Easy Tortilla Empanadas

Ingredients

• 4 wheat tortillas (medium size)
• 2 latas canned tuna (drained)
• 2 hard-boiled egg (chopped)
• 4 tbsp tomato sauce (or fried tomato sauce)
• 100 g shredded cheese (mozzarella type or melting blend)
• water (to moisten the tortillas)

Steps

1. 1

   Preheat the oven to 200°C (390°F).

2. 2

   In a bowl, mix the drained tuna, chopped hard-boiled eggs, and tomato sauce until you get a homogeneous filling.

3. 3

   Quickly dip each wheat tortilla into a plate with water to moisten them; this will make them more flexible and help them seal better.

4. 4

   Place a portion of the filling in the center of each tortilla and add a bit of shredded cheese on top.

5. 5

   Fold the tortilla in half to form the empanada and press the edges with a fork to seal them well.

6. 6

   Place the empanadas on a baking sheet lined with parchment paper.

7. 7

   Bake for 7 to 10 minutes at 200°C, or until the tortillas are crispy and the cheese inside is melted and golden.

8. 8

   Remove from the oven and serve hot.

Notes

If you prefer using an air fryer, you can cook them at 190°C for about 5-6 minutes, keeping an eye on them so they don't burn. Moistening the tortillas is the key trick so they don't break when folded.

Nutrition per serving

• quick dinner
• empanadas
• easy recipe
• healthy
• tuna
• baked