Low Sodium Beyond Meat and Cheese Empanada
Take your snack game to the next level with these flavorful Low Sodium Beyond Meat and Cheese Empanadas! Perfect for those watching their sodium intake, this recipe combines hearty Beyond Meat ground, vibrant vegetables, and just the right amount of low sodium cheddar cheese, all wrapped in tender empanada dough. Seasoned with warming spices like cumin, paprika, and chili powder, each bite is a delicious swirl of smoky, savory goodness. With the added crunch of corn and creaminess of black beans, these oven-baked empanadas are golden, crispy, and bursting with bold yet balanced flavors. With only 20 minutes of prep time, they make an ideal option for meal preps, gatherings, and easy weeknight dinners. Whether served as an appetizer or a main, they’re sure to be a crowd-pleaser while keeping your health goals in check!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Green bell pepper, finely chopped
- 12 ounces Beyond Meat ground, low sodium
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Chili powder
- 0.5 cup Unsalted corn kernels, drained
- 0.5 cup Low sodium black beans, drained and rinsed
- 0.25 cup Fresh cilantro, chopped
- 1 cup Low sodium cheddar cheese, shredded
- 10 discs Empanada dough, low sodium
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and garlic to the skillet, sauté for 2-3 minutes until the onion becomes translucent.
Stir in the chopped bell pepper and cook for another 2 minutes.
Add the Beyond Meat ground to the skillet, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
Sprinkle the cumin, paprika, black pepper, and chili powder over the mixture and stir well to incorporate the spices.
Add the corn kernels and black beans, stirring until everything is combined and heated through.
Remove the skillet from heat and fold in the chopped cilantro and half of the shredded cheddar cheese.
Place the empanada discs on a clean surface. Spoon about 2 tablespoons of the filling onto the center of each disc.
Sprinkle a bit of the remaining cheddar cheese over the filling on each empanada.
Lightly brush the edges of the dough with water.
Fold the dough over the filling to create a half-moon shape and press the edges together tightly. Use a fork to crimp the edges, sealing the empanada.
Place the empanadas on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 minutes, or until the empanadas are golden and crispy.
Remove from the oven and let them cool for a few minutes before serving.
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 25.0 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1356 mg | 104% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2561 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
