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® Black Beans, GOYA® Whole Kernel Golden Corn, spices, and the rich flavor of GOYA® Queso Blanco cheese, all wrapped in convenient GOYA® Empanada Dough-Puff Pastry for Baking. 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
Ingredients
1 can
(15.5 oz.)
2 cups
½ cup
¼ cup
1 pkg.
(11.6 oz.)
1
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Directions
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® Empanada Dough for Frying and fry in GOYA® Vegetable Oil according to package directions.
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Vegetarian Cheese and Bean Empanadas
Prep Time 20m
Total time 50m
Yields: 12 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® Black Beans, GOYA® Whole Kernel Golden Corn, spices, and the rich flavor of GOYA® Queso Blanco cheese, all wrapped in convenient GOYA® Empanada Dough-Puff Pastry for Baking. Bake them in the oven for just a few minutes, and they’ll be ready to enjoy!
Ingredients
1 can (15.5 oz.)
2 cups
½ cup
¼ cup
1 pkg. (11.6 oz.)
1
Directions
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® Empanada Dough for Frying and fry in GOYA® Vegetable Oil according to package directions.
