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.)
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
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 – Mild, and guacamole, optional
Directions
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>
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Vegetarian Cheese and Bean Empanadas
Prep Time: 20m
Total time: 50m
Yields: 12 empanadas
<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>
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
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 – Mild, and guacamole, optional
Directions
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>
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