Turkey and Vegetable Empanadas

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



Prep Time

15 min

Cook time

15 min


  • 8 ounces ground turkey

  • 8 ounces sliced mushrooms

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon tumeric

  • 1/8 teaspoon cayenne pepper

  • 1 can (14.5 oz.) Libby's Naturals French Style Green Beans, drained

  • 1 cup shredded cheese, divided

  • olive oil (for brushing tortillas)

  • 4 8-inch wheat tortillas


1. Preheat oven 375°F. Line baking sheet with foil (for easier cleanup).

2. Heat large skillet over medium-high. Add turkey and mushrooms. Cook, stirring often, for 10 minutes until turkey is no longer pink. Drain if needed. Add paprika, garlic powder, ground ginger, turmeric and cayenne pepper. Stir well to coat everything.  Gently mix in green beans and 1/2 cup cheese.

3. Brush or rub oil on one side of each tortilla. Flip tortillas over and divide turkey-vegetable mixture onto each one. Sprinkle with remaining cheese. Fold top part of tortilla over to create half circle. Use fork to press ends together.

4. Transfer to baking sheet and bake 15 minutes. Remove from oven and serve with salsa, if desired.