These empanadas are stuffed with flavors profiles that pay homage to the classics while acting as a bridge to American palates. Keeping those distinct flavor profiles, through the substitution of lemon juice, garlic and sweet potatoes. Beef is a must for this dish, as it is the most popular protein to use.
I’ll admit, I during the developing this recipe, I gave one of these tostadas to my husband and he had eaten 90% of it before realizing there was not an ounce of meat to be found on the plate. With two whole grains, plenty of healthy fats, protein rich nut, legumes and plenty of umami balanced with the acidic bite of pickled carrots. You won’t miss the meat!