Turkey and Black Bean Empanadas

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Turkey and Black Bean Empanadas

Turkey and Black Bean Empanadas
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: Robin Miller
Food Groups: Dairy, Grains, Protein
Main Ingredient: Chicken & Turkey, Bean & Legume
Meal Type: Dinner Entrée
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes), Kids Can Help Make It , Make Ahead


1 pound of cooked ground Turkey
1 15-oz can black Beans, rinsed and drained
1/2 cup Colby jack cheese
1/2 cup Cheddar cheese
1/2 cup prepared Salsa
2 tablespoon chopped Cilantro
1 teaspoon ground Cumin
2 (9 inch) refrigerated Pie crusts
1 Egg, beaten with water, for egg wash


Preheat oven to 425°.

In a large bowl, combine turkey, black beans, cheeses, cilantro and cumin. Mix well to combine.

Unroll pie crusts onto a flat surface. Using a 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion in mounds on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

Nutrient Information
Calories: 502
Total Fat: 17
Saturated Fat: 6
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 370
Carbohydrates: 48
Protein: 41
Fiber: 11
Vitamin A:
Vitamin C:
Calcium: 250

Cook's Notes:

Use less cheese to reduce the fat and calories in this recipe.