- 6 Spicy Chipotle Pepper Vedgee wraps, cut in half
- 1 pound ground beef, 85% lean
- 2 medium onions, diced, about 2 cups
- 4 cloves garlic, chopped
- 1 can whole peeled tomatoes (14.5 ounces)
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon chipotle chili in adobo, minced
- 1 egg, beaten
- 2 tablespoons vegetable oil plus extra for brushing
- salt and pepper to taste
For filling, over medium heat, heat 2 tablespoons oil in a skillet until shimmering. Add onion and cook stirring frequently for 4 minutes until translucent and slightly brown. Add garlic, cumin, chili powder and chipotle to onion, cook for another minute. Turn heat to medium-high and add ground beef to the pan. Cook ground beef for 5 minutes breaking it up as it cooks. When ground beef is brown, reduce heat to medium and add tomato to pan. Cook for another 5-10 minutes breaking up the tomato as it cooks. Season with salt and pepper. Cook until liquid is reduced and meat is slightly moist. Remove from skillet and let cool. Can be made up to 4 days in advance.
For empanadas, preheat oven to 400°F With the flat cut side of the Vedgee wrap facing you, brush the edges with beaten egg. Place 1⁄4 cup of filling in the center of the wrap. Fold the wrap over the filling from the right side to the left, matching up all the edges. Use a fork, crimp the open edges. Lightly brush both sides on the empanadas with oil and place on a baking sheet. Bake empanadas for 15-20 minutes, until golden and crisp.