Black Bean Sweet Potato Empanadas
 
 
Sweet Potato & Black Bean Empanadas Author: Naive Cook Cooks Serves: 10
Author:
Ingredients
For dough
  • 2 cups unbleached all-purpose flour (You can do half whole wheat and half all purpose as well)
  • ¾ tsp salt
  • ⅓ cup canola oil
  • ¼ cup cold water
  • 1 large organic egg, lightly beaten
  • 1 tbsp apple cider vinegar
For Filling
  • 1 medium- big sweet potato, boiled, peeled and mashed
  • 1 poblano pepper, grilled or softened in microwave, chopped
  • 1 cup dry black beans, washed, boiled
  • 1 tbsp cilantro, chopped
  • 1 tsp olive oil or ghee or coconut oil
  • 4-5 garlic cloves, chopped
  • ½ cup chopped yellow onion
  • Cumin powder to taste
  • Red chili powder to taste
  • Salt to taste
  • 1 egg, beaten for egg wash
Cilantro - yogurt sauce
  • ¼ cup yogurt, organic
  • ¼ cup, chopped fresh cilantro
  • 2-3 green chillies or add the amount according to the hotness you can handle
  • 3-4 garlic cloves
  • Salt to taste
  • Lime juice as per taste
Instructions
For dough
  1. In a bowl, mix flour, salt and whisk it.
  2. In another bowl, combine oil, water, cider vinegar and egg and mix. Add the dry ingredients to wet ingredients and stir until it all comes together. Knead lightly until you get a smooth dough. Wrap in plastic wrap and let it chill for at least an hour.
For Filling
  1. In a bowl, add sweet potato and mash it using back of spoon or fork. To it add chopped poblano pepper and cilantro and mix.
  2. In a skillet, heat oil and to it add chopped garlic. Saute it for few seconds and add chopped yellow onion. Saute it until soft. Add black beans along with salt , cumin and red chili powder. Cook for few minutes and add this mix to sweet potato mix. Mix it all together and taste and adjust seasoning if needed.
Arranging:
  1. When ready to bake, preheat oven to 400F.
  2. Take the dough out of the refrigerator and keep it covered so it doesn't dry. Take a small piece from dough and roll it into a circle around 5" diameter or cut in a circular shape using cookie cutter if using any. Put few tsps filling on half side of the circle. Bring the other empty half side over the filling covered half and pinch the sides together to make a seal.
  3. Place the empanada on a parchment paper covered sheet. Cover with a towel until getting others ready. Once all empanadas are ready to be baked, using pastry brush, brush the tops with egg wash for a golden crust. Bake in oven for up to 16 minutes or until golden.
Cilantro - yogurt sauce
  1. Throw all the ingredients in a mixer and mix until you get a fine smooth sauce. Add water if using greek yogurt. Taste and adjust salt and lime juice.
  2. Serve empanadas with cold sauce.
Notes
This recipe is adapted from MyRecipes.com.
3.5.3208
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/black-bean-sweet-potato-empanadas/