Easy Turkey Empanadas

Ok, I am starting off by warning you, these are ADDICTIVE!! I love these so much and they are perfect as a main dish with a side salad, or as an appetizer (think Superbowl everyone!!)  Now before I get criticized, these are NOT one of the lowest calorie recipes I have made, but they are loaded with protein and fiber! I don’t make these often, but with the Superbowl coming up, I thought this would be the perfect game time appetizer.  I also love have versatile empanadas are, you make them with whatever you like.  This is how we like them here in the Kelly house…

First off, I use these…GOYA empanada discs.  You can make your own lower calorie dough or use pastry puff, but I used these for the convenience and ease…

They are so easy to use and are the perfect size to stuff your empanadas.  I have also used this wonderful recipe from Dietician on the Run for whole wheat empanada dough that turned out delicious!

Ingredients:

• 2 packages of Goya empanada discs (10 in each bag so 20)
• 1 lb of lean organic ground beef, turkey or chicken (I use turkey)
• 1 can organic pinto beans, drained and rinsed
• 1 can organic black beans, drained and rinsed
• 1 10 oz package of organic frozen corn
• 6 plum tomatoes, diced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon chili powder
• 1/4 teaspoon coriander
• 1/3 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 reduced fat mexican blend finely shredded cheese
• 1/2 cup water
• 1 tablespoon of extra virgin olive oil
• 1/2 white onion, finely diced

• Preheat oven to 350 degrees F.
• Place olive oil in skillet with onion.  Sautee’ 1-2 minutes over medium heat until translucent.
• Add ground turkey and sautee’ until no longer pink.  Add 1/2 cup water, cumin, coriander, chili powder and red pepper flakes. Stir until well mixed and put it to low heat.
• Add frozen corn, beans and tomatoes.  Make sure it is completely mixed and let sit for a few minutes. Remove from heat.
• Take out your Goya Discs and two baking sheets sprayed with non-stick cooking spray.  Next, lay the discs flat and spread 2 spoonfuls of the meat mixture on the bottom half of the disc (as shown in picture below) sprinkle some cheese on top.

• Fold over and pinch the ends closed with your fingers. Make sure the ends are completely closed.  You can also take a fork and make slit marks along the edges
• Continue to make all of the empanadas.  Place in preheated oven for 20-25 minutes until light golden brown.  I always have leftover meat so I usually make a taco salad the next day with fresh cilantro or make them into wraps (kids love those!) You will be guaranteed to score points with your family with these! ENJOY : O )

* Nutrition information provided by www.caloriecount.com.  May not be 100% accurate