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!
Servings: 4 empanadas
Calories: 140kcal
Equipment
- Dough press (see post)
Ingredients
- 1/3 cup canned corn drained and rinsed
- 1/2 cup canned black beans drained and rinsed
- 1 jalapeño pepper seeded and diced
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/2 avocado mashed
- 1/2 tsp cilantro fresh, chopped
- juice of half lime
- 1 pinch Kosher salt to taste
- fresh ground pepper to taste
- 1 large egg
- 4 Mikey's cassava flour tortillas or other flexible gluten-free tortilla
- 1/2 cup shredded Mexican cheese or shredded cheese of choice
Instructions
- 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.
Notes
If you don't have a dough press, use a fork and apply gentle pressure along the rim of the tortillas to seal the empanada in place.
This recipe only works with certain tortillas. Corn tortillas may break when folded in half. The Mikey's cassava flour tortillas are flexible when heated and don't easily break, albeit they must be handled gently. Mikey's tortillas are found in the freezer section and must be stored in the freezer. You can heat the tortillas from frozen; no need to defrost.
You can use any filling mixture you like to create these beautiful empanadas.
Nutrition
Calories: 140kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 236mg | Potassium: 243mg | Fiber: 4g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 1mg