Veggie Empanadas

Ingredients

• for the stir fry filling
• 3 oz cremini mushrooms, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 broccoli, cut into small florets
• 1 can baby corn, roughly chopped
• 2 cloves garlic, chopped
• ½ C soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• for the empanadas
• 1 pack flour tortillas
• 1 C shredded manchego cheese
• 2 eggs, for egg wash
• optional: salsa, for serving