Turkey and Vegetable Empanadas recipe is a nutritious and delicious dinner made with only 12 budget-friendly ingredients.
About Turkey and Vegetable Empanadas
If you're not a big fan of spending one million dollars on food, you will like these turkey and veggie empanadas.
Bonus: this empanada recipe is also relatively quick to make.
Especially thanks to the canned (or frozen) mixed veggies, which save you on the prep time.
Canned veggies (and fruit for that matter) are fabulous to have in your pantry to add flavor, color, and nutrients to your meal. Plus, they save tons of time and money.
Running the risk of sounding dramatic, but I loathe rolling out dough. HATE IT. It makes me so mad. I can never get it to work, and I end up so frustrated.
So I decided on using tortillas as the "dough" for the empanadas and how easy that would be. Luckily, I was right! Using tortillas is not only delicious, but it's another time-friendly trick!
There are only 12 ingredients in the recipe, most of them being spices, and they are simple to make. Woohoo!
Ingredients
Turkey: Ground turkey is the meat used in this recipe. Ground chicken or beef can also be used, and shredded chicken or turkey is another option.
The recipe was tested using 85/15 ground turkey, but ground turkey breast is another option. You might need to add a little oil when cooking the ground turkey breast to prevent it from sticking to the skillet.
Mushrooms: To add extra nutrients, chopped mushrooms are cooked with ground turkey.
Mixed vegetables: Tested using canned mixed veggies, frozen mixed veggies are a great alternative. Make sure that the veggies are defrosted and well-drained, so there isn't excess liquid with them.
Spices: Salt, paprika, garlic powder, ginger, turmeric, and cayenne pepper are the spices included in these turkey and vegetable empanadas. You can omit any you don't have.
However, I recommend using at least two or three to give these enough flavor.
Cheese: Mozzarella, cheddar, Swiss, Gruyere, or Monterey Jack cheese can all be used in this recipe.
Oil: To keep the empanadas from sticking and help them hold together, rub a little oil like avocado oil, canola oil, or olive oil around the edges.
Tortillas: Use flour tortillas because corn tortillas don't work well in this recipe since they tear more easily than flour tortillas do.
Recipe Cost
- Ground turkey 8 ounces: $1.84
- Mushrooms 8 ounces: $1.98
- Mixed veggies 1 can: $0.88
- Salt ½ teaspoon: $0.01
- Paprika ½ teaspoon: $0.08
- Garlic powder ½ teaspoon: $0.04
- Ground ginger ¼ teaspoon: $0.03
- Turmeric ⅛ teaspoon: $0.02
- Cayenne pepper ⅛ teaspoon: $0.01
- Cheddar cheese 3 ounces: $0.75
- Olive oil 1 tablespoon: $0.24
- Flour tortillas 8: $2.32
TOTAL COST: $8.20 or $2.05/serving (Based on San Diego grocery stores 2023)
How to Make Turkey and Vegetable Empanadas
Time needed: 55 minutes
Enjoy this simple recipe for turkey vegetable empanadas.
- Cook the ground meat and mushrooms.
- Add the mixed vegetables, spices, and cheese.
- Fill the tortillas with the mixture.
- Fold and press them closed.
- Bake, and enjoy!
Recipe Tips
*The most time-consuming part of this recipe is pressing down the edges to close the empanadas, but honestly, it's the most fun.
If the tortillas are coming apart when you are trying to press them shut, you can brush the inside of the tortilla with water or oil; then seal the tortillas.
*Use gluten-free flour tortillas for gluten-free. Corn tortillas don't work in this recipe.
How to Make Allergy-Friendly
This recipe is naturally egg-free, soy-free, and nut-free. If you want it to be dairy-free, use dairy-free cheese.
For a gluten-free version, use gluten-free tortillas.
What to Serve With Turkey Veggie Empanadas
These are tasty when served with this low sodium salsa! Or add a side of fruit or a salad.
All of these options add extra nutrients and fiber, yay.
Final Thoughts:
From start to finish, these turkey and vegetable empanadas are ready in under an hour.
Plus, extras freeze well so you can double the recipes to have a meal ready from the freezer.
With only 12 budget-friendly ingredients, you'll be glad to have this simple recipe.
BUDGET-FRIENDLY DINNERS YOU'LL LOVE:
- Sausage and Lentil Casserole
- Steak Potato Soup
- Gluten Free Salmon Burger
- Healthy Twice Baked Potato with Cottage Cheese
Turkey and Vegetable Empanadas
Ingredients
- 8 ounces ground turkey
- 8 ounces mushrooms chopped
- 1 (15-ounce) can mixed vegetables drained
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- ¾ cup shredded cheddar cheese divided (3 ounces)
- 1 tablespoon olive oil
- 8 flour tortillas (8 inch)
Instructions
- Preheat the oven to 375*F. Line a baking sheet with foil (for easier cleanup).
- Heat a large skillet over medium-high heat. Add the ground turkey and mushrooms. Cook, stirring often, for 10 minutes. Drain if needed.
- Add drained mixed vegetables, salt, paprika, garlic powder, ground ginger, turmeric, and cayenne pepper. Stir well to coat everything.
- Add ½ cup cheese and stir until the cheese melts.
- Brush or rub oil on one side of each tortilla. Flip the tortillas over and fill each with about ⅓ to ½ cup of the turkey-vegetable mixture. Sprinkle each with remaining cheese (about ½ tablespoon per empanada).
- Push the mixture to one side, and fold the top part of the tortilla over so it folds in half. Use a fork to press the ends together.
- Transfer to the baking sheet and bake for 20 minutes in the preheated oven.
- Remove from oven and serve with salsa if desired. Enjoy!
Notes
Kelli @ Hungry Hobby
Sneaky sneak on the tortillas! Looks yummmy!!!!
Meme
Haha right?! So nice not to have to make dough! Thanks 🙂