After seeing a picture of gooey cheesy quesadillas on Pinterest, I decided to use my leftover filo dough to created delicious but healthy empanadas. They were easy to make, packed with flavor and perfectly satisfying.
1 red potato, cubed and boiled until tender
1/4 package ground turkey (leftover from my chili)
1/4 package ground pork
1 yellow onion, chopped
1/2 package mushrooms, chopped
1/2 can black beans, rinsed and drained
Pam, spray grease
lettuce, I used spring lettuce from a package
1/2 avocado, sliced
Serve with light sour cream
Preheat oven to 375 degrees. Prepare a cookie sheet by lining it with foil. In a large deep skillet, cook onions, mushrooms, and potatoes and meat until meat is browned and the vegetables are tender, about 8 minutes. Remove from heat.
Cut filo dough in half to make a long rectangle. Place a spoonful of meat mixture at the top, leaving about a 1/2 inch from the edges of the dough. Top the mixture with some black beans and cheese. Fold the filo dough into a triangle, constantly spraying the edges with Pam to seal the edges. Repeat with the remaining dough and filling. Place triangle empanadas on the baking sheet and bake for 5-8 minutes or until the filo dough is lightly browned.
Serve empanadas over lettuce, avocado, a squeeze of lime and topped with light sour cream.