Veggie Empanadas

These are easy, low fat and low in cholesterol:

Recipe:

2 tbs of extra virgin olive oil

1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon allspice
1/4 teaspoon dried thyme
Pinch ground cinnamon

(* I used all of my leftover veggies, so feel free to "mix it up")

6 stalks of asparagus cut into 1" pieces

1 red pepper sliced

1 zucchini chopped

2 small heads of broccoli chopped

3 garlic cloves minced

1 onion, diced

1/2 cup canned black beans

1/2 cup canned corn with chipotle peppers

1 small can green peppers

1 tbs chipotle sauce

1/4 cup lowfat shredded "Mexican" cheese

1/4 cup fat free shredded mozzarella cheese

Salt & pepper to taste

Empanada shells

1 Goya Sazon packet

Drizzle extra virgin olive oil in heated, large saute pan

Add garlic and onion and cook over medium heat until onions are translucent

Add all spices and cook until fragrant

Add all of the veggies and cook until desired "softness" (JD likes his veggies crisp, so I only sauteed them for about 5 minutes)

Add black beans, corn and green peppers

Add chipotle sauce and salt and pepper

Remove from heat and mix in cheeses

I used an ice cream scoop and filled each empanada shell with one scoop of filling, then folded over in half and used a fork to "crimp" the edges.

Mix Goya Sazon packet with hot tap water and brush empanada shells (once filled)

Bake at 375 degrees until golden brown

Serve with your favorite hot sauce!