="Black Beans Can" href="https://www.goya.com/en/products/black-beans-can/" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a>, GOYA® <a title="Whole Kernel Corn" href="https://www.goya.com/en/products/frozen-ingredients/vegetables#whole-kernel-corn#whole-kernel-corn" data-udi="https://goya.com/en/products/frozen-ingredients/vegetables#whole-kernel-corn" data-anchor="#whole-kernel-corn">Whole Kernel Golden Corn</a>, spices, and the rich flavor of GOYA® <a title="Queso Blanco" href="https://www.goya.com/en/products/queso-blanco/" data-udi="https://goya.com/en/products/queso-blanco">Queso Blanco</a> cheese, all wrapped in convenient GOYA® <a title="Empanada Dough-Puff Pastry for Baking" href="https://www.goya.com/en/products/empanada-dough-puff-pastry-for-baking/" data-udi="https://goya.com/en/products/empanada-dough-puff-pastry-for-baking">Empanada Dough-Puff Pastry for Baking</a>. Bake them in the oven for just a few minutes, and they’ll be ready to enjoy!

Total Time

50m

Prep Time:20m

Yields:12 empanadas

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Ingredients

1 can
(15.5 oz.)

GOYA® Black Beans , drained and rinsed

2 cups

GOYA® Queso Blanco , shredded cheese

½ cup

from 1 can GOYA® Whole Kernel Corn , rinsed and drained

¼ cup

GOYA® Recaito

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 pkg.
(11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking (12 discs)

egg whisked with 2 tsp. water

GOYA® Salsa Pico de Gallo – Mild and guacamole, optional

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Directions

Kitchen View

Step 1

Preheat oven to 375°F.

Step 2

In medium bowl, stir together black beans, cheese, corn, Recaito and Adobo.

Step 3

Spoon 2 tbsp. cheese mixture onto middle of an empanada disc. Brush edges of pastry with egg wash. Fold pastry over filling to make a half-moon shape. Pinch and twist edges of pastry together to seal. Using paring knife, create a vent on top of empanada to allow air to escape. Transfer to parchment paper–lined baking sheet. Repeat with remaining cheese mixture and pastry discs. Brush empanadas with more egg wash.

Step 4

Bake for 15 minutes. Reapply egg wash and bake for 13 to 15 minutes or until pastry is golden brown and filling is heated. Serve empanadas with GOYA® Salsa Pico de Gallo and guacamole for dipping. Note: Alternatively, use GOYA® <a title="Empanada Dough for Frying" href="https://www.goya.com/en/products/empanada-dough-for-frying/" data-udi="https://goya.com/en/products/empanada-dough-for-frying">Empanada Dough for Frying</a> and fry in GOYA® <a title="Vegetable Oil" href="https://www.goya.com/en/products/vegetable-oil/" data-udi="https://goya.com/en/products/vegetable-oil">Vegetable Oil</a> according to package directions.