Low Sodium Beyond Meat and Cheese Empanada

Craving a comforting, wholesome snack that doesn't compromise on flavor or nutrition? These Low Sodium Beyond Meat and Cheese Empanadas are the perfect answer! Made with a savory filling of plant-based Beyond Meat, vibrant veggies, and creamy low-sodium cheddar, these empanadas are spiced with aromatic cumin, paprika, and a hint of chili powder for just the right kick. Packed with protein from black beans and Beyond Meat, and wrapped in tender, golden low-sodium empanada dough, these hand-held delights are a healthier twist on a classic favorite. Ideal for meal prepping, family dinners, or on-the-go snacking, they’re baked to crispy perfection and suitable for those watching their sodium intake. Try serving them with homemade salsa or a dollop of guacamole for the ultimate flavorful experience!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a large skillet over medium heat.

Step 3

Add the chopped onion and garlic to the skillet, sauté for 2-3 minutes until the onion becomes translucent.

Step 4

Stir in the chopped bell pepper and cook for another 2 minutes.

Step 5

Add the Beyond Meat ground to the skillet, breaking it up with a spatula, and cook until browned, about 5-7 minutes.

Step 6

Sprinkle the cumin, paprika, black pepper, and chili powder over the mixture and stir well to incorporate the spices.

Step 7

Add the corn kernels and black beans, stirring until everything is combined and heated through.

Step 8

Remove the skillet from heat and fold in the chopped cilantro and half of the shredded cheddar cheese.

Step 9

Place the empanada discs on a clean surface. Spoon about 2 tablespoons of the filling onto the center of each disc.

Step 10

Sprinkle a bit of the remaining cheddar cheese over the filling on each empanada.

Step 11

Lightly brush the edges of the dough with water.

Step 12

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.

Step 13

Place the empanadas on a baking sheet lined with parchment paper.

Step 14

Bake in the preheated oven for 20 minutes, or until the empanadas are golden and crispy.

Step 15

Remove from the oven and let them cool for a few minutes before serving.

Nutrition Facts

Serving size	(1536.7g)

Amount per serving	% Daily Value*
Calories	3251.3

Total Fat 181.6g	0%
Saturated Fat 63.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 120mg	0%
Sodium 954.3mg	0%
Total Carbohydrate 275.9g	0%
Dietary Fiber 33.5g	0%
Total Sugars 25.0g
Protein 133.3g	0%

Vitamin D 24IU	0%
Calcium 1355.9mg	0%
Iron 24.7mg	0%
Potassium 2560.7mg	0%

*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.

Source of Calories

Fat: 50.0%

Protein: 16.3%

Carbs: 33.7%