Recipe Source: BVSD
  • 100
  • 1
  • Serving Measure: each
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 serving = 1 empanada
  • Nutrition Link: 80138
  • Food Category: Vegetarian
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Boulder Valley School District Food Services

    Black Beans yield 56%

  • Preparation Instructions:

    Get calzone dough out and start the thawing process. Small stacks on sheet pans seem to work best.
    Mix all ingredients together except 2nd amount of salt, paprika, and parsley . Use a #16 (1/4 cup) disher and put mix on a calzone dough.
    Fold dough over mix and crimp dough down. Place 20 empanadas on 1 sheet pan.
    Brush empanadas with oil. Sprinkle spices (2nd salt amount in ingredients, paprika, and parsley) over the empanadas. Using a fork or knife, poke vent holes in top of empanadas.
    Place empanadas in freezer. Slack empanadas 30 minutes prior to cooking.
    Bake in 350 degree oven on low fan approximately 20 minutes or until golden brown and internal temp is 145 degrees.

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 1.5 Calories: 259.76
Dark Green: 0 Milk: 0 Sat. Fat: 7.85%
Red Orange: 0 Grains: 2 Sodium: 690.28
Legumes: 0.125
Starchy: 0
Other: 0
Additional: 0

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