Turkey and Vegetable Empanadas


Recipe by Meme Inge, MS, RDN with Living Well Kitchen

Serves 4

8 oz ground turkey
8 oz brown or white mushrooms (chopped)
1⁄2 tsp salt
1⁄2 tsp paprika
1⁄2 tsp garlic powder
1⁄4 tsp ground ginger
1⁄8 tsp turmeric
1⁄8 tsp cayenne pepper
3⁄4 c shredded cheddar cheese (divided)
1 tbsp olive oil

8 (8-inch) whole wheat tortillas

Preheat oven to 375 degrees.

Line baking sheet with foil (for easier cleanup).

Heat large skillet over medium-high heat. Add ground turkey and mushrooms. Cook, stirring often, for 10 minutes. Drain if needed. Add Libby's® Mixed Vegetables, salt, paprika, garlic powder, ground ginger, turmeric and cayenne pepper. Stir well to coat everything.  Add 1/2 cup cheese and stir until the cheese melts. 

Brush or rub oil on one side of each tortilla. Flip tortillas over and fill each with about 1/3 to 1/2 cup turkey-vegetable mixture. Sprinkle each with remaining cheese (about 1/2 tablespoon per empanada). Push mixture to one side, and fold top part of the tortilla over so it folds in half. Use fork to press ends together. 

Transfer to baking sheet and bake for 20 minutes in preheated oven. Remove from oven and serve with salsa if desired. Enjoy!

Notes: If tortillas are coming apart when trying to press them shut, brush the inside of the tortilla with water or oil then seal the tortillas.