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 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 the 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 the mixture to one side, and fold the top part of the tortilla over so it folds in half. Using a form 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!
*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 didn't work in this recipe
Recipe from Living Well Kitchen https://blog.memeinge.com/turkey-and-vegetable-empanadas/