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Black Bean & Mushroom Empanadas

Rich black bean empanadas with cheese, peppers and tomatoes.

Yield: 88, 3-inch Empanadas
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Black Bean & Mushroom Empanadas


1  pch Santiago┬« Seasoned Vegetarian Black Beans, prepared
2  cups Cheddar cheese, shredded
2  cups Diced, canned tomatoes, drained
4  cups Chopped, cooked mushrooms (about 3 lbs raw mushrooms)
1  cup Roasted canned chili peppers, thoroughly drained
88  each 3-inch, empanada shells


  1. Prepare Santiago® Seasoned Vegetarian Black Beans according to package directions. Add cheese, tomatoes, mushrooms, and peppers to beans.
  2. Portion bean mixture onto empanada shell using a #30 scoop, fold in half, pinch to seal, place on parchment lined sheet pans. Repeat with remaining bean mixture and empanada shells.
  3. Bake in a convection oven at 350┬░ F until golden brown and heated through, about 15 min. Serve or hold hot.

Nutritional Information Per Serving

Calories - 220 Protein - 11 g SatFat - 4 g
Fat - 7 g Carbs - 31 g Fiber - 5 g
Iron - 6 % Sodium - 400 mg
Vitamin A - 6 %
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