• Before starting, let your empanadas discs defrost at room temperature for 30 mins - 1 hour.

Filling:

• Prep your onion and jalapeño by dicing up finely.
  1/2 (0.33 cups) small Red Onion, 1 (2 tbsp) small Jalapeño
• Then to a medium pan, spray olive oil and add in both. Sauté on medium heat until soft (3-4 mins)
  2 second Olive Oil Spray
• Add in your frozen veggie crumbles and mix in until defrosted.
  104 g (1.25 cups) Frozen Veggie Crumbles
• Then add in refried black beans and mix in as well.
  130 g (0.75 cups) Refried Black Beans
• Finally, add in your enchilada sauce and cook everything for another couple of mins. Set aside.
  1/3 cup Red Enchilada Sauce

Assembly:

• Grab one of your empanada discs and lightly flour the top and a rolling pin.
  8 Empanada Dough
• Roll out the dough slightly.
• Then add 1-2 tbsp of filling to one side. Mine were roughly 43g in weight.
• Then top with 7g of cheese.
  56 g (0.5 cups) Reduced Fat Mexican Shredded Cheese
• Whisk together an egg and brush the edge to help seal it in.
  1 small Brown Egg
• Fold the other end over to make a taco and use a fork to seal the edges.
• Add to your air fryer basket.
• Repeat for all 8 empanadas. I had to air fry them in two batches so I laid out 4 in my basket at a time.
• Brush the tops with a generous layer of your egg.
• Air fry at 375° for 8-10 mins or until golden brown.
• Repeat until all are cooked.

Yogurt Dip:

• Meanwhile, in a small bowl, mix together your dip ingredients.
  113 g (0.5 cups) Nonfat Greek Yogurt, 1/4 tsp Ranch Seasoning, 1-2 tsp Hot Sauce, 1-2 tbsp Water
• Adjust the water to get desired consistency.

To Serve:

• Top your empanadas with fresh cilantro and dig in!
  Fresh Cilantro