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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!
- 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 )
Serving Size 1 empanada
Amount Per Serving
% Daily Value*
* Nutrition information provided by www.caloriecount.com. May not be 100% accurate