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Black Bean and Cheese Empanadas

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Black Bean and Cheese Empanadas
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 8
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Go vegetarian without missing out on flavor with these yummy biscuit empanadas.

Ingredients

1
can (15 oz) Progresso™ black beans, drained, rinsed
1
tablespoon canned chopped chipotle chile in adobo sauce
1
teaspoon ground cumin
1/4
cup sliced green onions (4 medium)
1/2
cup crumbled Cotija cheese (2 oz)
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

Directions

  • 1 Heat oven to 350ºF. Line cookie sheet with cooking parchment paper. In medium bowl, mix beans, chile, cumin, onions and cheese.
  • 2 Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup mixture on center of each round.
  • 3 Fold each in half, gently stretching dough over filling.
  • 4 Using fork, press seams to seal. Place on cookie sheet. Bake 24 to 26 minutes or until golden brown.
Tips  

Can't take the heat? If your family isn't a fan of fiery spice, cut the chipotle back to 1 teaspoon.

Can't find Cotija? Try mozzarella instead.

Nutrition Information 
No nutrition information available for this recipe
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