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!

 

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