The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.
If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 
Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!
Ingredients:
For the empanada crust:
1/2 cup of almond flour
1/2 cup of tapioca flour
1 cup of full fat coconut milk,  canned
olive oil or butter for cooking
For the black bean filling:
1 1/2 cups of cooked black beans, fresh or canned
1/2 of a red onion, diced
2 chipotle peppers, chopped
1/2 bunch of cilantro, de stemmed and chopped
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of sea salt ( or more to taste)
1/2 tsp of honey
freshly ground pepper to taste
Method:
For the empanada crust:
Preheat the oven to 350 F. 
Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
 Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
Repeat steps 3 and 4 until all the batter is gone. 
For the black bean filling and empanada assembly:
In a medium sized bowl stir together all of your black bean filling ingredients. 
Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F. 

The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.
If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 
Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!
Ingredients:
For the empanada crust:
1/2 cup of almond flour
1/2 cup of tapioca flour
1 cup of full fat coconut milk,  canned
olive oil or butter for cooking
For the black bean filling:
1 1/2 cups of cooked black beans, fresh or canned
1/2 of a red onion, diced
2 chipotle peppers, chopped
1/2 bunch of cilantro, de stemmed and chopped
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of sea salt ( or more to taste)
1/2 tsp of honey
freshly ground pepper to taste
Method:
For the empanada crust:
Preheat the oven to 350 F. 
Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
 Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
Repeat steps 3 and 4 until all the batter is gone. 
For the black bean filling and empanada assembly:
In a medium sized bowl stir together all of your black bean filling ingredients. 
Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F. 

The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.
If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 
Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!
Ingredients:
For the empanada crust:
1/2 cup of almond flour
1/2 cup of tapioca flour
1 cup of full fat coconut milk,  canned
olive oil or butter for cooking
For the black bean filling:
1 1/2 cups of cooked black beans, fresh or canned
1/2 of a red onion, diced
2 chipotle peppers, chopped
1/2 bunch of cilantro, de stemmed and chopped
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of sea salt ( or more to taste)
1/2 tsp of honey
freshly ground pepper to taste
Method:
For the empanada crust:
Preheat the oven to 350 F. 
Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
 Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
Repeat steps 3 and 4 until all the batter is gone. 
For the black bean filling and empanada assembly:
In a medium sized bowl stir together all of your black bean filling ingredients. 
Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F. 

The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.
If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 
Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!
Ingredients:
For the empanada crust:
1/2 cup of almond flour
1/2 cup of tapioca flour
1 cup of full fat coconut milk,  canned
olive oil or butter for cooking
For the black bean filling:
1 1/2 cups of cooked black beans, fresh or canned
1/2 of a red onion, diced
2 chipotle peppers, chopped
1/2 bunch of cilantro, de stemmed and chopped
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of sea salt ( or more to taste)
1/2 tsp of honey
freshly ground pepper to taste
Method:
For the empanada crust:
Preheat the oven to 350 F. 
Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
 Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
Repeat steps 3 and 4 until all the batter is gone. 
For the black bean filling and empanada assembly:
In a medium sized bowl stir together all of your black bean filling ingredients. 
Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F. 

The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.
If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 
Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!
Ingredients:
For the empanada crust:
1/2 cup of almond flour
1/2 cup of tapioca flour
1 cup of full fat coconut milk,  canned
olive oil or butter for cooking
For the black bean filling:
1 1/2 cups of cooked black beans, fresh or canned
1/2 of a red onion, diced
2 chipotle peppers, chopped
1/2 bunch of cilantro, de stemmed and chopped
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of sea salt ( or more to taste)
1/2 tsp of honey
freshly ground pepper to taste
Method:
For the empanada crust:
Preheat the oven to 350 F. 
Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
 Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
Repeat steps 3 and 4 until all the batter is gone. 
For the black bean filling and empanada assembly:
In a medium sized bowl stir together all of your black bean filling ingredients. 
Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F. 

The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.
If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 
Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!
Ingredients:
For the empanada crust:
1/2 cup of almond flour
1/2 cup of tapioca flour
1 cup of full fat coconut milk,  canned
olive oil or butter for cooking
For the black bean filling:
1 1/2 cups of cooked black beans, fresh or canned
1/2 of a red onion, diced
2 chipotle peppers, chopped
1/2 bunch of cilantro, de stemmed and chopped
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of sea salt ( or more to taste)
1/2 tsp of honey
freshly ground pepper to taste
Method:
For the empanada crust:
Preheat the oven to 350 F. 
Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
 Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
Repeat steps 3 and 4 until all the batter is gone. 
For the black bean filling and empanada assembly:
In a medium sized bowl stir together all of your black bean filling ingredients. 
Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F. 

