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Garbazorizo Bean and Cheese Empanadas

December 19, 2017

One of the best flavor combinations I’ve been experiencing lately has been the mixture of garbanzo beans and chorizo: garbanzorizo.  The mixture is very versatile and can be used as a topping for polenta, mashed potatoes, pasta, or as a stuffing for a taco, burrito or tamales.  The spices in the chorizo blend perfectly with the mild garbanzo flavor.  Not to mention the texture the garbanzo beans give this blend a great mouthfeel with the various flavors and textures.

For the last few weeks, I’ve been transforming some of my favorite meals into vegetarian dishes, and I just had to give this one a try.  I received a new IMUSA empanada press last week so I found this to be the perfect opportunity to make garbanzorizo empanadas with soy chorizo, refried pinto beans and a sprinkle of cheese to keep it all together.

I love empanadas just as much as I love tacos.  They take a bit more work to prepare, but with IMUSA tools such as their empanada press, they are a breeze to prepare.  With easy to use and easy to clean, the IMUSA empanada press is also perfect for dumplings.  It seals stuffing inside dough and creates a ridge edge, giving it a half moon design. Every empanada will bake perfectly and no empanada-making skills are needed when working with IMUSA’s empanada press.

In light of the holidays, I will be giving away an IMUSA set similar to the one pictured below.  All you have to do is enter below for your opportunity to win.  Good luck and happy holidays!


Garbazorizo Bean and Cheese Empanadas

Yield: Makes 18-20


  • 2 teaspoons grape seed oil
  • 1/3 cup white onion, chopped
  • 6 ounces soy chorizo
  • 1 (15.5 ounce) can garbanzo beans, drained
  • 1 1/4 cup refried pinto beans
  • 1 1/4 cup mozzarella cheese, shredded
  • 20 puff pastry dough discs for turnovers
  • 1 egg, beaten


  1. Preheat oven to 400° F.
  2. Line 2 large baking trays with parchment paper. Set aside.
  3. Heat grape seed oil in a large skillet over medium heat. Cook onion for 1 minute. Add chorizo and cook for 5 minutes; stirring and breaking it up into small pieces with a large spatula.
  4. Add garbanzos and continue to stir until mixture thickens; about 5 minutes. Remove from heat.
  5. In a working area, set up the IMUSA Turnover Press, garbanzo mixture, beans and cheese in separate bowls.
  6. Place a puff pastry disk on turnover press, place 1 tablespoon garbanzo/soy chorizo filling, beans and cheese in the center of the dough. Close turnover press, open and place turnover on prepared baking sheet. Repeat with remaining dough and fillings.
  7. Prick each empanada 3-4 times with a fork. Brush with egg and bake for 25-30 minutes or until golden brown.


This is a sponsored post by IMUSA. All opinions are my own.

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