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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.)
GOYA® Black Beans, drained and rinsed
2 cups
GOYA® Queso Blanco, shredded cheese
½ cup
from 1 can GOYA® Whole Kernel Golden 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)
1
egg whisked with 2 tsp. water
GOYA® Salsa Pico de Gallo and guacamole, optional
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.
New from Goya
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