The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.
If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 
Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!
Ingredients:
For the empanada crust:
1/2 cup of almond flour
1/2 cup of tapioca flour
1 cup of full fat coconut milk,  canned
olive oil or butter for cooking
For the black bean filling:
1 1/2 cups of cooked black beans, fresh or canned
1/2 of a red onion, diced
2 chipotle peppers, chopped
1/2 bunch of cilantro, de stemmed and chopped
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of sea salt ( or more to taste)
1/2 tsp of honey
freshly ground pepper to taste
Method:
For the empanada crust:
Preheat the oven to 350 F. 
Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
 Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
Repeat steps 3 and 4 until all the batter is gone. 
For the black bean filling and empanada assembly:
In a medium sized bowl stir together all of your black bean filling ingredients. 
Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F. 

The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.
If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 
Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!
Ingredients:
For the empanada crust:
1/2 cup of almond flour
1/2 cup of tapioca flour
1 cup of full fat coconut milk,  canned
olive oil or butter for cooking
For the black bean filling:
1 1/2 cups of cooked black beans, fresh or canned
1/2 of a red onion, diced
2 chipotle peppers, chopped
1/2 bunch of cilantro, de stemmed and chopped
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of sea salt ( or more to taste)
1/2 tsp of honey
freshly ground pepper to taste
Method:
For the empanada crust:
Preheat the oven to 350 F. 
Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
 Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
Repeat steps 3 and 4 until all the batter is gone. 
For the black bean filling and empanada assembly:
In a medium sized bowl stir together all of your black bean filling ingredients. 
Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F. 

The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.
If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 
Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!
Ingredients:
For the empanada crust:
1/2 cup of almond flour
1/2 cup of tapioca flour
1 cup of full fat coconut milk,  canned
olive oil or butter for cooking
For the black bean filling:
1 1/2 cups of cooked black beans, fresh or canned
1/2 of a red onion, diced
2 chipotle peppers, chopped
1/2 bunch of cilantro, de stemmed and chopped
1/2 tsp of cumin
1/2 tsp of paprika
1/4 tsp of sea salt ( or more to taste)
1/2 tsp of honey
freshly ground pepper to taste
Method:
For the empanada crust:
Preheat the oven to 350 F. 
Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
 Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
Repeat steps 3 and 4 until all the batter is gone. 
For the black bean filling and empanada assembly:
In a medium sized bowl stir together all of your black bean filling ingredients. 
Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F. 

The end of summer is just around the corner. While I am anxiously awaiting fall I won’t deny that I will miss some of my favorite summer recipes, these empanadas being one of them. With the crazy work schedule that I have been keeping lately these have made lunch and dinners on the go much more bearable. I am sort of obsessed with the combination of cilantro and chipotle peppers right now and this recipe packs both flavors in perfectly.

If you remember the Peach & Honey Hand Pies that I posted a few weeks back then you will recognize the recipe for the empanada crust. After the hand pies were such a success I couldn’t resist trying my hand at a savory version and I’m glad I did. 

Some other stuff: I got this book for my nephew recently but have fallen in love with it myself. If your in the market for a good book for a little one (or yourself, I won’t tell anyone) then I couldn’t recommend it more. I found this video to pack a powerful and desperately needed message. And lastly but most certainly not least I can’t help but share this EP recently released by one of my best friends. Check out her website too while your at it, she’s amazing!

Ingredients:

For the empanada crust:

  • 1/2 cup of almond flour
  • 1/2 cup of tapioca flour
  • 1 cup of full fat coconut milk,  canned
  • olive oil or butter for cooking

For the black bean filling:

  • 1 1/2 cups of cooked black beans, fresh or canned
  • 1/2 of a red onion, diced
  • 2 chipotle peppers, chopped
  • 1/2 bunch of cilantro, de stemmed and chopped
  • 1/2 tsp of cumin
  • 1/2 tsp of paprika
  • 1/4 tsp of sea salt ( or more to taste)
  • 1/2 tsp of honey
  • freshly ground pepper to taste

Method:

For the empanada crust:

  • Preheat the oven to 350 F. 
  • Stir together the almond flour, tapioca flour and coconut milk. Give it a good whisk to smooth out the lumps, its okay if there are a few. 
  •  Heat a dab of oil olive/butter in a large sauté pan over medium high heat. 
  • Ladle 1/4 a cup of batter on the pan into a small circle resembling a pancake. Allow to cook until the bottom of the batter is firm and golden brown then flip and allow to cook until the other side is firm.  Remove from the skillet and place on a parchment paper lined baking sheet. 
  • Repeat steps 3 and 4 until all the batter is gone. 

For the black bean filling and empanada assembly:

  1. In a medium sized bowl stir together all of your black bean filling ingredients. 
  2. Spoon 3-4 tbsp of black bean filling down the middle of each empanada crust then fold the top of each empanada over the black bean filling and pinch closed. Be sure not to over fill the empanadas or they won’t pinch closed. 
  3. Bake in the oven for 30-40 minutes or until the tops of the empanadas are crispy and golden.
  4. Keep any leftovers in an airtight container and reheat in the oven for 20 min at 350 F.