Appetizer

Vegetarian Cheese and Bean Empanadas

Vegetarian Cheese and Bean Empanadas

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<p>These <em>Vegetarian Cheese and Bean Empanadas</em> 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!</p>

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

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2 cups

GOYA® Queso Blanco, shredded cheese

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½ cup

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

¼ cup

GOYA® Recaito

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1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 pkg.
(11.6 oz.)

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

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1

egg whisked with 2 tsp. water

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

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Directions

Kitchen View

Step 1

<p>Preheat oven to 375°F.</p>

Step 2

<p>In medium bowl, stir together black beans, cheese, corn, Recaito and Adobo.</p>

Step 3

<p>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.</p>

Step 4

<p>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.</p> <p><strong>Note:</strong> 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.</p>

Products in this Recipe

Black-Beans_Front

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Black Beans
queso-blanco

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Queso Blanco
Frozen Whole Kernel Corn_Front
Whole Kernel Corn
Recaito Culantro Cooking Base 12 OZ_Front

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Recaito
3828_Adobo with Pepper 8 OZ_Front

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Adobo All-Purpose Seasoning with Pepper
9167_Tapas-Empanada-Dough_5 in-Hojaldradas_Front

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Empanada Dough-Puff Pastry for Baking
2891_Mild Salsa Pico de Gallo_Front

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Salsa Pico de Gallo – Mild

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Recipe Tags

Appetizer

Vegetarian

Beans

Baked

All-Occasion

under 50 minutes

All-Year

Empanadas

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