Shortcut Gluten Free Empanadas Made With Grain Free Tortillas Recipes
SHORTCUT GLUTEN-FREE EMPANADAS MADE WITH GRAIN-FREE TORTILLAS
These shortcut gluten-free empanadas are so easy to make and even more fun to eat. Use this recipe to create a delicious bean, corn and avocado filling, and secure the mixture inside a grain-free cassava flour tortilla. Delicious!
Provided by Jenny Levine Finke
Categories Appetizer Dinner Lunch Snack
Time 16m
Number Of Ingredients 13
Steps:
- Preheat your oven to 425º F and line a baking sheet with parchment paper. Set aside.
- Combine the corn, beans, jalapeno, cumin and chili powder in a bowl and mix everything together. Add avocado, lime and cilantro and gently mash the avocado into the mixture with a fork. Add salt and pepper to taste. Set aside.
- Crack egg into a separate small bowl and blend with a fork. Set aside.
- Heat cassava flour tortillas over low heat in a non-stick pan for about 1 minute per side. A little heat will make them extremely flexible.
- Place one of the warmed tortillas on your dough press. Add a spoonful of the filling mixture + about 1 tablespoon of shredded cheddar or Mexican cheese.
- Brush egg along the outer edges of the tortilla. This will work as the glue to help hold the edges of the tortilla together.
- Gently fold the empanada press in half and apply a good amount of pressure to seal the ends of the tortillas in place. Place the empanada on your baking sheet and repeat this process until all the empanadas are done.
- Brush the top of each empanada with the egg mixture. This will give them a shiny appearance once baked.
- Bake the empanadas for 4-6 minutes until warmed through and only lightly brown. Allow empanadas a few minutes to cool before eating.
Nutrition Facts : Calories 140 kcal, Carbohydrate 8 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 54 mg, Sodium 236 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
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